Join an immersive, hands-on experience in sustainable cooking at a zero-waste kitchen, nestled in the heart of the iconic Queen Victoria Market at the Purpose Precinct, powered by social enterprise STREAT.
Hosted by Fiona Smith – food system and low-waste cooking champion, Renew magazine columnist, and Better Circles podcast host – you'll learn how to transform different vegetables into tasty pickled treats. It's the ideal way to reduce food waste while creating shelf-stable products you can enjoy for months. Transform the seasonal produce abundance of the cooler season into pickles to your personal taste.
What you can expect:
- Gain a fresh perspective on leftovers and the circular food system.
- Master the art of pickling (that you can do at home when the class is over).
- Take home your own jars of pickles.
Spaces are limited, so be sure to book early to secure your spot.
