What to do when life gives you lemons…

29th May 2014 | Nicky Davis

Preserve them, or make delicious limoncella! That’s the message from Cordon Bleu cook Jane Carden who will be hosting demonstration classes from her Epsom home for those wanting to know how to turn a surplus of lemons into tasty treats.

Mrs Carden, who also helps run the Auckland Herb Society, used to have her own café and catering business, but now prefers to pass on her knowledge in the more relaxed two-hour demonstrations that she can do from her home kitchen. These will be taking place as part of our Nana-Technologies range of back-to-basics cookery classes from 7.00-9.00pm on Thursday 29 May, Tuesday 24 June & Thursday 31 July.

preserved lemons & limoncella medium“Preserved lemons are a traditional ingredient in Moroccan and Indian cuisine” says Mrs Carden, “but with a bit of imagination they can also sneak their way into Kiwi cooking like salads, rice dishes and even slow-roasted vegetables. Limoncella, the zesty aperitif with a vodka kick, is also a great way to use up left-over lemons, and not a bit of the fruit is wasted.”

Mrs Carden’s preserving class costs $25 per person. Other topics in the ‘Nana know-how’ range include Italian style brown breads, homemade chutneys and kitchen table herbal medicines.

Bookings are essential as places are limited and can be made by phoning 482 1172 or emailing [email protected].



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