NZ$64.07 – NZ$169.90

Part 2: Advanced Fermenting, with Tracy & Soane

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Kelmarna Community Gardens

12 Hukanui Crescent

Ponsonby

Auckland, Auckland 1021

New Zealand

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Eventbrite's fee is nonrefundable.

Event description
Let chefs Soane Pasi and Dr Tracy Berno help you take your ferments a step further while sticking to simple and healthy at-home techniques!

About this Event

This workshop is for anyone wanting to deepen their understanding and expand their experience with fermenting and preserving seasonal ingredients at home. Build on the basics and add to your toolbox of techniques as you explore the art and science of fermenting for extending the longevity of food, boosting nutrition, and enhancing flavour!

Explore how to utilise everyday home-kitchen equipment and get hands-on with chopping, mixing, soaking, grinding, and baking as Tracy and Soane demonstrate creative ways to transform simple, raw ingredients into delicious, versatile ferments.

The workshop includes multiple recipes and snackable samples of each so you can experience both the process and the finished products. Come away with the confidence, curiosity, and know-how to go beyond just vegetables, and try your hand at 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 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.

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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

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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.

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