Fermentation – Sydney Master Class

Fermenting: Master class


Fermented foods have been used for centuries and are now through stress, allergies and the fast pace of modern life being rediscovered – from sauerkraut in Russia to cheese in Baghdad and vegetables buried in earthen pots by Native Americans, the whole area of fermented food is fascinating and so good for your well being and health. In NSCC’s first Fermentation Master Class in North Sydney, you’ll learn how to produce different sauerkrauts, fermented vegetables, fruit, Kefir cheese and a selection of fermented beverages, such as Kombucha, and Kefir drinks in a very hands on workshop with Steve Hogwood.

The day also includes a simple but divine lunch of fermented foods, and you also take home a jar of your very own probiotic food.

Detailed notes of the course are provided as a hard or soft copy to all students.

START DATE  – Sunday 8 November 2015  from 10.00 -2.00pm

LOCATION North Sydney Community Centre – North Sydney

To take advantage of our concession rate, please contact the office directly               on 9922 2299

Oh, and don’t forget to bring a glass jar with a lid to take home some Scoby to make your very own Kombucha .

Materials List

For all fermentation classes: Bring an apron. Wear closed shoes. Tie back your hair if it is long, and please bring containers for leftovers.


Steve Hogwood

Steve established The 1910 Bottling Company in Wildes Meadow in the Southern Highlands some 8 eight years ago, following a long and successful career in advertising and marketing. He is currently producing a TV series on the history of Australian food, called TUCKER. During the scripting and research of this project over the last 3 years Steve decided to devote his life, teaching self sufficiency and producing sustainable natural food, while also making people aware of the now long forgotten crafts and the very fragile nature our planet. Steve only uses certified organic produce, naturally filtered rain water from his own rain water tanks, local honeys and vinegars, all prepared and preserved the slow traditional way using Ball Mason preserving jars for meats and sauces (steam canning), and Fowlers Vacola jars for fruit preserves, cultured vegetables, jams, chutneys, pickles and naturally fermented juices.

Hopefully I’ll see you at one of my classes very soon.

Also regular fermentation, steam canning and preserving classes will start at basis at Eling Forest very soon, in the magnificent Southern highlands


OK, so what is a Bodger? Or what would you be doing if you were Bodging?


In many dictionaries you will not find the word bodging, bodgers or bodger. You might find the word bodge, meaning to botch or mend clumsily.

However, actually a bodger was a skilled craftsman that made chair legs and braces. The craft of bodging goes back about five hundred years but I am unaware of anyone making a living as a bodger these days. In Europe you can still visit many traditional craft fairs and still see demonstrations of bodging – but I’m not aware of any active bodgers here, although if you’re out there please get in contact.


A traditional shave horse.

Guide to bodging

Selecting a not too old, leggy (quickly grown) beech tree within a stand would have been the ideal choice for the bodger. Tools needed to be a bodger are limited to a saw, axe, chisels, draw-knife and a lathe (traditionally a pole lathe) for turning. He would have a lonely existence working from temporary woodland workshops near to where he had felled the tree. The tree would be sawn into billets about the right length for the chair legs. The billet would be split into many pieces using a wedge. The axe would be used to shape the pieces into the shape of a chair leg. The axe would only sharpen on one side. The bodger would then use a two handled draw knife to refine the shape of the leg. Finally, using a pole lathe (made of wood and string) the bodger would finish off his work. The finished chair legs would be left in the woods to season for a few weeks (depending on the weather) then taken to a centre for making chairs. Once at the centre the benchman (dealing with the sawn part of the chair) and the framer (dealing with assembling the chair) would take over.

The Pole Lathe

Mike Abbott - Abbots Living World - using a traditional pole lathe to turn wood a a bodger would have done

The modern lathe is powered by electricity but the pole lathe was power by foot.

It was called a pole lathe because the ‘driving string’ was attached to the ‘tensioned pole which was up to 12 feet long’. The driving string was rapped around the piece of wood being worked on and also attached to the ‘foot-powered treadle’.

The bodger would press down the treadle causing the wood being worked on to spin in one direction. He would use a chisel rested on the ‘tool rest’ to cut the wood to the required shape. He would take the chisel away from the work when he takes his foot off the treadle as the work is turned in the opposite direction by the action of the tensioning pole.

There were two other parts to the pole lathe. The lathe bed and the puppet. The puppet could be moved within the bed to allow for different length pieces of wood.

