Garden-to-Table Foodie Experience


Garden-to-Table Foodie Experience  Long Weekend June 10-12, 2017

Join our mother-daughter, permaculture ‘cook and the chef’ team for this special three day hands-on learning and food experience over the June long weekend — harvesting, processing, preserving, fermenting, cooking and eating amazing food, garden to table.

Discover delicious dishes to make with unusual vegetables like cassava and taro, Jerusalem artichokes and yakon. Make a diverse range of preserves including jams, jellies, chutneys, pickles cordials and bottling. Learn the art of fermenting vegetables, making traditional sauerkraut and kimchi. We’ll be cooking up some great ethic and contemporary meals and taste-testing home-made and local Nimbin delicacies. Learn to make Thai and Indonesian curry pastes from scratch with fresh ingredients. We’ll also cover some basic food science and traditions for preserving the harvest plus ideas for using local bushfoods in the kitchen.

Recipes and catering will include gluten free, vegan, vegetarian and ethical omnivore dishes.

When: Starts 10am Sat June 10, finish 3.30pm Sun June 12

Cost: $435 (register before May 3 for early bird price $385) covers workshop tuition, notes, recipes, all meals including breakfast on Sat and Sun, plus free camping on site. Please enquire re other accommodation options on-site and in Nimbin.

Workshop numbers are limited. Book now.

Product Description

This mouthwatering workshop will be facilitated by our permaculture cook and chef team, Robyn Francis and Melian Fertl, who share a lifelong passion for gardening and good food.

Robyn-Francis-basket-wrThe Cook: Robyn Francis, internationally renowned permaculture teacher, author and presenter, has been exploring regional cuisines and food cultures around the world for over four decades, loves to cook, garden and preserve the harvest.

Melian Fertl, permaculture artisan chef, Abundance Cafe

Melian Fertl, permaculture artisan chef, Abundance Cafe

The Chef: Melian Fertl is a qualified chef and permaculturist, with experience in some of Melbourne’s top restaurants. She returned to Djanbung in 2013 to manage the vegetable gardens at Djanbung and establish her food enterprise, Abundance Café. Melian is passionate about local food, slow cooking, ferments, eating seasonally and healthy fine foods.

Djanbung Gardens is a piece of permaculture paradise nestled in the Nimbin valley, just 700m from Nimbin’s main street. The gardens support diverse crops of vegetables, herbs, spices and fruits in an integrated permaculture system. Permaculture College Australia operates the educational programs in the earthbrick training centre and living outdoor classroom. The workshop will have an el fresco veranda kitchen set up for the weekend plus use of the Abundance Cafe commercial kitchen. Weather-permitting, we will fire up the cob oven and make use of the solar oven.


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