Seasonal Feasts is a four-part event program focusing on sustainable cooking practices. This year we will be tackling topics like meal planning, fermenting and pickling, low waste cooking, and how to love your leftovers. Discover the benefits of using local, seasonal ingredients, reducing food waste, and transitioning to energy-efficient induction cooking.

Join us for a live cooking demonstration, with delicious tastings, and gain practical tips and tricks for a more sustainable kitchen.

The last workshop of this series is all about Fermentation and Food Preservation.

Fermentation is the ancient practice of food preservation; a mix of art and science that was vital prior to commercial refrigeration and canning. Fermentation is a fairly simple process that results in satisfying jars of delicious, affordable, microbe-rich foods and beverages. Microbes and gut health are now known to be at the forefront of wellbeing and a healthy population of gut bugs is a key to vitality.

What you will learn:

An overview of the seasonal produce guide before embarking on our fermentation journey;
Benefits of food preservation and methods of how to do it;
Introduction to gut health;
Beneficial compounds in fermented foods;
Introduction of fermented foods into your diet - slowly does it.
Fermentation hygiene.

Leave this session armed with your new favourite fermentation recipes, a seasonal food guide and other resources to get you across safety and hyenine for successful fermenting.

More Information:

This class is designed to be for creators of all levels, from total cooking novices to those considering themselves an expert in the kitchen!

Meet at The Genia McCaffery Centre (AKA the cottage), in The Coal Loader Centre for Sustainability, 2 Balls Head Drive, Waverton, 2060.

Cost: $0 to take part however ONLY book if you can make it.

Allergy note: This class may contain allergens such as wheat, dairy, eggs, and nuts.

Booking essential – Limited spaces. This is an adult class available to 16yrs and over.