Upcoming Courses

Dates to be set

Preserving for Beginners: Strawberry Jam, Lemon Squash, Beetroot and Balsamic Chutney and Fruit in Syrup.

Preserving for Enthusiasts: Apple and Champagne Paste, Worcestershire Sauce, Caramelised Fig and Red Wine Vinegar, Ginger Squash and Dark Chocolate Coated Oranges.

Preserving Classics: Tomato Sauce, Tomato Chutney, Roast Capsicum and Chilli Jam, Zucchini Pickles and Caramelised Balsamic Onion Jam.

Condiments from Scratch: Aioli (Ranch & Tartare), Salad Dressing x 2, Homemade Mustard and Salted Caramel Sauce.

Delicious Dairy Basics: Labne, Homemade Ricotta, Youghurt, Cultured Butter, Clotted Cream and Ice Cream from scratch.

Sourdough Basics: Sourdough loaf, Naan, Bagels, Pizza and Dinner Rolls, all from the 1 recipe.

Pastry and Baking Techniques: We make Shortcrust (little pies) Sweet Shortbread Pastry (Apple Pie), Scones, Rough Puff Pastry (Sweet and Savoury Tarts).

Woodfired Pizza: We make Pizza dough 2 ways. We learn about firing an oven and understanding heat. We make 4 Pizzas as well as the sauces for the bases. Tomato base pizza sauce, Caramelised Balsamic Onion Base, A Pesto Base and Salted Caramel for Raspberry & White Chocolate Dessert Pizza.

From Garden To Table: Enjoy the full Potager experience. Harvest from the garden and create stunning wholesome dishes that burst with the flavour of just picked fruit and vegetables. We make, Pesto, Tomato Bruschetta, Lamb Kofta on Rosemary Skewers, Gazpacho and Dessert French Toast with Grilled Peaches.

Propagation Techniques: Learn how to sow and collect seed, Take a hardwood and softwood cutting, Dividing plants and V grafting and T bud grafting.

Cut Flower Basics: Learn how to create Bunches of flowers and flower arrangements. From hand held posies, to Large Statement pieces. You learn how to treat different flowers. We learn tips on how to get your flowers to last longer in the vase. We make Native Bunches, Roses arrangements and small Posies.

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