If your fridge door rattles every time you open it, stacked full of half-eaten jars, forgotten condiments, and experimental bottles, this class is for you. Learn from the Pickle & Pie pros how to fill those shelves with things you actually made yourself and will have you finishing them in no time. Move through mayos, spicy seasonings, pickles, honeys, understanding the technique behind fermentation and the balance that turns ingredients into something worth keeping. Your ticket includes one glass of wine, hearty canapés and two jars or bottles of condiments you create during the class, plus recipes to keep experimenting. Additional wine and beverages are available for purchase.

Conscious Valley smashed beef patty, with Mangaroa Farms butter crunch lettuce, Pickle & Pie dill pickles, and chilli butter in a Dough Bakery brioche bun.