BLENHEIM | Sourdough & Ferments – August 2025 – Register Interest

Description

I will be teaching two separate cooking workshops in Blenheim in August 2025. This will be held over a Saturday, with a morning class: Art of Sourdough – an in-depth dive into making a free-form sourdough loaf (boule or batard shape), including delicious ingredient additions and variations. And the afternoon class: Sourdough & Ferments – focuses on my everyday sourdough bread for toast and sandwiches, plus my non-negotiable homemade ferments – sauerkraut and yoghurt. More details below.

*Register your interest above to be notified when the date is confirmed and bookings are available. 

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Join me for an info-packed cooking workshop combining the ‘best of’ my popular workshops around New Zealand. Sourdough bread and everyday ferments, such as sauerkraut and homemade yoghurt, are something I prepare regularly for my family. Mastering making these foods at home not only saves money but also creates a gentle rhythm of food preparation to nourish our bodies. This workshop is much more than just a cooking class, it is a culmination of 20 years of studying, writing and teaching others about cooking and eating well. I interweave my knowledge of nutrition (dip. natural nutrition) and share cooking tips from my experience as a chef.

This is a demonstration-style workshop with plenty of interaction and time for questions during the class. The workshop includes:

• How to prepare and maintain a healthy sourdough starter – this is key to baking great bread (Please note, I won’t be demonstrating gluten-free bread at this workshop.)
• No-Knead Wholemeal Sandwich Loaf (baked in a tin) –  including additions such as dried fruit and seeds.
• Where to source quality flour and NZ-grown grains for bread making.
• How to safely ferment vegetables including seasonal sauerkraut that can be made year-round.
• Homemade Yoghurt + how to use to prepare labneh, cultured cream & butter.
• + Delicious food samples on the day & recipe folder to take home

Date: Saturday, August 2025 – date to be confirmed.

Time: Morning class 10.00 – 12.15 pm + Afternoon class 2.00 – 4.15 pm

Location: Blenheim, to be confirmed.

Bring: a pen to take notes + a small jar to take home some sourdough starter.

The fine print: Your online booking and payment confirm your place in the workshop – you don’t need to print a receipt. A reminder email and directions will be sent the week before the workshop (check your junk/spam if it doesn’t arrive). Please check the date carefully. Due to time constraints, unfortunately, I am unable to offer a refund if your plans change, however, I am happy for you to send a friend or family member in your place. Read my Cooking Workshop terms & conditions HERE.