Seasonal Classes celebrate the seasons with a look at what’s being planted and harvested from the garden, how to use it in the kitchen, and ways to preserve the harvest for later.
Autumn takes in some unusual fruits, and perennial root vegetables such as Jerusalem Artichoke and Yacon.
The Winter Class showcases the beautiful ‘Winter Capsicum’ – Perennial Bell Pepper, and ‘Winter Zucchini’ – the humble Choko.
In the Spring Class we forage for some perennial vegetables and herbs, invaluable at this time of year when there is little in the garden to eat.
The Summer Class presents the opportunity to preserve the bounty of tomatoes, apples and olives.
Refreshments are derived from seasonal fruits, vegetables, herbs and flowers.