Origin of the name bodger

The name bodger may have derived from Badger, as the life of a bodger was similar in many ways. As they spent the whole day in the wood only coming out in the evening. Although, this has not been confirmed.

A big Vacola jarring day at the Werai Teahouse and over 40 children discovering how to jar pickles and jams at Cookability – Southern Highlands NSW

FullSizeRender IMG_0897Screen Shot 2015-10-02 at 11.00.43 am

Functional Foods. Nutritional & Medicinal Application for Fermented Food

This is facility and teaching space I’m am also setting up in the Southern Highlands https://www.facebook.com/The-1910-Bottling-Company-116873548367035/timeline/ also www.cookability.com.au and taking to Sydney my preserving classes at https://www.northsydneycentre.com.au/events/event/99/a-shadow-over-north-sydney


These are also two amazing Facebook pages, check them out!!

Celestial Roots



This is something that may interest you all, an all day fermentation and functional food event. All meals, organic ingredients, cultures and ebook included in the price.



 Your Teacher – Tom Rothsey

Join Tom and Friends at Synchronicity Farm and join a passionate group of dedicated and very experienced fermenters to acquire deep knowledge about ways to receive the full benefit of nutritional value from the food you eat.

Go to one session, or both. Experience the peace and tranquillity of Synchronicity Farm, meet and connect with like minded local folk, discover how easy it is to incorporate the concept of food as medicine into our daily lives, enjoy the relaxed and informal atmosphere of the course, make new friends, eat good and lovingly-prepared food, and taste a wide range of fermented foods and drinks.

Gain the confidence to create and safely use food as medicine.

This All Day Event At Beautiful Synchronicity Farm Includes: Authentic Sushi For Morning Tea; Wood-Fired Pizza For Lunch; Scones, Homemade Jam And Whipped Cream For Afternoon Tea; All The Ingredients For The Ferments We Make; Kombucha, Milk And Water Kefir Cultures To Take Home And Love; Plus An Extensive Ebook Full Of Vital Information And Recipes.

Session 1 Focus;

  • Sauerkraut
  • Kim Chi
  • Gobo Style Radish
  • Indian Lime Pickle

In session one, you will pick ingredients from the Farm, and we will learn to ferment them with other local-sourced ingredients. You will also be taking a fermenting tour of the world, making sauerkraut, traditional Korean kimchi, Japanese gobo-style radish, and Indian lime pickle. As you work, you’ll share with each other what you have learned from our own personal health journeys. My sharing will include wisdom distilled from scientific and medical research, traditional practices, and personal experience, all of which is contained in the included ebook for easy home reference. Mostly, however, we will be working with the ingredients, using the alchemy of fermentation to transform and augment them, and we will all take home what we have made.

Session 2 Focus;

  • Water Kefir
  • Milk Kefir
  • Kombucha
  • Ginger Beer
  • Beet Kvass

In session two, you will be entering the realm of fermented tonic beverages. Here you will discover the unique properties of each ferment, learn how they can help us, and dispel some myths and misconceptions along the way. Hands on, you will make: beet kvass, and a ‘ginger bug’ starter for the ginger beer you will make at home when the ‘bug’ is ready; go through the care and maintenance of each culture you receive; learn how to second ferment healthy, probiotic soft drink replacements that are naturally carbonated; discover how to incorporate medicinal herbs and spices into our tonic ferments; focus on making fermented tonic drinks palatable to children; and, on top of that, you’ll have a lot of fun.

You will be able to work hand in hand with Tom Rothsey from Celestial Roots who’s passion and immersion in fermented foods began as a personal journey for him and his family six years ago when his wife Christy developed MS symptoms that left her in fear of paralysis.

With Tom’s help, Christy decided not to pursue the conventional treatment for MS, but to adopt a dietary, lifestyle approach.

Having a background in science (ecology/ biodiversity- BSc University of New England), herbalism, and energy work (International Institute of Reflexology UK) he began exploring ways that food could assist her. An increasing amount of research indicated the importance of probiotics and their role in promoting a crucial foundation for health. As he began investigating and experimenting he discovered not only an incredible resource for promoting health, but also a passion for the creation of delicious functional food which he is now bringing to you in these workshops.

