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Fermented Sweetie Workshop - November 26th

$110.00

Christmas and Cultured desserts – now we’re talking! Summer for us is all about holidays, celebrations, and festivities. When it comes to entertaining guests, Sweetie is our go-to ‘sweet’ ferment. With her, we can make sourdough buns, pastry scrolls, baguettes, cookie dough to be baked or simply eaten as it is, sponge cake for making trifle, sweet cinnamon scrolls, crumble cake, pancakes and waffles. Let us step you through the step by step process of caring for Sweetie and inspire you with a demonstration of practical recipe ideas for hosting with Sweetie. We will also show you how to make a skin glowing elixir with fermenting turmeric, ginger and festive mulling spices, craft festive fermented shrubs (cordials) with summer fruits and herbs, a boozy fermented fruit paste for a cheese platter or the Christmas fruit cake and finally a gutsy plum and ‘crème’ trifle to finish it off.

Cost includes: all ingredients, recipes, instructions and an afternoon tea sampling of different cultured desserts, as well as enjoying a delightful afternoon tea with us.

There are limited places available, so book soon to secure your spot!

Date: Saturday, November 26th
Time: 1:00 to 4:00 PM
Location: Gutsy Fermentery, 4/42 Clinker St, Darra QLD 4076
Workshop: Demonstration & tasting
Ticket Price: $110
Class Size: 20 People

About Your Hosts

Our Gutsy workshops are specialised, where you get to go deep and learn about specific ferments or get your hands messy and bring home a jar of your work. These workshops are limited to small class sizes and are designed to allow you experience the joy of crafting your ferments under the guidance of experienced fermenters. They are facilitated by Wei’er Higgs and Dr Sarah Lantz, authors of Forage, Ferment, Feast: Tales of Food and Family, with Recipes for Restoring Gut Health, Connection, Healing and Wholeness. Wei’er is the Director of Gutsy Fermentery and Sarah is a clinical nutritionist and Gutsy Fermenter.

 

Fermented Sweetie Workshop - November 26th

$110.00

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