Part 3: Cooking with Ferments, with Tracy & Soane
Event Information
About this event
Have you got the fermenting bug? Are your jars of ferments taking over your pantry? Are you wondering what else you can do with your ferments other than serving them straight from the jar? If so, this is the workshop for you!
Get creative in the kitchen with local chefs Tracy and Soane to explore how ferments can be used to enhance your home cooking. French-trained chef Soane Pasi will lead you in learning useful techniques you can use and combine in your own kitchen to create delicious dishes using a variety of fermented foods and fresh, seasonal ingredients.
This session includes a group meal at the end featuring a full lunch spread incorporating each of the ferments. There will be lots to learn and plenty of food to go around! So bring all of your questions plus a keen appetite!
This is the third and final installment of a 3-part fermentation workshop series, where the fundamentals were cemented in Part 1 and our skills developed in Part 2. So now that you have a cupboard full of fabulous ferments, it’s time to get creative in the kitchen with them!
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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Presenter photos by Jason Burgess
Organiser Kelmarna Gardens
Organiser of Part 3: Cooking with Ferments, with Tracy & Soane
Kelmarna Gardens is an organic community farm in Ponsonby, in central Auckland.
Through rebuilding connections between our people and our food, we work to champion and demonstrate a regenerative local food system that supports climate change mitigation, urban resilience and community wellbeing.
