Sunday, 13 May 2012


The Programme

Events take place on the hour from noon till 7pm in The Great Eastern Kitchen, part of Westfield's Great Eastern Market on the lower ground floor of the centre at the Waitrose end.

Noon and 1pm
Kevin Dunduru of Cultured Probiotics will demonstrate how to prepare your own lacto-fermented vegetables. Traditional in the Far East and in north eastern Europe (think kimchi, sauerkraut, proper dill cucumbers), this method of preparing vegetables is being more and more strongly linked to startling health benefits. Come along and discover what these zingy preparations might do for you...
El Cantara present some of the smoky flavours of Spain and Morocco.
Jerome Tabarie of Une Normande a Londres  leads a tasting of cheeses. As well as discovering some delicious flavours, learn about the role that fermentation has in a range of dairy products. Some of the cheeses might also show the influence of alcohol (rind-washing) or smoke.
Ubuntu is a Zulu word meaning togetherness and humanity to others. Jeremy Wickremer of Ubuntu Chocolate will explain how this philosophy is a guiding principle in his company whilst conducting a tasting of different chocolates.
Love bread? Sourdough is one of the most traditional and tasty ways of producing a raised loaf. Karaway 's Nadia Gencas shows you what it is and demonstrates the differences it makes to the qualities of the finished product.
What wine with...? QED's David Natt and foodwriter Silvija Davidson explore what wines work best with some of the smoked products available from the Great Eastern and/or QED Fire and Ferment markets. Taste along with them and see what you think.
Rauchbier, gueuze... QED's beer tasting will roam around a beery curio or two and investigate how they might fare alongside a bite to eat. 

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