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
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.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
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