Here’s a class to get into touch with your inner nonna and nanna and master the techniques to preserve the harvest. Matthew Evans, owner of Fat Pig, and the farm’s resident preserver Michelle Crawford are your hosts.

April is the season for tomatoes. We’ll start with a mini pasatta day, out in the courtyard we’ll get the tomatoes squished, pureed, packed into bottles and into a hot bath. We’ll cook a snack of pizza in the wood oven smeared with our freshly made sauce before heading out to the garden for a tour and to pick some produce. 

Back in the kitchen, we’ll talk about different techniques to preserve different fruit and vegetables and cover all the important background information such as sterilisation.  You’ll go home with some of the garden goodness, trapped in jars ready to open come winter. 

The class, as always, ends with a leisurely and hearty farmhouse lunch based on the things we’ve harvested, cooked and preserved, matched with boutique Tassie tipples.