Working with you in your kitchen, demonstrating techniques that will make your dishes and your menu stand out from the rest.  And it’s fun!

 

INTRODUCTION TO FERMENTATION FOR PROFESSIONALS

Kimchi, sauerkraut, kombucha, vinegars, yoghurt, kefir and more…  Control points, HACCP and everything you need to get started.

 

MASTERCLASS PICKLES JAMS + FERMENTATION

Aimed at the enthusiastic home cooks, we share tips and tricks from the ‘Instock Cooking’ book, explain and show you how to make your own recipes from food that may have been otherwise wasted.

 

ADVANCED FERMENTATION IN THE PROFESSIONAL KITCHEN

Miso, soy sauce, fish sauce, moulds, cultures, enzymes and fermenting meats and more…  Start your own long term fermentation plan.

 

CREATIVITY: DESIGNING A SUSTAINABLE MENU

Thinking about where your food comes from, telling a story, planning your menu to use as much as possible of your product to get as much mileage as possible.  Kitchen mathematics, yields, costs and percentages.  Where to start with your own dish?  Balance in flavour, colour, texture and nutrition.