Venue: Roleystone Family Centre (19 Wygonda Road, Roleystone, Western Australia)
Bookings: Meat Curing Course – Bacon, Ham & Pancetta 
or email
Course Content:  
What is charcuterie?
Tools and equipment
Hygiene and food safety
Techniques and tips
Dry and wet curing
Smoking (hot and cold) and cooking
Recipes included in course notes

TERM 1, 2018
Food Preserving Course: In a Pickle, In a Jam
Saturday 17th March - 2.00pm to 4.00pm
Want to preserve the harvest? Join us at Roleystone Family Centre with Food Preserving lecturer Megan Radaich, who will demonstrate how to make fresh fruit jams and crisp vegetable pickles. Learn how to bottle traditional and reduced-sugar preserves efficiently and safely, ask questions and gather tips to master home food preservation.
More information coming soon ...
Food Preserving Course: Great for Your Gut Fermented Food & Drinks
Saturday 24th March - 2.00pm to 4.00pm
From yoghurt to sauerkraut, kefir to kimchi, explore the variety and history of gut friendly food! Learn how to ferment, culture, care for and create fermented vegetables and probiotic drinks at home. Ingredients and techniques will be discussed in detail and demonstrations will show you how! This course is a great introduction to fermentation and is suitable for beginners.
More information coming soon ...
TERM 2, 2018
Chocolicious:  Raw, Classic & Tempered Treats
More information coming soon ...

Get Cultured:  Yoghurt-Making (Dairy & Dairy-Free)
Explore the world of dairy and dairy-free yoghurt-making at home! This course will focus on mainly coconut yoghurt but will also include recipes and discussion on Natural & Greek-Style Dairy Yoghurts, Almond Yoghurt, Cashew Yoghurt, Coconut Yoghurt, Hazelnut Yoghurt, Macadamia Yoghurt, Pecan Yoghurt, Pistachio Yoghurt, Rice Milk Yoghurt & Soy Yoghurt (plus recipes for Nut & Seed Milks). This course will look at reducing food waste by discussing how to use all of the coconut, including the shell to make bowls for serving your homemade yoghurt! 
More information coming soon ...

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