CANTERBURY | Sourdough & Ferments – Saturday 23rd May
$105.00
The next workshops in Canterbury will be in May 2026 – register your interest below. Note, the classes aren’t sold out, bookings open in April.
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Description
I’m teaching two separate workshops in Canterbury on Saturday 23rd May 2026 – come to one, or make a day of it and attend both.
- Morning: Art of Sourdough – 10.30 – 12.45 pm – more details here
- A deep dive into making a free-form sourdough loaf (boule or batard), including tips for flavour additions and flour variations.
- Afternoon: Sourdough & Ferments – 2.15 – 4.30 pm – scroll down for full workshop details
- This session covers my everyday sourdough bread – perfect for toast and sandwiches – along with my essential ferments: sauerkraut and yoghurt.
Sourdough & Ferments – Workshop Details
Join me for an information-packed cooking workshop that combines the best of my popular classes, taught across New Zealand.
Sourdough bread and homemade ferments such as sauerkraut and yoghurt are staples in my kitchen, prepared weekly for my family. Learning to make these from scratch not only saves money but also cultivates a gentle rhythm of nourishing food preparation at home.
This workshop is more than just a cooking class; it’s a culmination of over 20 years of teaching, writing, and practising whole-food cooking. I weave together my background in nutrition (Dip. Natural Nutrition) and experience as a chef to share both foundational knowledge and practical kitchen tips.
In this demonstration-style class, you’ll learn:
- How to prepare and maintain a healthy sourdough starter
- How to make a No-Knead Wholemeal Sandwich Loaf (baked in a tin), with variations such as dried fruit and seeds (Note: gluten-free bread is not covered in this class)
- Where to source quality flour and NZ-grown grains
- How to safely ferment vegetables, including a seasonal sauerkraut that can be made year-round
- How to make homemade yoghurt, and how to turn it into labneh, cultured cream, and butter
- Plus: delicious food samples on the day, and a recipe folder to take home
Date: Sunday 23rd May 2026
Times: 2:30 – 4:45 pm
Location: Arbour Restaurant – 36 Godfrey Road, Blenheim
Bring: A pen for notes + a small jar or container to take home some sourdough starter
*This is a demonstration-style workshop with plenty of ingredient interaction and tastings. Note: This class does not cover gluten-free bread.
The Fine Print:
Your online booking and payment secure your place – no need to print the booking email. A reminder with full details will be sent the week before the workshop (check spam/junk if it doesn’t arrive).
Please check the date carefully. While refunds aren’t available due to time constraints, you’re welcome to send a friend or family member in your place. Read full Workshop Terms & Conditions here.
