Thursday October 19th 6-9pm
Bookings all made through Karen Macdonald. email firstname.lastname@example.org
Riversmith is an iconic renovated garage on the main street of Margaret River. I am thrilled to be invited by fellow fermentation revivalists Lachlan and Karen Macdonald. Riversmith is a cafe, produce and lifestyle store that showcases the abundant resources of the Margaret River region. It follows then that they employ the processes of fermentation to preserve the harvest and enliven many of their dishes. They also sell an excellent selection of equipment fit for these processes.
We will be discussing my just released book and I will be demonstrating how to activate, wild capture, cure and steep, to produce lively life enhancing ferments in your home. This will include recipes from from my just launched book Ferment- a guide to the ancient art of culturing foods.
There will be delicious savoury and sweet tastings, cultures to take home nad the opportunity to ask questions.
- The basic do's and don't of fermenting food and drinks at home
- How to obtain, utilise and maintain starter cultures
- How to know that what you've made is ready to eat and that it will be of benefit to do so
- An open heart and mind
- Questions and your fermenting stories
Vendor sincce 2013
I am a Sydney based, chef, author and educator with a passion for the freshest, most locally grown, biodynamic, and organic produce. I cook respecting the traditions that help to maximise nutrient values and digestibility of the dishes made. I have been doing so since I co founded Iku Wholefoods in 1985
Lacto-fermentation is an art I adore, practice and love to teach. I believe that cooking is an alchemic art form, not an exact science. I made my first batch of pickles at the age of 15 which has provided me with over 40 years of experience to impart.
I run wholefood cooking classes in Australia and the UK. My aim is always to educate and inspire people to eat in accordance with their needs and the season. I am also a caterer and work as a food coach with individuals looking to make dietary changes.
Whenever I am presenting, teaching, catering or working as a private chef, I am always an impassioned speaker on the benefits of sustainable whole food and organic and biodynamic farming practises.
Our cancellation policy: Just like a concert or theatre ticket, if you are unable to come to class, the cost is not refunded, however you are welcome to send someone in your place. Under certain circumstances, with sufficient notice, a credit may be given for another class (This will be at the providers discretion and subject to the availability of other classes).