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. It's the ideal way to reduce food waste while creating shelf-stable products you can enjoy for months. Transform the seasonal produce abundance of the cooler season into pickles 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

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

Contact the host of Seasonal Pickling

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