The February 2023 edit
Wow this month has been busy! Between workshops, my birthday, a holiday in India and half term in India it has been quite eventful.
In late January we had the first of our Masterclasses, which was fantastic experience. This week we have just completed the Koji Masterclass too which was a phenomenal success. I cover not just the fermented vegetables and condiments but also drinks: milk kefir and wild sodas. We had an exceptional group and I am very much looking forward to our new dates on the 26th of March and another special Forage and Ferment Masterclass on the 22nd of April.
However, the highlight of the last month for me was a much needed holiday to a favourite place of mine, Goa. This was the first time I went since the pandemic. We have been going there as a family for the last 12 years and we have so many ties with the place that it felt like true homecoming.It felt just right going back to so many places I cherish dearly. Of course, I have been to many a meal my old haunts in the company of some of my favourite people. The sun, palm trees and beaches helped a bit as you can imagine.
However, I also had the opportunity to explore a whole new aspect side of North Goa that has changed these last few years. I went for extraordinary meals at new places that seem to be cropping up in Assagao – fine dining experiences, on par to big cities like London and Bombay. One of my highlights was the food and cocktails at Fig and Maple Goa, where chef Radhika Kandelwhal puts her commitment to the Chef’s Manifesto and its core of making a fair and sustainable menu to very good use, on an enchanting setting. It is not just me that was impressed, Conde Nast agrees too. Read their article here.
This unique dining experience was shared with two fellow international fermenters, Payal Shah of Kobo Fermentary, and Eleni Michel who is now based in India. We had a great few days exploring local food and markets and generally talking microbes and life. This became the final ingredient to a perfect holiday experience…
Now I am back home and ready to get on with spring, there are some exciting workshops and a whole new website! Have you had a chance to check it yet? You will find all information of the courses and what I have been up to not to mention some gorgeous recipes too. From now on, I am also scaling back on markets but you can still find me at the Frome Independent Market first Sunday of the month starting now in March. I am also trialing out a exciting package free service at The Frome Farmer’s Market every second Saturday of the month, come and say hi – try our new seasonal exclusive market offerings too! In between markets you will find me out foraging and gardening as the weather gets better. As always, I will be also liaising with my local growers to access the best local ingredients I can for my seasonal ferments! Now that you know where to find my – online and IRL come and say hi.
GROWING AND SHARING
This month I…
- Hunted for spices and pickles in Mapusa market in Goa.
- Bummed out in Ashwen beach in North Goa.
- Gorged myself in fantastic Thalis during my stay in India.
- Visited the Brighton Pavillion and SEA Life with my son (pic below).
- Ate fish and chips on a very windy Brighton Pier.
I cooked…
- Brazilian bean stew and rice to chase away the winter blues
- Milk kefir roast chicken to use the left-over kefir in the fridge
- Vats of chicken stock to use in soups and sauces
- Warm quinoa and roasted squash salad
- The first eggs in the season, fried sunny side up on sourdough with kimchi on top
