Looking for Christmas gifts for your friends and whānau? Kylee Newton has you covered. A four-hour class of preserving and pickling,ending with a light supper showcasing the kraut that’s made on the day.

Get the most from your vegetables and learn the ins and outs of perfecting your ferments, pickling to make the most of the spring glut and getting ready for Christmas with a festive table worthy chutney for any type of cheeseboard.

Take the fear out of preserving and words like sterilization and bacteria. Learn tricks of the trade and how to make sustainability within your food practice, creating longevity out of seasonal produce.

At the end of the class you will go home laden with jars of goodies and the knowledge on make more for all your presents for loved ones this year.

Recipes on the day will include a Spring sauerkraut, Christmas Chutney, Gin Pickled Cucumbers and Pickled Pears.

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.