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OUR STORY
Established in 2009, Preserved Cook School has been teaching fermenting, curing, air drying, pasta making and raw cheese making set against the beauty of the Banks Peninsula.
With a passion for fresh, local, sustainable, ethical real food and a belief that food not only feeds the body but brings people together.
Tutors & Guests
Anna Mahy
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Pig in a Day
Cheese Making
Pasta
Fermentation
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Guest Teacher
Peter Landglands
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Foraging
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TESTIMONIALS
"One can not get better than this"
S Perry
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