Join Caroline Gray (aka Caro) in her home kitchen as she takes you on a deep-dive exploration of these two ancient methods for preserving food.
Time: 10.30am to 1pm
Where: Healesville, Yarra Valley
Caro is a bit of a Yarra Valley legend. She contract-manufactures a range of preserves and fermented goods for retailers around the region, and beyond. For the past few years she has also been a regular fixture at cooking schools throughout Melbourne, imparting her deep knowledge and passion for wholesome, real-food cooking. This is the first time Caro is opening up her own home food studio, giving guests a unique behind-the-scenes view (and also allowing Caroline to stay in her slippers!).
Humans have been fermenting and preserving all types of foods for thousands of years. In this 2.5-hour hands-on workshop Caro will explain the difference between these two ancient methods of food preservation.
You will drink kombucha (plus take home a scoby of your own), roll up your sleeves and get all cabbagey with both sauerkraut and kimchi, make some flavoured labne and pickle some winter veggies.
Learn how foods prepared in this way can provide a powerhouse of nutrients and microbes to your body, bringing balance to your biome and improving your inner health.
The fruits of your labour
You'll snack on a Reuben sandwich with all the ingredients you're making in this class and take home a bounty of goodies to share with family and friends. You'll even get the special secret sauce recipe that many have tried (and failed) to get their hands on!
The kit required
Bring a bag for all the loot, the rest is provided.