Come and enjoy our cooking class on pickling and preserving.
Identify fruit and veggies from our organic gardens and learn how we utilise excess seasonal produce to create our own range of pickles, chutneys and jams.
Brad will cover the types of fruit and vegetables that can be preserved, what blends of vinegars and herbs to use when you pickle and his top tips for successful jam making.

Highlights include:
– Learn how to utilise excess produce to make chutney & pickles
– Discover Brads tops ticks for making and jarring jam
– Learn secrets of the Bistro kitchen and recreate our housemade beetroot chutney
– Delicious grazing style lunch served at our banqueting table

$150 per person