Join this class to learn how simple it is to make your own pickles and preserves, and how you can use them to add that special flavour boost to any meal. Using fresh produce and a variety of easy techniques, Caroline’s will show you how to make a range of preserves and recipes to use them in: pickled fennel tossed through cooked kipfler potato, smoked trout and fresh herb salad, with a tangy mustard seed mayo; smoky red pepper relish with marinated char-grilled chicken or pork skewers; beetroot and pomegranate relish to accompany any cheese plate, terrine, pate or hearty beef burgers in a bun; and finally, Middle Eastern labne, a delicious soft cheese made from yoghurt that perfectly complements any mezze platter. As well as tasting the recipes along the way, you will also get to take home jars of the preserves.
How to make pickles and preserves
Add that special flavour boost to any meal
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