Kitchen Alchemy: Kombucha and cordial to fight food waste

Learn how to turn citrus peels, herbs, apple skins, and more into delicious drinks!

Join us for our third Kitchen Alchemy workshop, where we make delicious kombucha flavoured with the sometimes-overlooked parts of fruit and herbs, that are too good to waste. We’ll also be making cordial from citrus skins that makes a refreshing non-alcoholic aperitif or a tasty addition to cocktails.

In this 45-minute, hands-on workshop in the Moving Feast Kitchen in the Purpose Precinct, you’ll cook along, making your own kombucha and cordial to take home, and learning tips and tricks to help you continue your kombucha-making adventures. You’ll take home a SCOBY as well as both recipes, so you’ll be able to keep the fermenting magic going.

There are three sessions, including times that fit with a Friday lunch break.

As an added bonus you’ll learn about the history of kombucha, fermenting and how you can use your own ‘scraps’ at home to create a range of delicious drinks.

Run by MAKE Studios in collaboration with STREAT, this workshop is part of our waste-saving project, Crowd Sauce, supported by Sustainability Victoria. Your instructors will be MAKE's food system and low-waste cooking champion, Fiona Smith and STREAT's eco-chef, Chris Locke.

Event details:
Friday 23rd August
11:00am, 1pm or 3pm (each workshop runs for 45 mins)
Moving Feast Kitchen at the Purpose Precinct
20-21 Shed F, Queen Victoria Market (the Peel St end of Queen Victoria Market)

$20 per person.
Includes all ingredients, and you take home a bottle of cordial, a jar of kombucha, the recipes and a SCOBY.

Spaces are limited, book ahead to secure your spot.