Seasonal Pickling & Chilli Ferments

Join us for an immersive, hands-on experience in sustainable cooking at our zero-waste kitchen, nestled in the heart of the iconic Queen Victoria Market at the Purpose Precinct - powered by social enterprise STREAT. Led by our Innovation Chef Tobie Puttock, we will inspire you with practical skills that turn food that's on the way out into long-lasting, delicious creations!

In this workshop, you'll learn how to transform different vegetables into tasty pickled treats. It's the ideal way to reduce food waste while creating shelf-stable products you can enjoy for months. In summer, cucumbers, zucchini, green beans and chillies are in abundance, and are perfect to transform into pickles and simple ferments.

What you can expect:
🌶️ Gain a fresh perspective on leftovers and the circular food system
🌶️ Master the art of pickling (that you can do at home when the class is over)
🌶️ Take home your own jars of pickles, and a fermented chilli sauce to finish at home

Spaces are limited, so be sure to book early to secure your spot!