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Courses - 2018
Book online or via Tel: 071-91-66399 / 087 9029893 (Neantog / Gaby Wieland)

(Click on each course heading to link to and book via The Organic Centre website or the Neantog Shop)

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February 17th - Saturday (CFF1): Cultured and Fermented Foods - an introduction
at The Organic Centre with Gaby and Hans Wieland from 10:00am - 4:00pm, €65 per person
“Fermentation” creates “superfoods” celebrated around the world for their health benefits (digestive tonics, probiotic, antioxidant rich). You will learn how to make Kombucha (fermented tea), Sauerkraut (lacto fermented cabbage), Kim-chee (Korean fermented vegetables), Kefir (milk and water), Rejuvelac (fermented grains), and wild lemonades. The day is hands-on with lots of tastings and a special making session and you can take home some culture or scoby.

Get empowered by master fermentistas Gaby and Hans!

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March 3rd Saturday and 4th Sunday : The Complete Fermentation Course *NEW*
at Neantog with Gaby and Hans Wieland from 10:00am - 4:00pm, €140 per person (includes Lunch)
Fermentation is an ancient technique of food preservation, it also provides healthy, nutritious and probiotic foods supporting a healthy gut. Our mission is to make fermentation an intrinsic part of growing, cooking and eating whole and nutritious food. Foods produced over the weekend include sourdough bread, sauerkraut and assorted vegetable ferments, cheese and fermented drinks. Benefit from Gaby and Hans’ over 40 years of experience of producing fermented foods and teaching the skills to make them yourself.
There is no other course like this!

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March 24th - Saturday (HCW1): Healthy cooking workshop - Free from
at The Organic Centre with Gaby Wieland from 10:00am - 4:00pm, €65 per person
Anyone with food intolerances or allergies will benefit from excluding gluten, yeast, sugar and dairy from their diet. Gaby will focus on whole, unprocessed and seasonal foods like vegetables, fruits and gluten free grains and show
that meals can still be exciting and tasty. Learn about breakfast options, lunch preparation and dinner suggestions, including menu planning, shopping list for one week and what ingredients to have in the larder. Some recipes will be demonstrated, samples can be tasted and you will also under Gaby’s guidance prepare a small taster plate before lunch..
“Very relaxed and informative at the same time!” (Participant feedback)

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April 14th - Saturday (SBW1): Sourdough Baking Workshop
at Neantog with Gaby Wieland from 10:00am - 4:00pm, €75 per person (includes Lunch)
This is a hands-on baking course introducing you to the world of sourdough baking. Gaby will guide you step-by-step from making your own starter to successfully baking a range of sourdough breads, pizza bases and more. A variety of grains (rye, spelt, kamut, barley, rice etc.) will be used. Discover the health benefits of freshly milled flour. A grain mill will be displayed, recipes given and participants will take a loaf of sourdough and other samples home. Includes making a gluten-free sourdough.
“I now fully understand the sourdough process! (Participant feedback)

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April 21st - Saturday (CFF2): Cultured and Fermented Foods - an introduction
at The Organic Centre with Gaby and Hans Wieland from 10:00am - 4:00pm, €65 per person
“Fermentation” creates “superfoods” celebrated around the world for their health benefits (digestive tonics, probiotic, antioxidant rich). You will learn how to make Kombucha (fermented tea), Sauerkraut (lacto fermented cabbage), Kim-chee (Korean fermented vegetables), Kefir (milk and water), Rejuvelac (fermented grains), and wild lemonades. The day is hands-on with lots of tastings and a special making session and you can take home some culture or scoby.

Get empowered by master fermentistas Gaby and Hans!

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April 22nd - Sunday: Foraging Workshop
at Neantog with Gaby Wieland from 2:00pm - 5:00pm, €45 per person
Naturopath and herbalist Gaby Wieland will lead you on a walk at the base of the Horseshoe in Ballintrillick to find and identify many wild edible plants. You will learn about the benefits and the many uses of these magnificent plants.
Back at Neantog Kitchen Garden School in Cliffoney you will learn about their culinary uses and Gaby will create some exiting dishes to sample. Recipes will be supplied..
After this experience your walks along hedgerows and in the countryside will never be the same!

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May 13th - Sunday (HKHB): Growing great herbs
at The Organic Centre with Gaby Wieland from 10:00am - 4:00pm, €65 per person
If you grow only one thing for your kitchen, let it be herbs. They can change your life like no other plant! Herbs are the most versatile plants and creating your own herb garden is an adventure and a wonderful pleasure. Learn how to sow, propagate, grow, pick, store and preserve herbs to get the best out of them. Naturopath and herbalist Gaby will show designs of herb gardens and how to get your soil right. A start up selection of herbs will be suggested and the day includes some of the classic ways of using herbs for kitchen, health and beauty including their medicinal uses with some samples of homemade remedies on show.

Participants will receive recipes and take some potted herbs home!

