Seasonal Pickling and Chilli Ferments

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. Led by Innovation Chef Tobie Puttock, you'll be inspired with practical skills that turn food that's on the way out into long-lasting, delicious creations.

In this workshop, you'll learn how to transform different vegetables into tasty pickled treats. In summer, cucumbers, zucchini, green beans and chillies are in abundance, and are perfect to transform into pickles and simple ferments that you can enjoy for months.

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, and a fermented chilli sauce to finish at home.