Making Food Last

Join us at Gribblehirst Community Hub for a series of practical workshops to reduce food waste in your kitchen. Julie Craig from Oak and Thistle will share the magical art of making your fresh food last longer, using techniques you can replicate at home. Find out more about ferments, or taste your way through nut-free and dairy-free "nice" creams; there is something for everyone! All participants are invited to join Julie for an online Q&A session at the conclusion of this series to show-off their sauerkraut or get more advice. 

All classes will be held at Gribblehirst Community Hub on Thursday evenings from 6-8pm with the exception of the online session. Please note ticket sales for each class close 48 hours beforehand. Please contact coordinator@ghub.nz to see if there is space available.

• Pip to Peel (23 May) 
  • Peel and Core your fruit and turn the throw away parts into jelly! Julie will teach you all you need to know about Jam & Jelly making and will take you through all the fun easy steps showing you how to turn your good quality excess fruit into decadent treats that extend your seasonal produce, make wonderful gifts and taste jolly good t'boot.  Take home some delicious jelly for your larder! What to bring: BYO small jar with a screw on lid to swap for a jelly

• Dehydrating your Garden (30 May) 
  • Have you ever thought of making a feijoa powder for your smoothies?  An olive shake for your breads or a kelp stock for your stews and broths?  Dehydrating ideas and  possibilities are endless. This is an informative workshop on what tools to use, and how to safely dehydrate and store your food.  Be careful though… this type of preserving is a highly addictive… you won’t want to stop! What to bring: Chopping Board and Small Vegetable Knife

• Dairy & Nut Free “Nice” Creams (6 June) 
  • Have you ever wondered how to make a delicious dairy and nut free ice cream that tastes as good (if not better) than dairy options?  Then this is the class for you! Come along and try some delicious nut-free and seasonal dairy alternatives for your health and well-being while learning how to make them. Eat your way through the deliciousness and leave with some great recipes to start you on your “nice” cream journey. What to bring: BYO Cup and Spoon

• Preserving Fruit by Bottling (13 June) 
  • Have you thought about how to sustainably preserve fruit from your abundant seasons  to provide food throughout the year for health and nutrition? Preserving is an age old tradition that is a  supremely satisfying and easy way to extend seasonal foods.  We will go through all aspects of preserving from where to get your tools from, successful recipes and techniques.
    

• Walk on the wild side of fermenting Sauerkraut Workshop (4 July) 
  • Learn the ancient art of making Sauerkraut, a nutrient-rich food packed with minerals and probiotics. Julie will show you the process for Improving your Immunity and Gut Health and reducing inflammation in your body. Enjoy how easy it is to include all this delicious fermented recipe in your kitchen schedule and delight your taste buds by introducing Sauerkraut into your diet. What to bring:  BYO chopping board and knife and a jar with a screw top lid

• Milk Kefir, the Ultimate Probiotic (11 July) 
  • Making your own Milk Kefir drinks and yoghurt is the beginning of healthy transformation towards a healthy gut and an improved gut immunity. Milk Kefir is a fermented drink that is traditionally made using cow's or goat's milk.  The kefir grains' lactic acid bacteria turn the milk's lactose into lactic acid and transforms your high quality milk into a probiotic filled, slightly sour yoghurt. Learn the essentials about secondary fermentation and taste a myriad of flavours to delight and surprise you. What to bring: BYO small jar with a screw on lid

• Amazing Kimchi (18 July) 
  • This is a hands on workshop where we'll cover the basic science behind making kimchi, why it’s good for you, and we’ll teach you how to make it yourself. If you are interested in traditional food preservation, gut health, or fermentation in general, this is the class for you! What to bring:  BYO chopping board and knife and a jar with a screw top lid

• Kombucha (25 July) 
  • Kombucha is a delicious fermented drink that can help activate your gut to absorb more nutrients. It contains beneficial enzymes and nutrients that can improve digestion and boost your gut flora and immunity. In this workshop, you will learn how to make kombucha and its secondary fermentation process, how to keep a SCOBY hotel, and the principles of prebiotic and probiotic processes. Participants receive a small SCOBY, starter liquid and a handout with brewing instructions to take home. What to bring:  Medium sized jar with a screw lid

• Online Q&A (1 August 6pm-8pm) 
  • Join Julie for an informal Q&A session to wrap up our preserving and cooking workshops. It's the perfect opportunity to share your creations and get guidance on anything you need. Julie will be happy to discuss what has worked and what you may need more information about. An invite link will be sent to participants.

About Julie Hi- I’m Julie Craig from Oak and Thistle.  A tutor and author who is passionate about living sustainably! I’m a horticulturally trained and experienced food practitioner, and  the wildcrafter who leads the classes for Oak and Thistle. I teach everything from food initiatives, brewing, foraging, to making home remedies and household products. I’m a firm believer in fostering strong communities through bartering, sharing, and teaching. Find out more at my website, facebook or instagram

We are grateful for the support and funding of the Auckland Council Love Food Hate Waste initiative for providing these low-cost workshops. Thank you to Foodtogether Aotearoa for providing us with in-season produce.