Slow Food Saddleback News

Preserve and Pickle Workshop

Good food, Good fun

Long term Slow Food members were pleased to welcome several of our newer members to the Preserve and Pickle Workshop held in Kiama’s Uniting Church Hall on Saturday 22 April.

It is the first time we have used this venue and it certainly ticked all the boxes in terms of cost, size, facilities, location and access to nearby parking. Thanks to Rev. Kath for being so accommodating.

Thanks also to Monica Armstrong from Culinarius Catering who was most generous in donating her time and sample produce as well as her expertise to run the workshop. From her prepared notes the Committee had selected Country Garden Chutney, Spiced Vegetable Pickles and Barbecue Sauce recipes for the workshop. The group divided into three and, at the conclusion of the day, everyone was able to take home a jar of each, lots of recipes to try and some new skills.

After the workshop we shared a delicious Ploughman’s lunch featuring some of Monica’s pickles and dried fruits, sourdough bread, ham and cheeses. Lots of opportunity to get to know each other better.

Thanks to Shoalhaven Flavours in Berry for a generous donation of Tilba cheeses. The Queen Street shop is definitely worth a visit if you love fine food and the Slow Food philosophy.

We also enjoyed a variety of delicious sourdough breads donated by a local breadmaker. There was much discussion about which variety was the best. Lots to look forward to.

Our district continues to attract new artisan businesses that are working to give us access to more good, clean and fair food and Slow Food Saddleback is pleased to introduce and support these businesses.

Recipes used for the yummy cakes served can be found at

Slow Food Saddleback invites you to a preserve and pickle workshop, led by Monika Armstrong from Culinarius Catering.  Monika has been cooking and producing wonderful food events for many years.  She has owned cooking schools and been a TAFE teacher – the perfect person to lead us on a pickling adventure.

We will learn new ideas and hints to transfer to your favourite produce.

Recipes will be supplied to take home and we will end the workshop with a Ploughman’s lunch featuring local products and delicious bread made locally by a master sourdough maker, who will hopefully visit us and tell us of his new venture.

When:  Saturday, 22 April at 11am to 2pm

Where:  Uniting Church, Bong Bong Street, Kiama

Cost:  Slow Food Members – $50, non Slow Food Members – $60

To book:

Numbers will need to be limited to ensure that we can all participate in the preparation of the pickles, so book early.

Please bring 3 cleaned jars (not too big!) and we can do last minute sterilisation on site, and bring an apron!