Workshops » Workshop Calendar
Workshop Calendar
UPCOMING Workshops:
Saturday 11 February, 2012 |
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Venue: Selwyn College, Auckland Time: 8:30 am - 3:30 pm |
Feta, Gouda Ricotta Cost: NZD $195.00 |
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Sunday 12 February, 2012 |
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Venue: Selwyn College, Auckland Time: 8:30 am - 3:30 pm |
Camembert, Mozzarella, Ricotta Cost: NZD $195.00 |
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Saturday 18 February, 2012 |
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Venue: Katikati College, Katikati Time: 8:30 am - 3:30 pm |
Feta, Camembert, Ricotta Cost: NZD $195.00 |
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Saturday 10 March, 2012 |
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Venue: Katikati College, Katikati Time: 8:30 am - 3:30 pm |
Mozzarella, Gouda, Ricotta Cost: NZD $195.00 |
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Saturday 17 March, 2012 |
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Venue: Whitianga Time: 8:30 am - 3:30 pm |
Feta, Mozzarella, Ricotta Cost: NZD $195.00 |
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Saturday 24 March, 2012 |
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Venue: Jean's Farm, Waihi Time: 8:30 am - 3:30 pm |
Camembert, Gouda, Ricotta Cost: NZD $195.00 |
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Sunday 11 November, 2012 |
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Venue: Jean's Farm, Waihi Time: 8:30 am to 3:30 pm |
(Details of this workshop to be confirmed) Cost: NZD $195.00 |
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PAST Workshops:
2011
Sunday 30 October, 2011
Selwyn College, Auckland
Mozzarella, Feta, Ricotta
Saturday 29 October, 2011
Selwyn College, Auckland
Camembert, Gouda, Ricotta
Sunday 18 September, 2011
Selwyn College, Auckland
Camembert, Gouda, Ricotta
Saturday 17 September, 2011
Selwyn College, Auckland
Haloumi, Feta, Ricotta
Saturday 3 September, 2011
Katikati College, Katikati
Camembert, Gouda, Ricotta
Sunday 28 August, 2011
Selwyn College, Auckland
Feta, Gouda, Ricotta
Saturday 27 August, 2011
Selwyn College, Auckland
Camembert, Mozzarella, Ricotta
Saturday 20 August, 2011
Katikati College, Katikati
Feta, Mozzarella, Ricotta
Saturday 26 March, 2011
Katikati College, Katikati
Camembert, Mozzarella, Ricotta
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Lifestyle Block
NZ Lifestyle Block Magazine features practical how-to information on everything you need to know about running a small farm.
You'll love our workshops!
"Thanks for a great day yesterday. I let my (almost) mozzarella sit in the fridge overnight before warming it back to temperature in a warm water bath this afternoon. It went into the hot water and you can see what happened when it came out in the picture attached. I promptly sliced some up and grilled it on some toast with garlic olive oil and herbs for lunch - fantastic.
I also whipped up another batch of ricotta for some spinach and ricotta ravioli tonight! ...
Thanks again for such a fun and useful course - I feel like I have the beginnings of another great passion." J.H.
