LET'S MAKE GARUM VOL.1

Join us to make Garum (we are following the recipes on ‘The Noma Guide to Fermentation’) , using Barley Koji that is made in Melbourne!

With the excitement of doing this for the first time as a public event, the day is to demonstrate the making of “Roasted Chicken Wing Garum“ and “Squid Garum“ in The Noma Guide to Fermentation, also the straining process of “Beef Garum“ and “Blue Grenadiar Garum“ that we had already made, of course including the tasting of them!

I will give a bit of talk about Koji but we basically will just follow the instruction in the book, and have some fun discussion as to what we can do with the local ingredients here in Melbourne! Fresh Barley Koji will be available to purchase so that you can do your own.

Date : 22nd February Saturday

Time : 1PM〜

Duration: 1.5 hrs

Place: 33 Beachley street, Braybrook, VIC, Australia