What’s it all about?
No need to buy those expensive jars of preserved lemons; they are quick and easy to make at home. You will learn three ways to preserve lemons, from the well known Moroccan to the Russian and Indian methods.
What will we cover?
Preserved lemons usually conjure images of exotic spices, lamb and tagines but there are more ways to prepare and serve them. They are delicious with North African food but can also be slivered into salsa and gremolata, served as an Indian condiment or as a garnish for ice cream.
In this hands-on workshop we will cover three ways to preserve lemons starting with the traditional Moroccan version followed by a Russian method and a sweet and sour Indian pickle. Together we’ll explore the history of lemons and their use in worldwide cuisine. You will get to take home a jar of preserved lemons, recipes and tips for using them in your cooking.
Who will be teaching?
Anne Thoday is an artist, story collector, passionate gardener, cook and food preserver. Her art practice is concerned with food and cultural memory and how taste and smell can stimulate memory and story telling. In 2014 Anne worked with women in the City of Darebin to produce a film and exhibition of preserves in a gallery as part of the Darebin Homemade Food and Wine Festival. The exhibition received much critical acclaim and was documented on ABC 7.30. Anne continues to dig deep into the powerful connection between food and cultural memory through research and community workshops. She is also guest lecturer on this topic in the Graduate Certificate of Community Engaged Arts practice at the VCA.