This workshop will set you on the path to transform the summer and autumn harvest into a winter feast, and store it without out the use of a fridge or freezer. These old methods are being rediscovered today in the context of sustainable living.
This weekend course will provide participants with the opportunity for hands on preserving using sugar, vinegar, traditional fermentation, salt preservation, air exclusion and dehydration. You will go home with at least 5 samples of the produce you make over the weekend, plenty of practical experience, course notes and an abundance of yummy recipes.
$279 includes accommodation and meals. Non-residential course fee is $150.
Ruth was the cook at Silver Wattle for many years. Many of Ruth’s earliest memories are of growing, cooking and preserving food. She is passionate about eating ethically and sustainably, having local food security, and she loves to feed people using local, homegrown, found and foraged foods. She regularly runs workshops in preserving, fermenting and cooking so that others can experience the satisfaction of preserving the harvest.