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.

In this workshop, you'll learn how to transform different vegetables into tasty pickled treats as well as learn how to make your own sauerkraut. It's the ideal way to reduce food waste while creating shelf-stable products. Transform the seasonal produce abundance of the cooler season into products to your personal taste.

Hosted by Fiona Smith - food system and low-waste cooking champion, Renew magazine columnist, and Better Circles podcast host - who will inspire you with practical skills that turn food that's on the way out into long-lasting, delicious creations!

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 sauerkraut

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

Contact the host of Seasonal Pickling & Sauerkraut

There were 0 errors found in the information you submitted: