Fermentation Workshop
A hands-on day of living foods, sourdough and old-world kitchen wisdom — guided by Margarita McGhee, Nutritional Practitioner, and Tara King, Fermentation Expert.
What We’ll Make
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- 02
- 03
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For Lunch
Sourdough beef pot pie. I’ll show you how it’s made, then we’ll sit down and eat it together.
Your Hosts
- Nutritional Practitioner · Ancestral Traditions
- Fermentation Expert
Included
Lunch, a tasting of fermented nut butter and other ferments, and take-home kimchi, fermented BBQ sauce & oxymel.
Take home 3 jars of fermentsPlease Bring
A tea towel, a good knife, chopping board, grater, and a bowl. No colander or rolling pin needed.
Don’t have everything on the list? Just let me know when you book — we’ll sort it out so nobody misses out.
Take-Home Extras
A few things from my own kitchen, available to take home on the day at workshop prices:
- $25
- $24
- $18
- $15
These aren’t included in the $120 ticket. If you’d like anything, mention it when you book so I can be sure to bring enough — I always pack a few spares for anyone who decides on the day.
Dietary Needs
We can accommodate most dietary needs and allergies — just let us know when you book, and we’ll make sure lunch and the tastings work for you.
Book the Workshop
Saturday 31 October, 10am–2pm at School of Art, Clarencetown. $120 per person — spaces are limited, so book early.
Questions? Email ancestral_traditions@hotmail.com