Community focused workshops, where we preserve, serve, learn and enjoy
Call us to arrange a community preserving workshop, meet like minded people and try some new and old flavours. We hold workshops across urban and regional South Australia and travel to Victoria and New South Wales.
Sharing lost and found skills in the art of food preservation
As the seasons change, so does the produce. Before the fruits fall to the ground or vegetables rot on the stem, why not explore options to preserve so they can be enjoyed for months and years to come.
Loneliness is an issue in all communities, and these workshops are a fun and engaging way for people to meet others in their town or suburb. The participants enjoy the opportunity to learn and share ideas and catch up on local news and events.
Shop
Sauerkraut tamper
$45 AUD, incl GST and postage in Australia
Our tamper is turned from food grade Spotted Gum (Corymbia maculata), sealed with Tung Oil (vegan) and lovingly made here in Adelaide, South Australia.
Dimensions: 40mm Base, 250 mm Length, 30 mm Top (tapered in the middle)
To purchase, send a message through the contact link below or through our instagram, we will send details for payment. In Australia we accept bank deposit and credit card payments.
For international orders, we accept credit card payments. We can also arrange a quote for postage and any additional taxes in your region prior to you confirming your order.
PS. We will get a proper online shop up and running once we have a more products to sell.
What we can make in community workshops
Tomatoes
Tomato canning and pasata
Citrus
Lemons, limes and oranges
Stone fruit and pomes
Canning fruit, dehydrating or making scrummy pastes to have with a cracker and cheese
Cabbage and wombok
Crunchy Sauerkraut and spicy Kimchi
Chillies
Chillies can be pickled, cooked to make a Sweet chilli sauce or jam, and blended with spices to make a flavoursome harissa.
Jam
Prune plum jam, freshly made and very sticky, with jam dripped all over the place
Miriam Yip
Hello there, I'm Miriam Yip. Here I am pondering this work by Renoir. I suspect those in this painting ate a bit of preserved and fermented food in their time. They would have eaten canned and dried fruits from Provence, they would have travelled over the border to Germany and sampled some Sauerkraut, they might have enjoyed quince paste on a baguette with some gorgonzola cheese and their great great grandchildren now enjoy harissa chickpeas and sweet chilli sauce or jam with their spring rolls. They would have picked fruit in the summer to make jam, brined olives in the winter and sampled other preserves from the orient, such as lemons and limes.
I've been running workshops in a voluntary capacity over the last few years and I'm now breaking out inviting community organisations and councils to hold preserving events. These events teach us all different techniques for food preservations and we present season specific workshops, so everyone can learn at the right time, what to do with their glut of lemons, peaches, chillies and olives, or whatever is abundant at the time of the course.
We also have great time. We spill, we boil, we pound and we stuff. We slice and we dice and we soak and we squeeze, all in a three hour window and best of all we get to sample what we've made and try new foods and share recipes.
If you have questions or would like to discuss a workshop, please email me info@preserveandserve.com.au
Host a workshop
Why not host a workshop for stone fruit, pomes (pears quinces etc), tomatoes, chillis, cabbages and womboks, citrus, jams and sauces and many more.
As long as there is access to power, handwashing, and public amenities, a workshop can be hosted. In fact, most community spaces, such as halls, community centres, sporting club rooms, libraries, or community kitchens, can be suitable for a workshop.
We also offer private workshops, ideal for a friend group catchup, work team building/connection or any group of that's interested.
Email info@preserveandserve.com.au or use the contact link below.
Testimonials
"Spent a wonderful day at the Red Cliffs Community Resource Centre with the amazing Miriam Yip, learning the art of preserving with a lovely bunch of people.
We chopped, stirred, and packed our way to jars full of goodnes. Tangy kimchi, crunchy sauerkraut, and zesty preserved lemons. The smells, the flavours, the laughs… perfection. Hmmm… what should I make next? "
RM