The 1910 Bottling Company has now found a new home and moved to the historic www.fitzroyinn.com.au Mittagong in the magnificent Southern Highlands. Here 1910 will be produced, jarred and served on their menu and through other selected outlets in the Southern Highlands, these venues will be announced soon.
Although produced locally in Mittagong the 1910 seasonal organic/clean food range will only be available elsewhere in the Southern highlands through selected outlets online, www.cavesroadclub.com.au firstname.lastname@example.org and www.cuttawayhill.com.au
You can also contact email@example.com for the 1910 product availability at selected cellar doors in the Highlands.
Fermenting, food preserving and 1910 living history food classes will also be held at the historic www.fitzroyinn.com.au These classes will be run by guest chefs and two of most experienced pro and prebiotic fermentation food teachers in the country.
Steve was of the pioneers in Australia in the rediscovery of fermented food, with the 1910 Bottling Company, established over 9 years ago now in Wildes Meadow in the Southern Highlands – now very respected food brand out in the market place.
Gillian Kozicky form Cultured Artisans is also one of Milkwood’s tutors and one of my top ex students, her experience and enthusiasm is just amazing.
Believe you me, these are serious hands on days in the kitchen, where you’ll have the time of your life and learn heaps about nutrition, healthy food and meet like minded people from all walks of life.
Here is jut a taste of the exciting courses to be held at www.fitzroyinn.com.au in 2017 :-
‘Fermented Food & Drinks from Japan’ – Master-Class.
Here we immerse ourselves in Japanese pickling and their ancient art of fermentation, this is a brand new course offered in Sydney only recently and is once again booked out. So, here is another chance for you to experience the secrets and mysteries of the orient in the beautiful Southern Highlands of NSW.
One of the characteristics of traditional Japanese food is the presence and a wide variety of fermented foods. There are so many fermented foods in Japanese cuisine it would be impossible to list them all, but some common ones still eaten today – (some will be included in the course as recipes), include soy sauce, miso (soybean paste), vinegar, sake, mirin (sweet sake for cooking), tsukemono (pickles), natto (fermented soy beans), narezushi (a type of sushi), katsuobushi (dried bonito flakes) and kusaya (dried mackerel). This Masterclass covers the fascinating history of fermented food and beverages in this region. Here students will enjoy a hands on fermentation and pickling class where you’ll discover fermented cuisine that will challenge your imagination. Included in the cost of this course we also offer a traditional Japanese fermented lunch with double fermented *kombucha beverages – it will be an amazing day, and we really look forward to seeing you there.
Students will also receive a 500ml jar of organic Japanese pickles (Tsukemono) they have prepared themselves and get to take home a SCOBY and starter to produce their very own *Kombucha.
The first recorded use of kombucha comes from China in 221 BC during the Tsin Dynasty. It was known as “The Tea of Immortality”. It has been used in Eastern Europe, Russia and Japan for several centuries. *It’s from Japan in 415 AD that the name kombucha is said to have come.
‘1910 Living history Food and Cooking Classes’
These classes are unique to www.fitzroyinn.com.au and you will not find anything else available like this in the Highlands. Why? Because of the venue, the Fitzroy Inn Mittagong, is indeed a magnificent heritage property, steeped in colonial history and the perfect venue and backdrop for a hands on experience for exploring the culinary history of Australia.
Examples of the these historic culinary courses in 2017 –
How did they prepare their meat for preservation in the days prior to refrigeration? Also, how was this meat then served up at the tables of the gentry or the pioneers of the day?
Find out why and how they made the first Lamingtons in 1900, what was a Camp Oven used for in the Gold Fields in the 1850s, how did they make their bread, cheese and how did they, in the middle of nowhere, under very primitive conditions, pickle, ferment and preserve their food? We also be exploring the old wives tails of the day and look at the so called cure alls and concoctions they used for getting out stains, cleaning things and making ends meet.
These are a series of hands on historic food courses that will surprise you, because you will be using the original implements from the time, (no electronic or labour devices of any kind will be permitted) here in the original sandstone kitchen and underground cellars of the Fitzroy Inn you will touch the past and experience a culinary journey that will be filmed for posterity and be available to students as a record of their historic journey.
‘Fermented Foods & Summer Beverages’ – Master-class.
Here we explore making fermented food for summer, discover how to make a selection of refreshing and healthy, natural drinks, cordials and tonics, such as Beet Kvass, Kanji, Fruit Soda and Natural Ginger Beer.
Complement this with making delicious Kimchi and brined/cultured vegetables and you have a very healthy summer menu that will be the envy of family and friends.
Student receive a 500ml jar of organic cultured/brined vegetables and Kimchi they prepared themselves to take home. They also get to make and taste one of the beverages they made. Either of these culinary delights can also be given or served up over the festive season.
On top of this you also receive a light pre and pro-biotic lunch, detailed course notes and recipes from the day.
Date and details of up and coming these very popular 1910 courses, soon to be held at www.fitzroyinn.com.au will be available soon – cheers Steve.