Advanced Fermenting, 3 June 2018
Learn the principles of making fermented foods in your own kitchen.
|2018 Course Dates|
|3 Jun||Advanced Fermenting (click here to book)||2pm - 4pm|
Be even healthier! You’ve learned the basics – now it’s time to rev up your kitchen with a spectacular array of more fermented foods.
Take this workshop with Julie and learn how to make lacto-fermented: chilli sauce, mayonnaise, pesto’s, pate’s, salsa & dips, vinegars and drinks – just to mention a few – as well as Julie’s latest seasonal experiments. All to taste and drool over at the end of the workshop.
Places are Limited
Venue: Kaipatiki Environment Centre, 17 Lauderdale Road, Birkdale 0626
Time: 2pm – 4pm
Tutor: Julie Craig
Julie is a tutor, author and columnist who is passionate about living sustainably in Auckland’s urban environment. A horticulturally trained, historic food practitioner, Julie is the Wild Crafter that weaves together the classes for the Oak and Thistle team. Specialising in teaching food initiatives, brewing, foraging, making medicine and household products, Julie is passionate about fostering strong communities through bartering, sharing and teaching.
- [email protected]
- (09) 482 1172