Lemoncello, Chinotto & Kombucha Workshop
Drinking Lemoncello on ice can transport you to the glorious afternoon sun in an Italian piazza – even if you haven’t been!
Many Italian families make their own – and now you can too with our lemoncello workshop. We will also explore some other seasonal artisanal infusions – just like they do in Europe.
Join us at Ashton Park for a day of fermenting and infusing.
Lemoncello & Chinotto:
Now is the time to take advantage of the wonderful winter citrus currently available and learn
- how to make your own gloriously fragrant limoncello (one of Italy’s most popular liqueurs) and
- chinotto (the uniquely refreshing fizzy Italian soft drink that many people are surprised to know is actually citrus!)
Peta has just raided her family’s Tasmanian lemon trees and laid down the first stage of this winter’s batch of Lemoncello. She’ll take you though how that is done and then you will be able to get some hands on experience processing it to the final stage.
We’ll also add beautiful botanicals and herbs you forage from the Ashton Park kitchen garden.
Learn the technique to make successful Kombucha. And of course learn how great Komucha should taste.
You’ll find out what not to do which of course is as important as what to do – to ensure your Kombucha scoby works every time. And if you have any questions – Gillian is guaranteed to have the answer.
Saturday October 13 10am – 12noon: Kombucha
11am morning tea provided to help you stay focused :)
12noon – 3pm: Lemoncello and Chinotto
$80 pp, or $140 /couple