Join us for an immersive, hands-on experience in sustainable cooking at our zero-waste kitchen, nestled in the heart of the iconic Queen Victoria Market at the Purpose Precinct - powered by social enterprise STREAT.

Get ready to turn up the flavour in this hands-on fermented hot sauce workshop! Learn the art of creating a rich fermented pepper mash and discover how it becomes the foundation for a range of delicious hot sauces, including a classic fermented sriracha. Guided through the process from fermentation to bottling, you'll blend, season and customise your own sauce using a selection of rescued fruits and spices such as pineapple, stone fruit, tomato and onion to create a flavour that's uniquely yours. Best of all, you'll leave with your own handcrafted bottle of hot sauce to take home and enjoy - and the know-how to make it at home.

Leading you are two amazing co-hosts:

Fiona Smith: Fi is a food system and low-waste cooking champion, Renew magazine columnist, and Better Circles podcast host - who will inspire you with practical skills that turn food that's on the way out into long-lasting, delicious creations.

Jay Clough: Jay is a long time hospitality pro and STREAT team member. In addition to owning multiple venues, he has contributed as a writer to Broadsheet, Good Food and Time Out. In 2018 he launched Agri, a successful range of naturally fermented hot sauces, which was distributed nationally and featured on MasterChef and in Gourmet Traveller.

What you can expect:

🥬 Gain a fresh perspective on leftovers and the circular food system

🥬 Master the art of hot sauce making (that you can do at home when the class is over)

🥬 Take home your own jar of what you have created

Spaces are limited, so be sure to book early to secure your spot!