Sauerkraut is great, but there is so much more to fermenting than just cabbage! Join local chefs Tracy and Soane to explore more deeply the art and science of fermenting for extending the longevity of food, boosting nutrition, and enhancing flavour! 

Learn how to utilise everyday home-kitchen equipment and get chopping, mixing, soaking, grinding, and baking to discover creative ways to transform simple ingredients into delicious ferments.

In this hands-on workshop you’ll make your own jar of kimchi-style ferment and then help make fermented lemons, garlic and chillies. After that we will use them to make some other ferments, including nut and seed pate, hummus and pesto.

Fermented condiments are a great way of getting fermented foods into your diet. In the workshop you will also learn how to make fermented mustard, mayonnaise and tomato ketchup. And for the first time ever, Tracy will share the technique for making her super popular fermented crackers!!

We’ll finish the workshop by sharing a light snack (with plenty of fermented foods of course!) and you’ll head home with samples of ferments to take away with you.

Get ready to go beyond vegetables, and try fermenting so much more!

This is the second installment of a 3-part fermentation workshop series, and the techniques and recipes in this session will give you the experience and the ingredients to really get creative in the final session - Part 3: Cooking with Ferments, with Tracy & Soane.

Full 3-Part Fermenting Course tickets as well as Single Session tickets available now!

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.

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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.

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Banner photos by Jason Burgess