Fresh Cheese Making - Workshop
Learn how to make quark, feta, and yoghurt and more from scratch.
Wednesday, 3rd August, 6pm to 8pm at the Riverside Community Centre in Lower Moutere
For this workshop session in our commercial kitchen, Verena and Tanja will do quite a bit of culinary prep in order to let you experience the versatility and tasty goodness of naturally fermented cheese made at home.
In addition to tasting the three main dairy products in question (yoghurt, quark and feta) participants will also be making (and eating!) fresh dips, quark-based deserts and the much loved European staple: the baked cheesecake.
This workshop is proudly sponsored by the Riverside Community Trust. Please contact Tanja (education@riverside.org.nz) to discuss sponsorship options if you are struggling to meet the workshop fee.
$40 per participant. Registrations are essential. Limited to 12 participants. Register here: www.riverside.org.nz...
Please note that we will be using Riverside Milk which is RAW milk and may not be suitable for everyone's consumption. The Ministry of Primary Industries advises the following: ‘Raw milk may contain microorganisms that can cause serious illness. To reduce the risk of illness, raw milk should be heated to at least 70 degrees Celsius for one minute. This is critical for infants, young children, the elderly, pregnant women and people with weakened immune systems.’
Poll: Do you think banning gang patches is reasonable?
With the government cracking down on gangs, it is now illegal for gang members to display their insignia in public places whether through clothing or their property.
This means arrests can be made if these patches are worn in places like restaurants, shops, on public transport or ferries, and on airplanes. Arrests were made recently at a funeral.
Do you think this ban is reasonable?
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76.3% Yes
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22.3% No
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1.4% Other - I'll share below
What's your favourite recipe for courgettes?
Kia ora neighbours. If you've got a family recipe for courgettes, we'd love to see it and maybe publish it in our magazine. Send your recipe to mailbox@nzgardener.co.nz, and if we use it in the mag, you will receive a free copy of our January 2025 issue.
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