17 Apr 2021 Once Only Event
Join us at the Barossa Farmers Market to be immersed in food tradition. Throughout history, preserving has not only been used to prevent food wastage of surplus food and to minimise food insecurity, but it has also created a wide range of new food flavours for us to enjoy. Learn how to pickle and ferment in workshops held by local food experts. Between each workshop you’ll enjoy a delicious afternoon tea of local treats. Both workshops will be held from 12:30pm at the market on Saturday 17th April. From each workshop, you will also get to take home two jars of fermented and pickled veggies.
Workshop 1 (12:30-1:30pm):
Minka Park has a love for sharing Korean food and culture. She has many fond memories of making kimchi with her family and neighbours during Kim-jang (Korean Kimchi Festival). After moving to Australia in 2000, she brought with her these preserving skills using traditional fermentation techniques and now she is excited to pass on her knowledge.
Afternoon Tea (1:30-2:15pm): local coffee, tea and cake provided.
Workshop 2 (2:15-3:15pm):
Join Marieka and Sheralee from ‘Those Barossa Girls’ as they take you through the art of pickling using the Fowlers Vacola method, much like many Barossans used throughout the 1900’s. Your jar will be available to pick up during the market the following Saturday.
Price includes two preserving workshops and afternoon tea
Once Only Event
17 Apr 2021