Learn the art of preserving foods and all things 'jam and pickle' in this fantastic hands on workshop. Pectin, setting-points, sugars, cookware and sterilizing will all be covered.

Our native Sri Lankan chef will have your palate's full attention as it succumbs to the fragrance of roasting herbs and spices and bubbling fruit jellies in our commercial kitchens. You will make products to take home such as:

• kasundi - Indian relish
• ploughman’s pickle – English sweet chilli sauce - Thai
• red wine mustard – French
• spiced eggplant chutney – Indian
• coconut sambal - Sri Lankan
• berry jam or sweet orange marmalade

There is nothing more satisfying that standing back and seeing the results of your own labour, and when it comes to preserving food, it can also be deliciously rewarding.

Take home your creations to share with family and friends.

Course code
SC565
On campus
Frankston
  • Fees

    Fee: $150.00

     

  • Available sessions and enrol online
    Available sessions and enrol online
    Campus Starts on Finishes Time Sessions Available places Enrol
    Frankston 06/06/2018 06/06/2018 Wed 05:00 PM - 09:00 PM 1 16
  • What to bring
    Pen, paper, apron and closed toe shoes.