Sustainability at Salt & Company
A note from Reanne
Sustainability is built into how we run the kitchen — not because it’s trendy, but because it’s the way we believe things should be done. We’ve never bought a roll of plastic wrap, and we don’t plan to. We try to source thoughtfully, waste less, and cook with care. It’s not about perfection — just paying attention, asking good questions, and doing things properly. And if people leave our classes thinking a little differently about how they cook at home, that’s a win too.
Since opening in 2015, we’ve run Salt & Company with a focus on simplicity, quality, and care — not just in how we teach cookery, but in how we source, use, and waste ingredients. We believe that everyday kitchen choices — the small things — are where real change starts.
A Few Things That Matter to Us (and Might Help You Too)
1. Shop local and independent.
We try to support growers, grocers, and producers who care about their work. You’ll usually find better-quality ingredients and get to speak with someone who actually knows what they’re selling. It’s also a way of keeping money, knowledge, and skills in your community — which adds up.
2. Buy produce from a good greengrocer.
Markets and independent fruit and veg shops often work more closely with farms and wholesale markets. The quality tends to be better, and you’re more likely to find seasonal or less-common varieties. It also lets you skip the plastic-heavy supermarket chains.
3. Only buy what you need.
Especially with pantry items — grains, flours, nuts, dried fruits. If you can, buy by weight so you can get just the amount you’ll use. It helps reduce waste and keeps things fresh.
4. Know where your meat comes from.
We try to use smaller portions of better-quality meat, and know the story behind it. We source all of ours from Torre Butchers in Northbridge — a third-generation family business that values traceability and quality. If beef’s a treat and chicken’s the base — that’s a good rule of thumb.
5. Make good choices with seafood.
The oceans are under pressure, and seafood supply chains are messy. A good fishmonger should be able to tell you how and where something was caught. Asking those questions is a small but powerful habit.
6. Mix up your dairy.
Dairy has a heavy environmental load. We’re not anti-dairy, but we do recommend mixing it up — non-cow milk, nut milk, or just using a little less where it makes sense. Not every alternative is perfect either, so it’s worth being curious.
7. Use proper eggs.
We use pasture-raised eggs in all our classes — it’s the highest animal welfare standard in Australia and makes a difference to both the animal and the final recipe. You’ll taste the difference.
8. Keep learning.
We’re always trying to do better — sourcing smarter, wasting less, learning more. If you’ve got tips, questions, or suppliers you think we should know about, we’d genuinely love to hear from you.
35 Classes found.
Classes
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Our kids classes have been created to celebrate the excitement and diversity of cultural cooking, kicking things off with a deliciously authentic Italian menu! 
Join us for a Paella & Pinchos Party masterclass as we sip wine, eat pinchos, create and then celebrate with a long table dinner to be remembered. |
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1 Classes,
Locally known as antojitos or ‘little cravings’ Mexican street food is the fast beating heart of one of the most vibrant and ancient cuisines on earth... |
2 Classes,
For most of us, the idea of South America sparks notions of adventure, diversity, vibrant colour, fun and passion; nearly all of which, can be experienced through its… 
Dedicated to the timeless flavours of France, this class focuses on the foundational, time-tested techniques that allow ingredients to truly shine. An experience that will immerse you in the tastes, aromas and classic recipes found in bistros across France. |
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Izakaya; often described to the unfamiliar as ‘Japanese tapas’, actually refers to Japanese drinking establishments that offer casual plates of extremely tasty Japanese food… |
1 Classes,
…spice isle of the Indian Ocean; amazingly fresh seafood from coast to coast, fragrant spices with an astounding palette of colour commanding a banquet table. |
1 Classes,
Thai cuisine: the art of balance in food. An assault on the senses; hot, sweet, salty and bitter. All in one and all in harmony. Thai cooking is a journey for the senses… |
2 Classes,
…our team of seasoned chefs have meticulously designed this experience to empower you with the tools and knowledge needed to elevate your culinary journey… 
Pasta Fresca Party! 3 handmade pasta main courses, 3 traditional Italian sauces and a sweet pasta treat for dessert. |
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1 Classes,
What started as a keystone to the alluring Spanish lifestyle, the social eating of tapas has now become an institution. ‘Modern’ communities the world over have embraced it and run with it…
$140
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1 Classes,
Inspired by the bold flavours of the Middle East, the Mediterranean and Asia, this class celebrates the incredible versatility of vegetables, grains, herbs, spices and legumes. |
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2 Classes,
…class focuses on Northern Italian cooking; an understanding of where to source beautiful seasonal produce and artisanal Italian products, and passing on the knowledge, technique and ‘that special authentic touch’… 
Although you won’t find a Greek restaurant on every street corner in Perth like your local Chinese/Malay or pizza joint, Greek cuisine can claim to have written the earliest known cookbook… |
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1 Classes,
Locally known as antojitos or ‘little cravings’ Mexican street food is the fast beating heart of one of the most vibrant and ancient cuisines on earth... |
0 Classes,
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1 Classes,
What started as a keystone to the alluring Spanish lifestyle, the social eating of tapas has now become an institution. ‘Modern’ communities the world over have embraced it and run with it…
$140
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2 Classes,
Any well travelled food lover would tell you that some of the best food the world has to offer is eaten while sat on the tiny plastic chairs lining the streets and alleyways…
Izakaya; often described to the unfamiliar as ‘Japanese tapas’, actually refers to Japanese drinking establishments that offer casual plates of extremely tasty Japanese food… |
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1 Classes,
…Join us for a Malay Archipelago masterclass as we cook, share, and explore the bold, fragrant flavours of the region - before settling in to a generous feast together around the table |
1 Classes,
Thai cuisine: the art of balance in food. An assault on the senses; hot, sweet, salty and bitter. All in one and all in harmony. Thai cooking is a journey for the senses… |
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2 Classes,
Our long love affair with Indian food began when Australian’s travelled through India in the 60’s and 70’s. Since then, we’ve come a long way from the “classic” Keen’s curry… 
The French did everything first… well ok that’s not entirely true, but what the French did do first was record recipes and techniques in near scientific detail and… |
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