Enrol in one workshop or save $25 and do them all!
Thurs 20th May - Sauerkraut Make and Take - $30
Thurs 3rd June - Never Fail Sourdough - $30
Thurs 17th June - The Miracle of Mozzarella - $35
Thurs 1st July - Kombucha at Home - $30
Sauerkraut: Make and Take - Thursday 20th May 7-9pm
Get Ready to get hands-on! Participants bring a knife, chopping board and the biggest jar they can find. Taking home a large jar of soon to be sauerkraut. Those that enrol in whole series have the opportunity to share what they produced after 4 weeks of fermentation.
Marea Verry owner/operator of GoodBugs presents this class and really simplifies the process of making sauerkraut at home. Sauerkraut is the cheapest easiest superfood that you can make yourself. Come with your questions, because I have lots of the answers.
sauerkraut, kimchi, fermented vegetables.
basic immunity, gut health and probiotics
tasting and testing
Sourdough: Never Fail - Thursday 3rd June 7-9pm
Always wanted to make sourdough bread? We will show you how to make a yummy, very simple, no knead, never fail sourdough loaf, suitable for school lunch boxes, great with soup and cost as little as $2.
Marea Verry owner/operator of GoodBugs presents this class, using a tried and true recipe from Hamilton's very own Volare, we will show you: how to care for and feed your starter, bread making ratios and how to schedule your cooking times.
- How to care and feed your starter
- Bread making ratios
- How to schedule your cooking times.
- Tasting and testing
Guest presenter Lorenzo Gariglio from the North part of Italy, came to New Zealand 5 years ago and 4 years ago started his own business as artisan cheesemaker in Tauranga.
The Miracle of Mozerella: stretching the curd and a journey in the cheese world - Thursday 17th June
Being a cheesemaker from 10 years and lucky to have as a teacher one of the last old traditional Italian cheesemaker he is producing a range of Italian cheeses using only the great New Zealand Organic milk, his hands and passion.
- Cheese: milk, rennet and salt
- Mozzarella curd;
- Stretching the curd and mozzarella balls forming
- Changing a detail and obtaining different cheeses
- Presenting and tasting different italian cheeses from our production.
Kombucha At Home - Thursday 1st July 7-9pm
Everyone is drinking it, everyone is talking about it - learn to make your own and find out what all the fuss is about. Watch this space for a guest presenter.
Each participant takes home a kombucha SCOBY and starter liquid with instructions and confidence to brew your own great-tasting fermented kombucha. We bust a few myths and talk about the importance of including fermented foods which contain billions of little helpers, in every meal, every day. Lots of opportunity to taste homemade and bought varieties. If you are making your own kombucha already, feel free to bring along for us to try (and critique).
Your SCOBY and how to care for it.
Flavouring and ingredients
Tasting and testing.