Shrub & Chutney Workshop

Come and learn about how to make shrub & chutneys with seasonal fruit and vegetables with Araluen Hagen from 14K Brewery.

This is a very exciting workshop, collaborating with Slow Food Snail of Approval Recipients 14K Brewery to envisage our GOOD CLEAN FAIR philosophy.

The workshop will be a hands-on experience where you can make your own shrub and chutney.

You will bring home three shrubs, two chutneys and if time allows 1 salsa and mustard. Slow food will provide all ingredients and bottles, labels and recipes.

The products would make great Christmas gifts.

How the day is structured

Arrive at 9.00am – Bindoon Hall, Great Northern Highway, Bindoon Registration and welcome biscuits, tea and coffee

9.30am – Introduction to shrub and chutney, tastings

9.45am – Starting with the hands-on activity

12.15pm – General discussion

You will be supplied with full notes!

What to bring

Please bring a chopping board and a sharp knife.

Post workshop: ideas for lunch and visits in the area

Visit Bindoons Snail of Approval Recipients for fresh and in-season vegetables & asparagus:

Locavore Store (29 Binda Place, Bindoon – across Bindoon Hall)

‘Asparavan’ at Wootra Asparagus Farm (address is 164 Wells Glover Rd, Bindoon).

or

Visit Bindoon Bakehaus for a lovely lunch or take a short 20min drive to Gingins lovely Cu@Park overlooking Granvile Park.

Check out the observation hive, get coffee & the famous honey ice cream at our Snail of Approval Recipient West Cost Honey (address is 172 Gingin Brook Road, Gingin).

Tickets are available for the first 20 participants. Be quick to avoid disappointment.

What is shurb?

Shurb originated in England, arose from the medicinal cordials of the 15th century. The American version of the shrub has its origins in 17th century where vinegar was used as an alternative to citrus juices in the preservation of berries and other fruits for the off-season.