Homesteading Workshops Tent
Discover the humble art of homesteading, partake in workshops and embrace the joys of self-sufficiency. Join in and learn the basics of home butchering, baking and preserving, and enjoy a shared journey towards self-sufficiency in this welcoming and communal space - The Homesteading Tent
​
PROUDLY SPONSORED BY: My Slice of Life
​
Whole Animal Butchering
SATURDAY 10.00 - 11.30am
Watch & Learn Demonstration
Qualified trade butcher and experienced teacher Brent Ibrom, will demonstrate the breakdown of a whole pig carcass - you will be guided through the individual muscle groups, and in the process he will highlight which parts of the animal you use to make bacon, what goes into sausages and where to find the best roasting pieces.
Time permitting Brent will also be more than happy to give attendees an overview of the basic equipment requirements and best practices required to successfully butcher your own meat at home.
​
Host: Brent Ibrom, My Slice of Life
The My Slice of Life team from Wangaratta specialise in all things butchering, preserving and brewing. Learn from the best at these festival workshops.
​
Price: $35.00
BOOKING: PRE-BOOK HERE, or book at the My Slice of Life stall on the day (if not sold out)
​
Sausage Making
SATURDAY 11.45am-12.45pm
Watch & Learn Demonstration
Have you ever wanted to learn the art of making a butcher quality snag? Or why the Italians and Spanish make such great sausages? In this class My Slice of Life will answer all these questions and more.
​
Brent Ibrom, a qualified trade butcher and experienced teacher, will host the class, taking guests through the sausage making process; including the best cuts of meat to use, how to grind meat, which herbs and seasonings to use, and then finally how to fill natural sausage casings and link them like a professional.
​
Host: Brent Ibrom, My Slice of Life
The My Slice of Life team from Wangaratta specialise in all things butchering, preserving and brewing. Learn from the best at these festival workshops.
​
Price: $35.00
BOOKING: PRE-BOOK HERE, or book at the My Slice of Life stall on the day (if not sold out)
Sourdough Bread Making
SATURDAY 1.00-2.00pm
This interactive Sourdough Masterclass Information and Demonstration session will teach you everything you need to know to start baking artisan sourdough bread at home.
​
We will cover everything from creating your own starter, maintaining your starter, stretch and folds, shaping, scoring and baking.
​
We will demonstrate how to make your own sourdough starter, mix your own sourdough dough, perform sets of pulls and folds and score your dough.
​
What's included-
Full theory and practical knowledge to get started on your sourdough bread baking journey.Theory and demonstration on how to make your own sourdough starter.Theory and demonstration on how to make your own sourdough dough.Full sourdough starter recipe and instructions.Full sourdough bread recipe and instructions.Watch us demonstrate every step of the sourdough bread making process from mixing, stretch and folds, shaping and scoring. So you have full practical, knowledge to go home and get baking.A workbook containing everything covered in class, along with some great recipes to get you started.
​
Host: Kirsty Bertè, Permaculture Hawkesbury Valley Inc
Kirsty Berte, founder of Veggie Barter Australia and affiliate of Permaculture Hawkesbury Valley Inc. She is a wealth of knowledge in sustainability skills and is particularly passionate about food security.
​
Price: $35.00
Booking: BOOK HERE
​
Making Delicious Olives
SATURDAY 2.00-3.00pm
An introduction to creating delicious olives at home.
Do you have an olive tree at home, or access to olives (wild, friends, family farms?), do you look at the fruit each year and feel you should do something about it? Well, now's the opportunity to learn how.
Join olive farmer Gamila MacRury to learn all of the tips and tricks you'll need to know to get it right from curing to brining and more.
Host: Gamilia at Beechworth
"I capture the beauty of the north east, the intensity of the raw product, the traditions of family farming, to bring the beautiful to your kitchen."
​
Price: Free Talk / Demo
Booking: No booking required
​
Intro to Home Canning & Preserving
SATURDAY 3.00-5.00pm
This workshop will consist of a presentation and hands-on canning session in which participants will have the opportunity to make preserves using local, seasonal ingredients.
Registration includes all supplies and participants will take home a jar of their own preserve. Along with a booklet containing everything covered in class. Whilst we will cover the many tips and tricks of preserving a variety of food, in this particular workshop we will be pressure canning carrots. Waterbath canning of high acid foods will also be demonstrated.
​
Host: Kirsty Bertè, Permaculture Hawkesbury Valley Inc
Kirsty Berte, founder of Veggie Barter Australia and affiliate of Permaculture Hawkesbury Valley Inc. She is a wealth of knowledge in sustainability skills and is particularly passionate about food security.
​
Price: $60.00
Booking: BOOK HERE
​
Salami Making
SUNDAY 10.00-11.00am
Watch & Learn Demonstration
Making your own homemade salami can seem a little daunting, but in reality this art has been practiced in backyards all over the world for 100's of years and when you get a handle on the basic principals you too will have what it takes to join the 'salami army'.
