Freed from the bounds of his legendary, now closed, restaurant Garagistes, we have coerced chef, Luke Burgess into imparting some of the learned wisdom in the art of vegetable fermentation.


At Garagistes, Luke had his own purpose built cellar where all manner of fermentation took place. For two whole days Luke will take you on a journey of vegetable friendly bacteria and moulds.  Luke will teach you not only how to preserve vegetables but in the process increasing their nutritional value and digestibility.


The two days will include lacto fermentation used to make sauerkraut and kim chee. Koji, a cultured mould used to make miso, which can be made from any legume including broad beans. Not to forget the cultures that make appetising and healthy drinks including water and milk kefir and the born again seventies wild child kombucha.


Course includes take home fermented vegetables and of course the cultures to continue the process in the comfort of your own kitchen.



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summer / autumn

FERMENTING VEGETABLES



FERMENTING VEGETABLES

summer / autumn

led by Luke Burgess



9.00am to 4.30pm (over 2 days)

AU$880 per person


***


Inclusions

Tour of vegetable gardens and farm

Hands-on cooking experience

Lunch matched with wine

Agrarian Kitchen apron

Recipes

Goodies to take home


Maximum No. of Guests

9


Next Class

To be held in 2018