NZ$53.50 – NZ$169.90

Part 1: Fundamental Fermenting, with Tracy & Soane

Actions and Detail Panel

From NZ$53.50

Event Information

Share this event

Date and Time

Location

Location

Kelmarna Community Gardens

12 Hukanui Crescent

Ponsonby

Auckland, Auckland 1021

New Zealand

View Map

Refund Policy

Refund Policy

Contact the organiser to request a refund.

Eventbrite's fee is nonrefundable.

Event description
This workshop with chefs Soane Pasi and Dr Tracy Berno will teach you how to make simple, healthy, delicious ferments and at home for less!

About this Event

This workshop is for anyone wanting to learn about or improve their experience with fermenting and preserving seasonal ingredients. Start with the basic techniques for making simple ferments through Tracy & Soane's step-by-step demonstrations and take the opportunity to get hands-on to make your own sauerkraut truly from scratch!

Chefs Tracy and Soane will demonstrate, discuss, and guide you to make fermentation a fun and simple process that you can do at home. Learn how to separate whey from yogurt to use as your active fermentation starter, plus end up with a tasty labneh byproduct. Then watch, learn, and practice processing seasonal fruits and vegetables to come away with the know-how and confidence to make a variety of nutritious and delicious ferments on your own.

The workshop includes multiple recipes and snackable samples of each so you can experience the process and the finished products. Please bring at least one 500ml glass jar (or firmly sealable container) to take home your sauerkraut, as well as at least 3 other small jars (or firmly sealable containers) to take home samples of the other ferments and potentially any left over whey!

This is the first installment of a 3-part workshop series, and the techniques and recipes in this session will set the foundations for taking things even further in the next session - Part 2: Advanced Fermenting, with Tracy & Soane.

Full 3-Part Fermenting Course tickets available now!

Single session tickets available from Friday 12 March 2021.

Important: Food prepared in this culinary workshop includes potential allergens such as tree nuts, seeds, and dairy. All recipes are gluten free friendly, however they may contain traces of gluten.

--

Dr Tracy Berno is a lecturer in food studies at AUT. She is passionate about resilient food systems and helping connect people to the sources of their food through cooking. She is also a keen preserver who will try her hand at fermenting absolutely any fresh ingredients!

Soane Pasi is a Tongan-born, French-trained chef who loves to share his knowledge and experiences of foraging, cooking, food stories, and preserving. He enjoys connecting people with each other through the rich culture, traditions, and flavours that surround our food.

Soane and Tracy work together as part of the New Caledonia-based Pacific Food Lab. They each love to spend time in the kitchen and cooking together, having a laugh, and sharing their enthusiasm for all things food!

Check out their latest project 'Cooking and Fermenting with Tracy and Soane' on Facebook for fun videos of their recent culinary adventures, and learn more about Pacific Food Lab on their website pacificfoodlab.org and Facebook page.

--

Banner photos by Jason Burgess

Share with friends

Date and Time

Location

Kelmarna Community Gardens

12 Hukanui Crescent

Ponsonby

Auckland, Auckland 1021

New Zealand

View Map

Refund Policy

Contact the organiser to request a refund.

Eventbrite's fee is nonrefundable.

Save This Event

Event Saved