Note: if you want to come to the later pickling class as well, that works! By breaking into little groups we'll avoid any doubling up on info
Preservation evokes deep-rooted feelings of self sufficiency and survival, of gatherer and hunter, for this is how our ancestors stayed alive. These days we have Woolworths. But 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. As for sustainability, every year Australians waste $5.2 billion worth of food. The wonky/squishy/ugly or simply unsold produce that would otherwise have been thrown away makes a perfectly great chutney. In class we’ll cook an epic chutney that not only tastes smashing but also helps our food system. Saving the world, one chutney jar at a time!
A little about the ins and outs of Australia’s food system, the basics of preserving and what you’ll need (e.g. sterilising, equipment), and how to make your own chutneys. In class we’ll split into little groups and make from scratch, using ingredients rescued in the days leading up to the class. Everyone will take home a small jar of the chutney.
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.
Questions about the class? Please email firstname.lastname@example.org.
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