Welcome to Preserved Cook School
Inside a volcanic crater, where sloping hills steeped in history roll down to the sea. Nestled in a historic working farm park complete with crystal clear creeks, rhododendron walks, original dairy, watermill and old saw mill is The Old School House.
Home to Preserved, we are a family run school passionate about reviving and promoting the heritage arts of salting, fermenting, curing, preserving and pickling food.
We try to balance the old with the new, low tech with high charm, we support local when possible, small farmers, happy animals raised on ethical principles, we like seasonal, local, sustainable, sensational yet doable food and we like people that believe in that too! We don't use chemical preservatives, we do love age old traditional methods of salting, brining, dehydrating, fermenting, smoking. We like to share our knowledge, listen to yours, make good food, eat together and relax over a good story.
When we say local - we mean it! The milk for our cheese workshop comes from the cows who graze in the sunny paddocks at Orton Bradley from milking to eating cheese in one day! You can even meet the cows and hear about the sustainable principles on which they are cared for. All meat used on the workshops is NZ raised and ALL pork is Free Range!! (so our the eggs we use in our baking and pasta making!)
Join me, Anna, and my family as we take you on a story filled, relaxed journey through the art of preserving food, from Italian salumi to french charcuterie, from cheese making to jam setting and pasta making.
Workshops are carefully crafted to be suitable for any skill level and are attended by novices to chefs alike.
Preserved has had the honor of being featured in some wonderful magazines like Dish and Australian Country Collections and featured on Topp Country with the Topp Twins. Read more about what the media says here
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