Visa Wellington On a Plate presents
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Learn the secrets from artisanal makers in this series of Farmers Market's workshops:
7 October, 9am & 9 October, 9am: why be disappointed by industrialised sausages when it's really easy to make sensational sausages with basic equipment and following a few simple rules.
7 October, 1pm: Master the Perfect Lemon Meringue and impress your friends. Learn how to make a quick and easy version of this classic.
8 October, 1pm & 9 October 1pm: Fermenting Food is as old as the hills and is common across almost all cultures. Have a go at basic fermentation such as sauerkraut and kimchi.
8 October, 9am: Cornish Pasties were a staple food for hard working miners in times past and remain popular with techniques and recipes shared all over the world. Some historians believe that one end of the pasty was savoury, the other sweet to be a complete meal in one tasty package.
Farmers' markets promote small businesses who grow, catch, preserve, ferment and bake seasonal food from a defined local area. With more than 25 farmers' markets around New Zealand most vendors are small to medium scale, and most use artisanal methods and techniques.
Ticket includes: an apron, all equipment used during the practical workshop and all ingredients. The workshop leader will provide expert tuition and guidance (priceless) and there will be goodies that have been made during the workshop to taste and / or take home afterwards. Notes will be provided where appropriate.
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