The Summer Pantry
Preserve the season. Stock the pantry. Taste summer for longer.
Saturday 21 November 2026 | 9:00 am–1:00 pm
The Studio – St Marys | Cancer Wellness Support Op Shop
Summer brings abundance — gardens are producing, markets are overflowing and seasonal produce is at its best. But when everything seems to ripen at once, knowing how to preserve that abundance is a skill worth having.
The Summer Pantry is a four-hour, hands-on workshop exploring four different ways to capture the flavours of summer and turn fresh produce into useful, delicious staples for your kitchen.
Together, we’ll ferment, pickle, infuse and preserve our way through the morning, exploring how each method works, when to use it and how you can adapt these skills to whatever is growing in your garden, available at the markets or simply needs using up in your fridge.
We’ll explore the differences between fermentation, vinegar pickling, infusion and traditional preserving, giving you a broader toolkit for making the most of seasonal food and reducing waste at home.
You’ll also learn about the principles of safe preserving and water-bath canning, including the important differences between refrigerated, fermented and shelf-stable foods. We’ll talk about acidity, suitable jars and lids, storage and why some preserves can safely live in the pantry while others need to remain refrigerated.
This isn’t about filling cupboards with complicated equipment or learning recipes you’ll never make again. It’s about understanding a handful of practical preserving techniques that you can use season after season.
And, as always, this is a hands-on workshop. You’ll be making everything yourself, so you leave not only with jars of summer goodness, but with the confidence to recreate and experiment with these techniques at home.
Make & Take Home
Fermented Summer Salsa – 500 mL
A fresh, colourful salsa preserved through fermentation, while learning how this method differs from vinegar-based preserving.
Summer Garden Pickles – 500 mL
Seasonal vegetables transformed into a bright, flavour-packed vinegar pickle.
Summer Herb-Infused Vinegar – 250 mL
Create your own seasonal herb vinegar and discover simple ways to use infused vinegars in dressings, marinades, sauces and everyday cooking.
Savoury Tomato Jam or Relish – 250–300 mL
Turn ripe summer tomatoes into a rich, savoury preserve while exploring the principles behind traditional preserving and water-bath canning.
Everything You Need Is Included
All ingredients, jars and bottles, equipment, recipes and workshop materials are supplied.
You’ll leave with four different summer preserves you’ve made yourself, recipes and practical information to refer back to at home, and a better understanding of which preserving method to choose for different foods.
No previous preserving experience is needed — just come ready to roll up your sleeves and get hands-on.
Tickets
Early Bird – $119
Available until Sunday 1 November 2026
Standard General Admission – $129
Book early and save $10 on your place. After Sunday 1 November, Standard General Admission pricing applies.
Or Book the Complete Series – $329
The Summer Pantry is the second workshop in our three-part seasonal workshop series at The Studio – St Marys.
Book all three workshops together for a season of practical kitchen skills, hands-on learning, real food and plenty to take home.
Ferment & Pickle — 17 Oct
The Summer Pantry — 21 Nov
Make One, Gift One — 12 Dec
Individual Standard Ticket Value – $377
Complete Three-Workshop Series – $329
Save $48 when you book the complete series.
All ingredients, jars, equipment, recipes and workshop materials are included for each workshop.
Places are limited to keep the workshop relaxed, practical and genuinely hands-on.
Less Stuff. More Skills.
Simple skills. Real food.
