Please bring a small container or jar to take any left overs. This is a special extended 2 hour class.
Preserving food by pickling it. Home-made is making a comeback for good reason: you know what’s in it, and where it came from, and it’s fun to prepare. We’ll learn about what food, both fresh and rescued, lends itself to pickling, and then make our own. Then while the chutney batch bubbles away, Pamela from Laneway will step in and demonstrate how to make the iconic Indian snack – Onion Bhajis. To finish we will combine the two and eat! This is a special extended two hour class.
A little about the ins and outs of Australia’s food systems, what equipment you’ll need, how to come up with interesting spices and brines, and how to make your own pickles. Sampling, tasting and making.
After nearly 9 years of working in the corporate jungle, Ankit quit his consulting job and went to France to follow his passion: to train as a chef at Le Cordon Bleu, and train at the 3 Michelin-star restaurant, L’Astrance. Upon his return to Sydney he started the hidden kitchen www.jaune.com.au (mystery, degustation dinners for up to 8 guests). About a year ago, together with his mum, he launched Eat Me Chutneys, small batch, hand-made chutneys and pickles made right here in Sydney, from organic and rescued produce. They are the first and only Fairtrade certified chutney venture across AU/NZ.
Pamela is delighted to join Ankit with her onion bhajis, gluten free, vegan and delicious!!!!
Questions about the class? Please email firstname.lastname@example.org.