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Tannum Sands Extravaganza ~ 3 Cheese Making & Fermenting Workshops ~ 2 Days

Permaculture realfood
Event organized by Permaculture realfood

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SATURDAY 2nd June in Tannum Sands

10.00 am - 3.30 pm All Day Hard Easy Cheesy Making Workshop

SUNDAY 3rd June in Tannum Sands

9.30 am - 12.30 pm Brie & Sourdough Dough Making Workshop
1.30 pm - 4.30 pm Water Kefir & Wild Fermentation of Fruits, Veg & Drinks Workshop

Click Green Tickets Button to Right & Book for Either Day or Select Multiple Workshops & Save.

Sat 2nd 10.00 am - 3.30 pm All Day Hard Easy Cheesy Making Workshop:

You'll learn how to make Hard Cheeses, those that need rennet added, like Cheddar, Butter Kase, easy Camembert, Feta and Neufchatel plus a Scandanavian whey cheese, using equipment you'll already have in your kitchen at home. Morning and afternoon tea are included so we can taste all those yummy cheeses. E-book handouts are available online with your booking. I will also have cheese cultures available for sale at the end of the class along with my cheese making video and books.

Sun 3rd 9.30am - 12.30pm Brie & Sourdough Dough Making Workshop

Learn how to make your own delicious brie cheese from cow’s milk as well as easy to make delicious sourdough bread. Both of these fermented foods are made on the spot with samples for taste testing for all attendees. Hands on participation from the class volunteers will show how to make brie cheese, and sourdough bread from scratch. Includes: E-Handouts with recipes, sourdough starter, bread dough to bake at home or bake on the day and taste testing.

Sun 3rd 1.30pm - 4.30pm Water Kefir & Wild Fermentation of Fruits, Veg & Drinks Workshop

Wild or Lactic fermentation is a natural fermentation method that creates zillions of lactic bacteria that are a wonderful source of pro biotics for your inner health. Learn how make these easy ferments for yourself using water kefir and see how versatile and varied these can be. Ferments such as sauerkraut, kimchi, fermented tomato sauce, fermented fruit paste, fermented carrots with ginger, fruit chutney, cucumber pickles, fermented polenta fingers, nuca doca, as well as kombucha tea, beet kvass and ginger beer. Participants will be learning how to make these ferments through demonstration and participation. All foods and beverages will be available for taste testing with E-handouts including all the recipes.

Here's what some of our recent new cheesmakers and fermenters said about their workshops;

"The 3 workshops over the past couple of days were so well organised and run. You have such a depth of knowledge and a wonderful teaching style which made it so enjoyable and easy to understand. I feel totally inspired by what i have learnt and can't wait to start making my own ferments and dairy products. Thank you" Emily

"Just want to say how wonderful this course was. My attempts on making the food have all worked out so far. I just loved it and would recommend to anyone that cares about their food to get more fermented food into their diet." Rita

"Went to the whole day sourdough, brie, feta etc workshop at Cooroy last weekend and highly recommend this. Elizabeth is so knowledgement plus really easy to follow and makes the task at hand so much less daunting. Had a really inspiring day." Connie

Please note that their are no refunds once paid. Should you be unable to attend once booked,as long as you can give us 48 hours notice that you are unable to attend, you may use your ticket at any future workshops.


CWA Hall