The Culture Club

What happens when time, bacteria, salt and patience begin working together? These workshops invite curious minds into the slow magic of fermentation, curing and preserving — ancient processes that quietly transform simple ingredients into deeply nourishing foods.

Watch dough rise naturally, vegetables bubble and evolve, and flavors deepen day by day. Beyond the jar or loaf lies something harder to describe: a sense of ritual, creativity and connection often missing from fast modern life.

Monday 29th July 10 – 4pm Cheesemaking with Peter, Tues 10 – 4 pm Pickles and Chutney with Nat & Jimmy, Weds 10 – 4 pm Vinegar & Sauerkraut with Senna, Thurs 10am – 3pm & Fri 10am – 1pm Make your own Sourdough with Christopher, & Friday 12 – 4pm Olives: Pickle, Process & Infuse with Robin & Rinaldo.

Note: All workshops are held daily at The Local, except Fridays Olive workshop at 235 Hardys Road Metung.