Chilli Preserving Workshop (Thursday 6 February 2020, 6pm)
There's nothing quite like having a pantry and fridge stocked with all your favourite chilli condiments - especially when they have been pickled, preserved and fermented by you! You probably know by now how much we adore pickling and fermenting here at My Grandma Ben. And if there's one thing we love more, it's chilli.
In this 2.5 hour hands-on workshop, you’ll learn how to make our three favourite chilli condiments, whilst also picking up some tips and tricks needed to start pickling and fermenting from your own kitchen at home, including canning techniques to make your preserves shelf stable. Preserving a haul of chillies in summer is a great way to continue enjoying them throughout the year, and to introduce new and exciting flavours to your home cooking.
What You'll Get:
- All the ingredients and equipment you need to complete three recipes in the workshop (a pickled chilli, fermented chilli hot sauce and roasted chilli jam)
- Full recipes and guidelines to take home with you (including canning techniques)
- A glass of wine and some house-made goodies to snack on during the night
Please select the number of tickets you'd like to book at the checkout. All workshops are held at the My Grandma Ben eatery in Plant 4, Bowden. A reminder email will be sent 2 days before the workshop.
If you would like to book with a gift voucher, please send us an email to firstname.lastname@example.org with your voucher number and contact details. Our vouchers are not redeemable online. We will then be in touch to confirm your booking.
If you have a seasonal preserving workshop voucher (valued at $60) and would like to book into this workshop (valued at $75), please get in touch.
If you have any dietary requirements, please leave a note at the checkout or send us an email.