Autumn Harvest Workshop: Figs, Dill Pickles & Peach Tart
Celebrate the abundance of the harvest season in this hands-on weekend workshop where you’ll learn to preserve and create with fresh, seasonal ingredients.
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Sat 14 Mar
- $130.00 incl. GST
Sessions
Saturday workshop
Sat 14 Mar 10:00 - Sat 14 Mar 16:00At Selwyn College, Auckland.Please note there is NO refund or transfer if you cancel less than 5 working days in advance of a class starting. Our refund policy can be read in full here.
Description
Course Outline
With over 30 years of experience as a chef, pastry specialist, recipe developer, food writer and stylist, Tracey brings a rich and diverse culinary background to her teaching. She trained at the Pan Pacific Hotel and AUT before working in pâtisserie, Japanese cuisine, boutique hotels in Switzerland, and hospitality roles across Europe, Australia, and the UK. Returning to New Zealand, she ran her own catering business ‘The Galley designer food co’, providing food for two Americas Cup campaigns on private yachts, styled food for major brands, and wrote recipes for leading magazines including Taste, Healthy Food Guide, Nadia, New Zealand Life & Leisure and Good. Passionate about sharing practical skills and creative confidence, she is an engaging, knowledgeable tutor who loves inspiring home cooks. Tracey enjoys sharing her knowledge, expertise and passion for food. She works as a culinary tutor at PBRS in the city teaching international students how to become chefs.
Guided by an experienced tutor, you’ll explore the flavours of heritage figs, transform them into a delicious fruit paste, craft crisp dill pickles, and bake a fresh peach tart with a rich frangipane filling.
Throughout the course, you’ll discover simple preserving techniques, learn how to balance natural sweetness with spices and complementary fruits, and gain the skills to make small-batch preserves, pickles, and tarts from scratch. By the end of the workshop, you’ll take home jars of your own creations and a freshly baked tart, along with the knowledge and confidence to continue preserving and baking at home.
Who should attend
Perfect for food enthusiasts, home cooks, and anyone who loves seasonal, sustainable, and handmade foods.
About your tutor
With over 30 years of experience as a chef, pastry specialist, recipe developer, food writer and stylist, Tracey brings a rich and diverse culinary background to her teaching. She trained at the Pan Pacific Hotel and AUT before working in pâtisserie, Japanese cuisine, boutique hotels in Switzerland, and hospitality roles across Europe, Australia, and the UK. Returning to New Zealand, she ran her own catering business ‘The Galley designer food co’, providing food for two Americas Cup campaigns on private yachts, styled food for major brands, and wrote recipes for leading magazines including Taste, Healthy Food Guide, Nadia, New Zealand Life & Leisure and Good. Passionate about sharing practical skills and creative confidence, she is an engaging, knowledgeable tutor who loves inspiring home cooks. Tracey enjoys sharing her knowledge, expertise and passion for food. She works as a culinary tutor at PBRS in the city teaching international students how to become chefs.
