In this class, you will explore the art of fermenting and preserving fresh produce using a variety of traditional skills and techniques. Recipes include red cabbage sauerkraut, kim chi, cucumber pickles, spiced labne, smoky red pepper relish, and strawberry and vanilla bean jam. As well as snacking on the recipes along the way, you will also get to take home jars of the fermented and preserved loveliness.
The Art of Ferments & Preserves
Traditional skills and techniques
Cooking Classes
Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress. Click here for more information the class format.
2 hours
Basic – intermediate
Includes lunch/dinner & recipe pack
120.00 pp
Disclaimer:
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
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About the Chef
Caroline Gray
Owner/Food Consultant, A Bit of Jam & Pickle
Caroline has gained her extensive experience in the food and hospitality industries over 30 years. In the past 15 years her interest has focussed on artisanal preserving where she has been recognised as an award winning expert in this field. Besides teaching in several cooking schools around Melbourne, Caroline also assists clients in product development and contract production. Using her grandmother’s copper pan she enjoys sharing her knowledge whilst teaching how to make the very best jams, jellies, marmalades, pickles and relishes. More