What You Will Learn And Experience…

  1. How to make high quality fermented foods and delicious tonic beverages
  2. Understand the nutritional value of common fermented foods
  3. Discover medicinal applications for food that inspire new solutions to health and wellbeing
  4. Learn to correctly combine ingredients and understand temperature, judge tastes and ‘readiness’
  5. Understand the application of time on the recipes to be clear about the stages of fermentation

There are over 5,000 types of Fermented Food to choose from…

The Health Benefits of Fermented FoodsPrint Friendly

This is a great piece on fermented foods I’d like to share with you from the   What I love about this article is that it just sums my attitude to fermented foods and mirrors the very things I teach all my students…

Steve at 1910 runs fermentation classes on a regular basis, and you can always contact him for any up to date courses that are being run, in fact there is an advanced one being held in North Sydney,  Sydney and the Southern Highlands in September and November 2015 – But hurry these classes fill fast!


For other fun classes with Steve for children in September 2015, please contact http://cookability.com.au/

Most of us are familiar with at least a handful of fermented foods (like sauerkraut or yogurt); but the history, variety, and benefits of fermentation are much more extensive than many people realise. In fact, over 5,000 types of fermented foods have been documented across the globe, and include nearly every edible thing you can think of—meats, fish, cereal products, legumes, vegetables, fruits, beverages, nuts, and seeds. Especially before refrigeration was widespread, fermentation was ridiculously useful for preserving food and extending the shelf life of perishable items. That’s why for thousands of years, populations around the world have used fermentation in their traditional cuisines.

But, just because we have refrigerators now doesn’t mean fermentation isn’t still a valuable practice! In fact, fermented foods offer some amazing benefits that can’t be obtained from other nutrient-dense foods. Including them in your diet can be a major plus for your health (and not to mention, they’re delicious)!

What is Fermentation?

Fermentation is the process of biochemically modifying a food by using microorganisms and their enzymes. It is a type of preservation, allowing a food to be shelf-stable without rotting or degrading. Different types of bacteria (especially lactobacillus and acetobacter species), mould (includingPenicillium species used for cheeses), and yeast (including the Saccharomyces family) are all used to produce different types of fermented foods. In contrast to food getting contaminated by pathogenic organisms (which is bad!), in the process of fermentation, only the “safe” microbes are involved!

Typically, when we talk about foods rich in probiotics, we’re referring to products that have been bacterially fermented. Mould fermentation can still create health-promoting foods, but it generally doesn’t supply the type of probiotic organisms that most benefit our guts.

Note – some forms of yeast, especially in the Saccharomyces family, are also considered to have probiotic effects.

shutterstock_204354391Now this is a mouth watering collection of fermented foods!

Probiotic Benefits of Fermented Foods

I’m sure you already know that I’m a BIG fan of probiotics (you can check out this excerpt from The Paleo Approach for a more detailed discussion). In a nutshell, probiotics are living microorganisms that are beneficial to the host that eats them (that’s us!). We don’t fully understand how they exert all of those benefits yet (partly because there are about 35,000 species of probiotic bacteria out there, only a tiny fraction of them have been characterised, and each strain seems to have a unique effect on the body). But, we can say with confidence that probiotics can have a profound effect on the immune system, can decrease the populations of less favourable bacteria in your gut (helping improve gut dysbiosis), and may directly and indirectly impact a number of health conditions—ranging from autoimmune diseases to obesity to diabetes.

When we consume fermented foods (raw, unpasteurised, and still teeming with friendly microbes), we get the benefits of these probiotics along with the additional micronutrients and helpful compounds found in whole foods. So, it’s no surprise that fermented foods have repeatedly turned up as protective in the scientific literature. Fermented dairy containing Lactobacillus bulgaricus and Streptococcus thermophilus has been shown to deactivate etiologic risk factors for colon cancer—increasing the excretion of components that harm colon cells and induce oxidised DNA bases. (Even if you’re sensitive to dairy, other foods fermented with lactobacillus strains may have a similar effect.)

Foods fermented with Bifidobacteria have shown up as protective against gastrointestinal disorders. Studies of yeast-fermented foods containing the Saccharomyces family suggest they may reduce some symptoms of IBS. A variety of lactofermented foods have been linked to improved intestinal tract health, reduced symptoms of lactose intolerance, and reduced risk of certain cancers.

Need I say more? Fermented foods is a really easy to make, and a tasty way to get some amazing health benefits.

