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Part 3: Cooking with Ferments, with Tracy & Soane

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Kelmarna Community Gardens

12 Hukanui Crescent

Ponsonby

Auckland, Auckland 1021

New Zealand

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Event description
Get creative in the kitchen with chefs Soane Pasi and Dr Tracy Berno to learn how to make good use of ferments to liven up any dish at home!

About this Event

This workshop is for anyone wanting to learn about how to incorporate ferments and preserved seasonal ingredients into their home cooking. With Tracy and Soane, you will focus on the culinary aspects of getting creative in the kitchen to explore how ferments can be used to complement and enhance any meal.

This session will cover useful techniques that will sharpen you skills and help put your tasty ferments to good use. You will have the opportunity to work with French-trained chef Soane Pasi to learn and practise techniques that you can replicate in your own kitchen at home.

The workshop includes multiple recipes, snackable samples, as well as a group meal at the end featuring the finished products and full lunch spread. There will be lots to learn and plenty of food to go around! So leave your ferments at home, but be sure to bring all of your questions, a pen and notebook, 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 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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Presenter 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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