Cook raspberry jam, along with strawberry jam, plum jam, zucchini relish and preserve plums in the Fowler’s Vacola.

Make your own batch of Macarons from scratch - They are not as hard as you think!

Cook strawberry jam, along with raspberry jam, plum jam, zucchini relish and preserve zucchini pineapple in the Fowler’s Vacola.

Explore the Jacican kitchen garden and share a 5-course meal. Highlighting everything Gippsland has to offer in this garden-to-plate foodies experience!

A one-off Walk Amongst the Weeds that will be serving no meat (but still dairy, and freshly picked fruit and vegetables from the Jacican kitchen garden). Explore the Jacican kitchen garden and share a 5-course meal. Highlighting everything Gippsland has to offer in this garden-to-plate foodies experience!

Cook zucchini, pineapple, garden chutney, three-colour zucchini pickles, bread and butter zucchini pickles, and curried zucchini relish. The only class for the year, that is all about zucchini!

Preserves summer stone fruit - peaches, apricots, plums. Cook peach chutney, plum hot sauce, apricots is the vacola, peach jam, sweet sauce and plum jam.

Preserve tomatoes by making chutney, tomato sauce, bottling tomatoes using the Fowler’s vacola method, cook tomato relish with red and green tomatoes and sweet chilli sauce.

Explore the Jacican kitchen garden and share a 5-course meal. Highlighting everything Gippsland has to offer in this garden-to-plate foodies experience!

Preserve tomatoes by making chutney, tomato sauce, bottling tomatoes using the Fowler’s vacola method, cook tomato relish with red and green tomatoes and sweet chilli sauce.

Using produce from the freezer, cook three long-cooked preserves - marmalade, sauce, and paste - and three short-cooked preserves - jam and relish. Additionally, can something using the Fowlers Vacola method.

Cook marmalade - lemon, mandarin, grapefruit - cordial, jelly, lemon curd, powdered peel and vacola whole citrus segments. In this preserving class, guests will pick and cook seasonal citrus fruit, including lemons, limes, mandarins, and Buddha’s hands.

Cook marmalade - lemon, mandarin, grapefruit - cordial, jelly, lemon curd, powdered peel and vacola whole citrus segments. In this preserving class, guests will pick and cook seasonal citrus fruit, including lemons, limes, mandarins, and Buddha’s hands.