Types of Probiotics and Fermented Foods

There are literally tens of thousands of probiotic species, and we’ve only scratched the surface in terms of characterising them and researching their effects. But, a few main types of probiotics have been extensively studied, and their specific health effects are well documented :-)

Lactobacillus strains (rich in fermented veggies, dairy, and meats :-)

  • In general, improves lactose digestion (and decreases symptoms of lactose intolerance) and boosts mucosal immune function (gut, lung, sinuses, etc.)
  • Lactobacillus acidophilus can reduce serum cholesterol levels and protect against urogenital infection (phewf!); in animal models, decreases colon polyps, adenomas, and cancer
  • Lactobacillus plantarum can reduce pain, constipation, bloating, flatulence, and inflammation in inflammatory bowel disorders
  • Lactobacillus reuteri shortens episodes of diarrhea and acute gastroenteritis
  • Lactobacillus rhamnosus can enhance cellular immunity
  • Lactobacillus salivarius has been shown to suppress and eradicate pylori in animal models and tissue cultures

Bifidobacteria species (rich in fermented veggies, dairy, and meats :-)

  • Can help prevent and treat gastrointestinal disorders such as colonic transit disorders, colonic adenomas, colon cancer, and intestinal infections
  • May prevent or improve infectious diarrhea
  • Tentative evidence of protective action against carcinogenic activity of intestinal flora

Saccharomyces boulardii (rich in kefir and kombucha, but also fermented veggies, dairy and soy :-)

  • Reduces occurrence of difficile infection
  • Reduces duration of acute gastroenteritis
  • In irritable bowel syndrome, may decrease functional diarrhea

KombuchaAlthough probiotic supplementation can be useful in a lot of circumstances, you can actually get a much, much broader range of probiotics (including the ones above and the less-well characterised but still very beneficial ones) by eating fermented foods—which have a slightly different array of microbes in each batch.

So, what can we load our plates with? Let’s start with some of these basics :-))

  • Raw, unpasteurised fermented vegetables (sauerkraut, kimchi, pickles, beets, carrots)
  • Raw, unpasteurised, fermented fruits (chutneys, jams, green papaya, pickled jackfruit)
  • Kombucha
  • Raw, unpasteurised fermented condiments (“real” ketchup, relishes, salsas, pickled ginger)
  • Water kefir
  • Coconut milk kefir
  • Coconut milk yogurt
  • Beet kvass
  • If you don’t have any specific restrictions on dairy: raw, unpasteurised yogurt or kefir
  • If you don’t have any specific restrictions on soy: natto, miso, tempeh, and tamari sauce (fermented soy is also rich in vitamin K2; but keep in mind, fermentation doesn’t reduce the phytoestrogen content of soy foods, so these products will still contain very high levels of potential endocrine-disrupting chemicals)

High-quality fermented products are increasingly becoming available in grocery stores, but we can also reap the benefits by making your own.

It’s not scary to do either – I promise! there also plenty of resources are out there too, and to get you started, try some of these books Fermented by Jill Ciciarelli (which I reviewed here) andFermented Vegetables by Kirsten K. Shockey and Christopher Shockey (which is reviewed here). And, whether you’re newbe to this pace and little intimidated by fermented foods or a seasoned pro, you’ll love the Fearless Fermentation Online Video Classes and Community by Sarah Ramsden.

From Steve at 1910 – “Also one of my bibles on fermentation is ‘The Art of Fermentation’ by Sandor Ellix Katz’ “


More Than Helpful Microbes: Nutrient Bioavailability, Conversions, and Preservation

While the probiotic content of fermented foods is reason enough for us to include them in our diets, fermentation offers a number of other perks too—and one is enhancing the bioavailability of nutrients.

fermented tomatoesBioavailability refers to the proportion of a nutrient contained within a specific food that gets digested, absorbed, and used/metabolized by your body. Cooking enhances the bioavailability of many fiber-bound foods, for example, by breaking down cellulose (the main component of plant cell walls) and making nutrients more accessible to your digestive enzymes. But, it just so happens that fermentation does something similar, without the nutrient destruction that comes from high temperatures or heavy processing! In fact, some probiotic microbes produce cellulase, an enzyme that degrades cellulose without even needing heat. Tomatoes illustrate this perfectly: cooking is known to increase the lycopene and beta-carotene content of tomatoes, but lactic acid fermentation has the same effect—increasing bioavailable lycopene from 3.70 to 5.68 mg per 100 grams, and beta-carotene from 0.28 or 0.89 mg to 1.14 mg per 100 grams, depending on the tomato variety.

