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Celebrating the abundance of Raumati (Summer) by sharing kai and learning how to make the most of your veg!FERMENTING WORKSHOP: 11am - 12pm
Join Luke as he shows just how easy it is to use the microbial world as your culinary collaborator, with a guide to both lactofermentation (sauerkraut, pickles, relishes) and yeast fermentation (vinegars, probiotic sodas).
This will be tailored to total beginners, but will have a focus on adapting core recipes to suit what's in season now.
BYO small jars to take home some ferments! $5 donation towards ingredients welcomed but not essential.
PIZZA PARTY: 12pm - 2pm
The regular Dignan St crew will be firing up the pizza oven to eat a few slices and catch up over kai (not to mention put the glut of zucchini, tomatoes and basil to use!).
BYO topping offering & bevvies - GF bases and vegan cheese provided.
Hosted at Dignan Street Community Garden, an organic, regenerative, growing and learning māra kai located within the grounds of the Point Chevalier Bowling Club (25 Dignan Street).
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Event Venue & Nearby Stays
25 Dignan Street, Auckland, New Zealand 1025, New Zealand
