Chilli Hot Sauce: Hands-on Cooking Class

Join a hands-on sustainable cooking experience at the zero-waste kitchen in Queen Victoria Market’s Purpose Precinct.

Turn up the flavour in this fermented hot sauce workshop and learn how to create a rich fermented pepper mash, the base for a range of delicious sauces, including a classic fermented sriracha.

Guided from fermentation to bottling, you’ll blend, season and customise your own hot sauce using rescued fruits and spices such as pineapple, stone fruit, tomato and onion. You’ll leave with a handcrafted bottle to take home, plus the skills to recreate it yourself.

Led by food systems advocate Fiona Smith and hospitality expert Jay Clough, this workshop combines practical know-how with a passion for reducing food waste.