Learn four different relish and pickle recipes for making good use of the summer harvest, along with techniques, tips, tricks and a wealth of knowledge about summer preserving.
When: 1pm to 4pm
Where: Mirboo North, South Gippsland
The expert With a passion for local produce and years spent honing her skills studying commercial cookery and working in catering, hotels, and restaurants, Jaci Hicken has some notches on her belt when it comes to kitchen mastery – and she’s keen to share her skills with anyone who is interested.
It all takes place in Mirboo North’s old dairy, now repurposed into a kitchen and food studio – which is perfectly appropriate, given that Jaci spent much of her childhood on a dairy farm in South Gippsland. And it also means that when it comes to sourcing the region’s best produce and native spices, Jaci is right at home (she even grows a lot of the produce herself).
The plan Spend the day learning how to make your own summer preserves, using vegetables you've picked yourself from Jaci's kitchen garden. Jaci will explain the difference between chutneys, relishes, sauces and pickles, and help you prepare and cook green tomato relish, three-colour zucchini relish, curried zucchini relish, and bread-and-butter pickles. You'll use the Vacola method to bottle your preserves, ready to take home to share with family and friends.
The fruits of your labour Guests will take home a Jacican recipe book and a jar each of green tomato relish, three-colour relish, curried zucchini relish, and bread-and-butter pickles. Participants can also take home a jar of green tomatoes and, if they are ripe, pick a bag of juicy red tomatoes, too.
The kit required Nothing – everything is supplied, including an apron to wear in the class.