In their unprocessed state, many foods contain antinutrients that bind to minerals and inhibit their absorption. Phytates (antioxidant compounds found in grains, legumes, nuts, and seeds) are a common example, and their presence in food can limit absorption of iron, zinc, and manganese (and to a lesser extent, calcium). But, some microbes involved in fermentation can produce phytase enzymes, which hydrolyze phytate and grant your body greater access to the minerals in the food you’re eating.

By some estimates, fermentation can remove at least 90% of existing phytate from corn, cassava, cowpeas, lima bean, sorghum, soybeans, and cocoyam. (As an added bonus, organic acids produced during fermentation (including citric acid, malic acid, and lactic acid) can potentially enhance mineral absorption as well, especially for iron and zinc.)

A similar effect happens with polyphenols—plant chemicals that are widely considered beneficial for their antioxidant properties, but that can also reduce the bioavailability of certain minerals. Because fermentation increases the acidity of food, it can create the optimal pH conditions for polyphenols to be enzymatically degraded. For example, a study on cocoa pods found that fermentation (done by piling cocoa beans between layers of banana leaves for six days) increased the beans’ copper content by about 100%, due in part to reducing levels of tannin—a type of polyphenol—that naturally occurs in cocoa.

nattoAlong with increasing bioavailability, fermentation can actually convert some micronutrients into new forms that weren’t there originally. This happens through the process of biosynthesis, where certain bacteria help synthesise new beneficial compounds.

A great example is the conversion of menaquinones (vitamin K2) byBacillus subtilis, the strain of bacteria used to ferment natto (a traditional Japanese soybean product). Even though soybeans don’t contain vitamin K2 when they’re fresh out of the pod, fermentation with Bacillus subtilis causes the resulting product to be one of the highest sources of vitamin K2 out of any food in existence, due to it being synthesized by bacteria during fermentation.  In fact, most of the Paleo rationale against eating soy is no longer valid once we start talking about these nutrient-dense more easily digested fermented versions of soy.  If you don’t have an overt sensitivity to soy or sex hormone imbalances, you might find that natto or tempeh is a good addition to your diet.

Fermentation Is Great for Food Storage Too!

Of course, other perks of fermentation aren’t even nutritional. One of the oldest (as in, thousands of years) known benefits of fermentation is its ability to extend the shelf life of food. By increasing acidity and reducing pH, fermentation can kill off many pathogenic organisms (including ones that cause spoilage and food poisoning, like E. coli) and prevent food from going bad. In that way, fermentation serves a similar function to canning, pasteurisation, dehydration, and other food preservation methods!

As a result, fermentation is a great method to use on any fresh fruits and vegetables that would otherwise only be available in season, allowing you to enjoy them year-round. Why not visit the farmers markets and buy some organic cucumbers, radishes, beetroot etc – and Pickle them! Or do you end in summertime with more fruit you can handle from your fruit trees that you could possibly eat? Ferment the ones you don’t want to freeze—and within a few days you’ll have a tart and bubbly treat, packed with probiotics, micronutrients, antioxidants, and flavour.

Fermented Foods: A Great Addition for (Nearly) Any Diet

Fermentation is a valuable traditional practice that really offers fantastic benefits for us every day. With very few exceptions (those with histamine sensitivity, or yeast allergy may need to limit their intake of fermented foods. Fermented foods can not only enhance the flavour of any menu, they also provide wide-ranging benefits and risk reduction to keep us healthy.

Whether you do-it-yourself or find a great (raw, unpasteurised) brand in the store or online, adding fermented foods to your daily diet is a must for the health conscious :-))

References – 

Afoakwa EO. “Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation.” J Food Sci Technol. 2013 Dec;50(6):1097-105.

Bartkiene E, et al. “Lactic acid fermentation of tomato: effects on cis/trans lycopene isomer ratio, β-Carotene Mass Fraction and Formation of L(+)- and D(–)-Lactic Acid.” Food Technology and Biotechnology 2013 Vol. 51 No. 4 pp. 471-478.

Battcock M & Azam-Ali S. “Fermented fruits and vegetables. A global perspective. Chapter 1: The benefits of fermenting fruits and vegetables.” 1998. FAO Agricultural Services Bulletin No. 134.