Brent Ibrom, a qualified trade butcher and experienced teacher, heads up the class. He will introduce you to a variety of specialist supplies, equipment and machinery that are needed to produce quality salami, simply and efficiently today, while still maintaining an authentic and traditional approach to the methods involved in the process.
​
This class will cover all the basic principals of salami making; it will be best suited to a complete novice or inexperienced salami maker wanting re-assurance they are on the right path. Brent will demonstrate how to bone out a Forequarter of pork and the process required to turn the meat into salami.
You will learn the correct ways to prepare and process your meat, blend recipes, casing selection and preparations, as well as the all-important curing process. We will also have salami making equipment for sale at the festival and can guide you on what items would be best to get you started at home.
​
Host: Brent Ibrom, My Slice of Life
The My Slice of Life team from Wangaratta specialise in all things butchering, preserving and brewing. Learn from the best at these festival workshops.
​
Price: $35.00
BOOKING: PRE-BOOK HERE, or book at the My Slice of Life stall on the day (if not sold out)
Bacon & Kabana Making
SUNDAY 11.00-12.00pm
Watch & Learn Demonstration
Are you sick of the same old, bland store bought bacon and kabana and have a craving for something more? Do you want to learn the art and intricacy of curing that will turn that raw pork belly into delicious salty bacon or drool worthy sweet chili chicken kabana? My Slice of Life is the place to “cure” your cravings with our Makin Bacon & Kabana Workshop.
​
Led by qualified trade butcher and experienced teacher Brent Ibrom, this class will cover all things cured & smoked. Brent will walk participants through the process of making bacon and kabana from start to finish, including meat selection, seasoning and the all-important scientific method of curing your meats and then smoking the product.
​
Brent can also take you through the best equipment to purchase to get started at home.
​
Host: Brent Ibrom, My Slice of Life
The My Slice of Life team from Wangaratta specialise in all things butchering, preserving and brewing. Learn from the best at these festival workshops.
​
Price: $35.00
BOOKING: PRE-BOOK HERE, or book at the My Slice of Life stall on the day (if not sold out)
Making Sauerkraut, Kimchi & Kvass
SUNDAY 12.15-2.15pm
Discover the incredible, nutritious and healing world of fermented foods in this fun hands-on workshop. Improve and maintain your gut health through fermented foods and add a new culinary aspect to your diet.
You will Learn:
-How to make a tasty sauerkraut easily and affordably at home
-How to make a delicious and nutritious kimchi
-How to make beet kvass super quick and easy
You will also receive -
-Tips and inspiration to incorporate different ingredients and keep your fermented foods fun and interesting
-A booklet containing everything covered in class and recipes to try at home
-Each participant will make and take home a jar of sauerkraut
-Tips and ideas on how to eat fermented foods
-Life-long skills to get fermenting at home
-Taste testing of some delicious ferments
Note- Please bring a 1L jar with lid along with you to take your sauerkraut home in.
​
Host: Kirsty Bertè, Permaculture Hawkesbury Valley Inc
Kirsty Berte, founder of Veggie Barter Australia and affiliate of Permaculture Hawkesbury Valley Inc. She is a wealth of knowledge in sustainability skills and is particularly passionate about food security.
Location: Homestead Hall
Price: $60.00
Booking: BOOK HERE
​
Brew Kombucha at Home
SUNDAY 2.30-3.45pm
Learn how to brew your own kombucha from the masters at The Good Brew Company. Plus, receive your own kombucha SCOBY starter kit to create your own brew.
​
​
Host: Dean O'Callaghan - Good Brew Company
Dean O’Callaghan (aka Deano Goodbrew) is an ecopreneur and CEO and Abundance Generator for The Good Brew Company, which specialises in the sustainable brewing of living probiotic beverages using solar power, spring water and certified organic ingredients.
Price: $53.95 (includes a scoby starter pack and brew bible)
Booking: PRE-BOOK HERE
or book at Good Brew Stall during the festival.
​
Dairy Done Differently
SUNDAY 4.00-5.00
HOW NOW Dairy is what happens when a music industry exec meets a third generation dairy farmer, and together they decide to challenge the globally accepted inhumane dairy industry practices and create an ethical dairy farm based on the simple premise of kindness.
​
Come along and learn about their amazing business, unique approach and their great ideas for the future.
​
Host: Cathy Palmer - How Now Dairy, and her very cute fury friend!
Cathy Palmer, a passionate animal rights activist who had built a career in the music industry, decided to stop complaining about the problem – and become part of the solution. The result is HOW NOW Dairy, a micro dairy farm located on 100 acres near Shepparton in Victoria.
​
Price: Free Talk
Booking: No Booking Required
​