Since the dawn of agriculture, people have been aware of the need to store up provisions against natural or man made disasters. Adding salt to foods was a method adopted for preserving produce for consumption at a later time. Being able to preserve food in this way really allowed civilisation to expand beyond the boundaries of where food was readily available. The discovery and habitation of many parts of the modern world would not have been possible without such knowledge and practice of food preservation.
Whilst it is all too easy to visit a local shop to purchase pickles and fermented products, there are plenty of reasons to understand the process if not to pursue making your own then just for the security of knowledge.
This class is designed to provide an indepth understanding of preservation, the techniques, ingredients and uses.
- pickling techniques
- differentiating different types of salt
- traditional methods of processing olives
- insight in to proper techniques of food preservation
- desire to learn about food preservation
Home Cooks, Health Conscious
Vendor sincce 2017
An elegant little place specialising in truly gourmet crêpes and galettes. A restaurant where attention to detail is apparent, from the classy monochrome décor, Christina Re teaware serving exquisite Ovvio Organic and Cup Above tea, through to the actual food itself … each dish a sensory work of art made from the best quality local, seasonal, mostly organic ingredients supplied by some of Australia’s best practice artisan brands and producers: Schulz Organic Farms, Barambah Organics, Woodbridge Smokehouse, Kialla Pure Foods, Yarra Valley Caviar, Carboor Harvest, The Fermentary, Gary’s Quality Meats, Hagens Organic Butchers.
With an open kitchen, transparency is part of the charm of this unique crêperie in Brighton. Patrons engage with all members of the team, observing the preparation techniques using traditional cookware to make their food.
Restaurant open for: breakfast Friday - Sunday from 9am; lunch Tuesday – Sunday from 12noon; dinner Friday & Saturday from 5:30pm.
As the venue is small and cosy, bookings are recommended.