Fermenting & Cheesemaking Workshop & Lunch, Malanda

Fermenting & Cheesemaking Workshop for Beginners

Date: Saturday 2nd May

Time: 10am - 1pm

Venue: Malanda Lodge

$160 pp (Local special! Normally $245 pp)

Build your confidence with practical fermenting & cheesemaking techniques.

Join Jo Whitton for a hands-on fermenting and cheesemaking workshop at Malanda Lodge on Saturday 11th April, 10am–1pm. Learn practical skills to help you save money, reduce food waste, and improve your health - while preserving the lovely fresh produce available in Far North Queensland. 

Travelling to attend? Enjoy 50% off your first night's accommodation at Malanda Lodge, with the option of adding a second night for free! Call Malanda Lodge on: (07) 4096 5555 to book your accommodation, let them know you're attending the workshop to receive the special rates.

Limited places available - secure yours today!

Recipe we'll be making:

• sauerkraut
• beet kvass
• fermented carrot & seaweed spirals
• water kefir
• milk kefir, kefir cream & kefir cheese
• kefir cheese pimento dip
• ricotta cheese
• ricotta cheese balls
• seed crackers
• probiotic salad with vinaigrette dressing

Afterwards we'll sit down to a light lunch together and enjoy time to chat!

Lunch Menu:

• Appetisers: ricotta cheese balls, kefir cheese pimento dip, seed crackers & fermented carrot spirals
• Main: local nitrate-free ham & smoked chicken with probiotic salad & vinaigrette dressing
• Drinks: water kefir & beet kvass tastings

This is a learn-by-doing experience: ask questions, learn new skills, discover gut-healthy recipes your family will love, and enjoy connecting with a group of like-minded people.

All dishes in this workshop are gluten free, grain free, refined sugar free and egg free. If you need dairy free or nut free options, please email us: help@quirkycooking.com.au.

*Places will fill quickly so please do not delay if you wish to attend. If you miss out this time, CLICK HERE to be added to my 'Workshops Interest' email list, or keep an eye on announcements in my Quirky Cooking newsletter.