Preserved Cook School & Eatery

General information

We have a strong focus on local and sustainable with all pork being 100% NZ free range pork. All eggs used are NZ free range and the milk on our cheese workshop is produced on site by a biodynamic dairy (which you can visit on our cheese workshop).

Join Anna and her family as they 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.

Age old crafts are brought to life using minimal equipment, demystified and simplified leaving you with the skills, knowledge and a feeling of "can do".

Anna is well known for her laid back, easy going, story laced style of teaching that will have you both relaxed and inspired in no time. Anna is passionate about the skills she shares but also about where the food comes from.

And 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!)

The only preservatives are through the natural processes of salting, smoking, dehydrating, fermenting nothing unnatural is used in the process of our workshops!

Workshops are carefully crafted to be suitable for any skill level and are attended by novices to chefs alike.