Jacican - Cooking school and Food Studio

Hands-on preserving classes include general preserving class to learn the basics; summer berries such as raspberries, strawberries and mulberries; stone fruit preserving using the Fowlers' Vacola peaches, apricots and plums; tomato preserving cooking class and citrus preserving such as oranges, lemons, mandarins, grapefruit. For hands-on preserving classes, guests will pick their own seasonal produce from the kitchen garden to use in the preserving class, for a full garden-to-plate experience.

In Jacican preserving cooking classes, guests will cook a variety of jams, sauces, jelly, cordial, marmalade, chutney, relish and preserving using the Fowlers' Vacola method, depending on the season.

Pastry classes include lemon meringue tarts, french fruit tarts and flans and pies and quiches. In Jacican pastry classes, you will learn a combination of lard, shortcrust, puff and rough puff pastry, depending on the class and what is being baked.

Walk Amongst the Weeds is a five-course lunch including a tasting plate of Jacican preserves and Gippsland cheese, individual entrees, shared mains, a palate cleanser and dessert, with a glass of Gippsland wine.

All classes are available as private bookings and groups for four to eight guests and Walk Amongst the Weeds for four to 12 guests.