Join an immersive, hands-on experience in sustainable cooking at our zero-waste kitchen, nestled in the heart of the iconic Queen Victoria Market at the Purpose Precinct - powered by social enterprise STREAT. Led by Innovation Chef Tobie Puttock, you'll be inspired with practical skills that turn food that's on the way out into long-lasting, delicious creations

In this workshop, you'll learn how to transform different vegetables into tasty pickled treats. It's the ideal way to reduce food waste while creating shelf-stable products you can enjoy for months. Transform the seasonal produce abundance of the cooler season into pickles to your personal taste.

What you can expect:
- Gain a fresh perspective on leftovers and the circular food system
- Master the art of pickling (that you can do at home when the class is over)
- Take home your own jars of pickles

Spaces are limited, so be sure to book early to secure your spot.