Battcock M & Azam-Ali S. “Fermented fruits and vegetables. A global perspective. Chapter 2: Basic principles of fermentation.” 1998. FAO Agricultural Services Bulletin No. 134.

Czerucka D. “Review article: yeast as probiotics—Saccharomyces boulardii.” Aliment Pharmacol Ther. 2007 Sep 15;26(6):767-78.

Feresu S & Nyati H. “Fate of pathogenic and non-pathogenic Escherichia coli strains in two fermented milk products.” J Appl Bacteriol. 1990 Dec;69(6):814-21.

Gorbach SL, et al. “Successful treatment of relapsing Clostridium difficile colitis with Lactobacillus GG.” Lancet. 1987;2, 1519.

Hotz C & Gibson RS. “Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets.” J Nutr. 2007 Apr;137(4):1097-100.

Kaur IP, et al. “Probiotics: delineation of prophylactic and therapeutic benefits.” J Med Food. 2009 Apr;12(2):219-35.

Marteau P, et al. “Protection from gastrointestinal diseases with the use of probiotics.” Am J Clin Nutr. 2001;73, 430S–436S.

Moslehi-Jenabian S, et al. “Beneficial Effects of Probiotic and Food Borne Yeasts on Human Health.” Nutrients. 2010 Apr; 2(4): 449–473.

Parvez S, et al. “Probiotics and their fermented food products are beneficial for health.” J Appl Microbiol. 2006 Jun;100(6):1171-85.

Picard C, et al. “Review article: bifidobacteria as probiotic agents — physiological effects and clinical benefits.” Aliment Pharmacol Ther. 2005 Sep 15;22(6):495-512.

Reinli K & Block G. “Phytoestrogen content of foods—a compendium of literature values.” Nutr Cancer. 1996;26(2):123-48.

Sato T, et al. “Production of menaquinone (vitamin K2)-7 by Bacillus subtilis.” J Biosci Bioeng. 2001;91(1):16-20.

Svanberg U & Lorri W. “Fermentation and nutrient availability.” Food Control. 1997 Dec; 8(5):319-327.

Tamang JP & Kailasapathy K, eds. “Fermented Foods and Beverages of the World.” 2010. CRC Press, 460.

Vanderhoof JA. “Probiotics and intestinal inflammatory disorders in infants and children.” J Pediatr Gastroenterol Nutr. 2000;30, S34–S38.

Walther B, et al. “Menaquinones, Bacteria, and the Food Supply: The Relevance of Dairy and Fermented Food Products to Vitamin K Requirements.” Adv Nutr. 2013 Jul; 4(4): 463–473.

Wollowski I, et al. “Protective role of probiotics and prebiotics in colon cancer.” Am J Clin Nutr. 2001 Feb;73(2 Suppl):451S-455S.

1910 and Cookability join forces to teach future generations the art of preserving and pickling!

 Screen Shot 2015-08-11 at 2.21.01 pm

The 1910 Bottling Company logo-colour

Tuesday 22nd Sept – Pickles & Burgers – Pickling Class.

Cookability® has just added preserving and pickling to its classes this coming school holiday  – With Steve Hogwood, kids will learn the art of how to pickle and make the most out of boring old veggies, turning them into something that not only looks beautiful but tastes incredible all ready for home.  Then with the Cookability team they’ll  Build a Burger just how you like it! Perhaps top it off with your own made pickled cucumber, or gherkin or beetroot or….. And of course you have to make fries to have with all those delicious things.  A really exciting day for the kids

Bookings essential through Cookability®  – Class runs from 9:30am – 3:30pm 

Tuesday 29th Sept – JAM Making Class.

Strictly over 8’s… Here we enter the science realm as we make our own proper jam from scratch.  Steve Hogwood will show how to prepare your fruit to perfection, add some seriously good sugar and make sure you guard your thermometer well until your jam sets. Then package your jam beautifully as a gift to take home. Once again with the Cookability team learn how to make a lattice jam tart out of your own pastry and finish the day baking a fabulous loaf of bread to enjoy with your jam in the morning!

Bookings essential through Cookability®  – Class runs from 9:30am – 3:30pm

Contacts for Cookability  – 

Telephone – 02 4861 6122 – Mobile – 0412  060  339