A three and a half hour class of preserving and pickling, with a light supper.

You will go home from Kylee’s class laden with jars of goodies and knowledge of an age-old technique which is having its heyday in contemporary cuisine. Take the fear out of preserving (and the words sterilisation and bacteria!) and learn how to create sustainability and longevity within your food practice. Recipes include: Red cabbage sauerkraut, Beetroot & Orange chutney, Gin Pickled cucumber and a quick pickled radish

About Kylee:
Kylee Newton is a food writer, educator, and recipe developer. Her food ethics are based around seasonality and sustainability with a strong focus on wasting less and celebrating good produce, predominately through preserving. She has two international published cookery books, The Modern Preserver and The Modern Preserver’s Kitchen. Her career has seen her recipes in several UK publications, and she currently writes columns in the NZ Herald’s Be Well and Dish Magazine

Due to ingredient, preparation and labour costs incurred in advance of the class, cancellation of attendance must be made a minimum of four days prior to the booking or payment becomes non-refundable. If you need cancel then please try to get your friends to take your place.

No-shows or last minute cancellations are not refunded.

Should the class chef be unavailable to conduct their cooking class due to personal reasons or illness, all attendees for that class will be notified at the time. The class may still go ahead, where applicable, with one of Homeland's team stepping in to take the lesson.