Come along and watch, learn and participate as Elisabeth Fekonia prepares and cooks a fully fermented pizza. The pizza will be made by volunteers from the group to make a sourdough pizza base, fermented toppings and of course the Mozzarella cheese! Taste testing of the baked pizzas will be available at the end of the session.
A limited number of take-home recipe sheets, showing recipes for the fermented dough, tomato paste, bean pate, mozzarella and any other ingredients added at the time, will be available for sale on the day for an additional cost of $5 [cash please], or can be purchased and downloaded from the Yandina Community Gardens website for the same price of $5, after the workshop.
About the Presenter:
It all began 26 years ago when Elisabeth and her late husband Frank decided to become food self sufficient from their 6 acre farm at Black Mountain. After a steady diet of pumpkins and chokos, Elisabeth knew there needed to be more diversity in their diet if they were to remain healthy. Many trips to the library taught how to ferment food such as cheese, sourdough, wine, kimchi, miso and many other fermented foods. Consequently these many fermented foods were grouped into short workshops to teach others how to create their own ferments and this has resulted in a business 15 years ago. Elisabeth travels all over Queensland and beyond to teach these fermenting classes and she has just had an inspiration to make pizzas from fermented foods- with home mozzarella of course!
largely self sufficient on her 6 acre property for the past 25 years and has been travelling all over Queensland teaching cheese making and fermenting courses. There will be hands on activities from volunteers from the floor on how to make: Kefir soft drink, fermented polenta fingers, sourdough crackers, fermented bean pate, vegan cultured sour cream and more. Come along and learn about the benefits of fermented foods, tastes and how to make your own.