In the Preserving Citrus Workshop, Chef Fiona Genevieve will guide you through the intricacies involved in making your very own preserved lemon, oranges & limes. Learn about the intricacies of lacto-fermentation. Preserving citrus is a fantastic way to capture and enhance the flavours of citrus to use all year round, this will be your new favourite pantry staple.
We will make THREE recipes together in class that you’ll take home with you, as well as a Neon Zine of recipes and techniques to incorporate into your own kitchen.
Chef Fiona will showcase a recipe demo and a tasting highlighting fermented fruit and what can be created with the food waste made during the workshop.
Dishes Served:
-Feta & Preserved Citrus Sponge Dumplings with Candied Citrus Peel -Pickled Lime & Cherry Tomato Bruschetta
Duration: 1 1/2 – 2 hours
Price: 55$ a Head or 225$ for all 5 Workshops
Dates: May 20th
Times: Please Choose Between – 10am at Harbourville Hall OR 4pm at Greenwich Hall
