Royal Queensland Show (Ekka) Preserve Making Class

Jam and Bread by Pinot & Dita

Image by and rights reserved by Pinot & Dita (Flickr)

I have been collecting a number of Jams, Preserves, Pickles and Chutneys recipes via Pinterest. While my balcony garden has not yielded any bumper crops, there are still plenty of cheap vegetables and fruits at the markets during their season. And the best way to stretch your dollar is to buy in bulk and use these centuries old techniques to save them for later.

Now that I’ve attended The Art of Fermentation with Sandor Katz session (organised by Milkwood Permaculture), I really wanna turn my hand to preserve making. And I’m in luck! The RNA and Executive Chef cooking school have teamed up, so you can learn the secrets to producing a blue ribbon winning preserve from Royal Queensland Show (Ekka) blue ribbon champions and competition judges.

And you don’t have to be experienced (or 60 years old) to enjoy the class. It is designed to suit a range of skill levels with tips and hints to help students test their skills against seasoned competitors. And if you really love it, you could have a go at making jams, pickles and chutneys to enter at the Show.

Class instructors will include Ekka chief preserve judges Alison Alexander (also the inaugural Queensland Food Fellow) and Julia Matusik; Australia’s leading vinegar maker Ian Henderson; and the 2013 most successful preserves competitor Geoff Beattie.

Batches of preserves will be made through the class and attendees have the chance to taste a range of winning preserves. Attendees will learn about the competition categories on offer, the most effective way to use different pieces of equipment and will take home a booklet of recipes to get them off to a great start.

So would anyone like to go with me?

What: Royal Queensland Show Preserve Making Class
When: Saturday 22 February – doors open at 8.30am for a prompt 9am start
Where: Executive Chef cooking school, 132 Merivale Street, South Brisbane
Cost: $45 per person
Contact: 07 3844 4413, bookings are essential