Preserving food is no longer the necessity that it used to be, however these traditional techniques are being revived by chefs today and can transport us back to the origins of central European cuisine.

Chef Micha Schaefer will explain these techniques, why they are used, how they differ, and what each technique brings to the product from a culinary perspective.

In addition to nutritional benefits, preserving techniques can also bring new tastes, flavors and properties to vegetables and dairy products. Preserving techniques can also help us to avoid food waste, and also to promote local consumption.

We will discover that seasonal food can be consumed all year round in a different way and that vegetables don’t have to be fresh in order to be tasty and healthy.

Micha will incorporate a range of interesting ingredients sourced from within close proximity to his restaurant, including dill blossoms, elderflower, elderberries, cherry blossom, green walnuts, rose, and blackcurrant wood oil.

We will appreciate how his dedication to rigid local restrictions ultimately forces him to be creative in his use of preserving techniques, and also to seek alternatives to ingredients, such as olive oil and lemon, that we might otherwise take for granted.