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.

A hands-on class, where you'll leave with your own Lemon Meringue tart. Learn recipes and take-home tips to make your own tart at home, including sweet short-crust pastry, Lemon Curd and Italian Meringue.

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.

A hands-on class, where you'll leave with your own selection of mini tarts, including strawberry, French fruit and lemon meringue. Learn recipes and take-home tips to make your own tarts at home, including sweet short-crust pastry, Lemon Curd, Italian Meringue, diplomat cream and clear cake glaze.

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

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

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.

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.