CANNING & PRESERVING

We have a range of classes to suit every taste.

If you would like to book one of these courses please go to our Courses Page

Apple Cider Vinegar/Apple & Pear Cider

3rd May – Sunday – 1:00pm to 4:00pm – $35.00

Learn how to turn local apples (and pears) into cider at this community class with Megan Radaich from Food Preserving. We’ll also demonstrate making apple cider vinegar and share some favourite recipes for flavouring your cider and vinegar and making fruity vinegars too! Supplies will also be available to purchase at the class, and we will be organising a fruit bulk buy from a local orchard.

Mustard Master Class

24th May – Sunday – 1:00pm to 4:00pm – $35.00

Learn to make and preserve homemade mustard with Megan Radaich from Food Preserving. We’ll be exploring traditional whole seed mustards, beer & wine mustards, English mustards, fruit mustards and much more! The class fee also includes a Mustard Class Pack, with Megan’s Mustard Class Guide, recipes, a jar of mustard and jars. This class includes generous tastings – so bring your appetite! Supplies will also be available to purchase at the class.

Kefir Fermentation class

7th June – Sunday – 1:00pm to 4:00pm – $35.00

Milk kefir and water kefir are delicious probiotic drinks you can prepare easily at home. Megan Radaich from Food Preserving will teach you about the history of kefir grains, the health benefits of kefir and demonstrate how to culture and care for kefir. During the class you will be able to sample kefir, fizzy water kefir drinks, milk kefir fruit smoothies and taste kefir cheese (plus Megan will share some of her favourite kefir recipes too). The class fee also includes a kefir care pack – with Megan’s Kefir Class Guide, recipes and free kefir grains. Supplies will also be available to purchase at the class.

Soft Cheeses Class

21st June – Sunday – 12:00pm to 4:00pm – $55.00

Explore home cheese-making with Megan Radaich from Food Preserving whilst learning about making your own soft cheeses at home – including Yoghurt Cheese, Chevrè, Cream Cheese, Crème Fraiche, Fromage Blanc, Lemon Cheese, Neufchatel (American), Paneer Cheese, Quark and Queso Blanco, Bring your appetite as there are lots of tastings! The class fee also includes Megan’s Soft Cheese Class Guide, recipes, ingredient samples and equipment in a home cheese-making pack. Supplies will also be available to purchase at the class.