Sourdough & Ferments

Morning class, 10 – 12 pm: Art of Sourdough – An in-depth dive into making a free-form sourdough loaf (boule or batard shape), including delicious ingredient additions and variations.
Afternoon class, 2 – 4 pm: Sourdough & Ferments - Focuses on my everyday sourdough bread for toast and sandwiches, plus my non-negotiable homemade ferments – sauerkraut and yoghurt.

Bookings open in early July. Follow the link to register interest. More details below.

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Join Nicola for info-packed cooking workshops combining the ‘best of’ her popular workshops around New Zealand. Sourdough bread and everyday ferments, such as sauerkraut and homemade yoghurt, are something Nicola prepares regularly for her family. Mastering the art of making these foods at home not only saves money but also creates a gentle rhythm of food preparation to nourish our bodies.

The workshops are much more than just a cooking class, it is a culmination of 20 years of studying, writing and teaching others about cooking and eating well. Nicola interweaves her knowledge of nutrition (dip. natural nutrition) and shares cooking tips from her experience as a chef.

These are demonstration-style workshops with plenty of interaction and time for questions during the class.
+ Delicious food samples on the day & recipe folder to take home