Solstice Alchemy Culinary Workshop

Join us for a unique and deeply flavourful culinary experience exploring the art of Japanese cooking with seaweed. Guided by Chiho Uei, this intimate class will introduce you to the incredible diversity, history and uses of seaweed in traditional Japanese cuisine. Throughout the session, guests will enjoy a generous range of tastings while Chiho shares stories, techniques and insights into how seaweed can bring depth, nutrition and umami to everyday cooking. Whether you’re a passionate home cook, a seaweed enthusiast or simply curious to discover something new, this will be a warm, delicious and memorable experience.

Chiho Uei is a Sydney-based Japanese fermentation artist, sake brewer, culinary experimentalist, and recipe developer. Her practice bridges traditional Japanese fermentation techniques with Australia’s native and wild ingredients, creating sake, miso, soy sauce, experimental ferments, and dishes that reflect a distinct sense of place. Working under the name Shibuki Witchcraft, she explores fermentation as a sensory expression of landscape, culture, and locality.

A special thanks to our friends at Tanglewood Estate for generously opening the Studio up for us to hold this event in on their beautiful property in Dromana 🙏