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May 26th Saturday (SCM1): Make your own soft cheese, yoghurt and kefir
at The Organic Centre with Gaby and Hans Wieland from 10:00am - 4:00pm, €75 (includes Materials)
On this new course you will learn the basic principles and processes of making your own soft cheeses (quark, cheese in oil, paneer and feta), various yoghurts and milk kefir. All ingredients needed will be shown and the recipes will be explained. Equipment will be demonstrated and facilities (use of your domestic kitchen) discussed. The day will include information to set up a small commercial operation and how to register as a food producer. There will be a practical session, where participants will have the opportunity to make some cheeses to take home.
You can buy a starter kit on the day.

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June 9th - Saturday (H4LM): Herbs for Life – Using Herbs medicinally
at The Organic Centre with Gaby Wieland from 10:00am - 4:00pm, €65 per person (plus a small charge for Materials)
Learning about the diversity of herbs, the main focus in this course is on medicinal herbs and their uses; some culinary herbs will be included. Naturopath and herbalist Gaby Wieland will show cultivated and wild herbs and will explain them in detail throughout the day and show them in the herb garden and grounds of The Organic Centre. Practical sessions include making tinctures, oils and ointments, with samples to take home. Herbal teas, infusions & juices will be tasted.
“Best course I was ever on! Well worth the journey!”
(Participant feedback)

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July 1st - Sunday (HCW2): Healthy cooking workshop - Free from
at The Organic Centre with Gaby Wieland from 10:00am - 4:00pm, €65 per person
Anyone with food intolerances or allergies will benefit from excluding gluten, yeast, sugar and dairy from their diet. Gaby will focus on whole, unprocessed and seasonal foods like vegetables, fruits and gluten free grains and show that meals can still be exciting and tasty. Learn about breakfast options, lunch preparation and dinner suggestions, including menu planning, shopping list for one week and what ingredients to have in the larder. Some recipes will be demonstrated, samples can be tasted and you will also under Gaby’s guidance prepare a small taster plate before lunch..
“Very relaxed and informative at the same time!”
(Participant feedback)

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July 28th - Saturday (FCF3): Fermented and cultured foods – the next level
at The Organic Centre with Gaby and Hans Wieland from 10:00am - 4:00pm, €65
In this advanced course in fermentation we will turn up the heat and introduce you to recipes and dishes with fermented vegetables, kefir cocktails and unusual kombuchas made from coffee and exotic teas. The concept of second fermentation will be explained and in a practical session we will make kimchee to take home. We will also show how to make vinegars including kombucha vinegar. There will be lots of tastings throughout the day including second fermented kefir drinks. Some cultures can be taken home!

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August 25th Saturday (HP02): Home preserving - all methods in one day
at The Organic Centre with Gaby Wieland from 10:00am - 4:00pm, €65 per person
Storing and preserving is a most essential and cost beneficial extension of growing your own food. Gaby will show and demonstrate the best methods to deal with your surplus of garden produce. Learn about storing, drying, lactic fermentation and sterilising to freezing and the “funky” hot fill-ins. All equipment needed will be shown, and you will be making your own sauerkraut to take home. Gaby will demonstrate preserving without sugar, making vegetable stock and hot-fill-ins.

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September 15th Saturday (WRAT): Herbal and natural remedies workshop
at The Organic Centre with Gaby Wieland from 10:00am - 4:00pm, €65 per person (plus a small charge for Materials)
Naturopath and herbalist Gaby Wieland will show you how to make your own natural remedies to combat coughs, colds, fevers, aches and pains & to boost your immune system. Get advice on diet and lifestyle. Recipes explained or demonstrated are elderberry syrup, onion syrup and throat coat spray. You will taste herbal teas and infusions and learn how to make oils and ointments and take samples home. Gaby will introduce the use of spices for the kitchen and also wild foods like rosehips and haws.
“Very informative, definitely will put it to use!”
(Participant feedback)

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September 30th - Ssunday (SBW2): Sourdough Baking Workshop
at Neantog with Gaby Wieland from 10:00am - 4:00pm, €75 per person (includes Lunch)
This is a hands-on baking course introducing you to the world of sourdough baking. Gaby will guide you step-by-step from making your own starter to successfully baking a range of sourdough breads, pizza bases and more. A variety of grains (rye, spelt, kamut, barley, rice etc.) will be used. Discover the health benefits of freshly milled flour. A grain mill will be displayed, recipes given and participants will take a loaf of sourdough and other samples home. Includes making a gluten-free sourdough.
“I now fully understand the sourdough process! (Participant feedback)

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October 13th - Saturday (HCW3): Healthy cooking workshop - Free from
at The Organic Centre with Gaby Wieland from 10:00am - 4:00pm, €65 per person
Anyone with food intolerances or allergies will benefit from excluding gluten, yeast, sugar and dairy from their diet. Gaby will focus on whole, unprocessed and seasonal foods like vegetables, fruits and gluten free grains and show that meals can still be exciting and tasty. Learn about breakfast options, lunch preparation and dinner suggestions, including menu planning, shopping list for one week and what ingredients to have in the larder. Some recipes will be demonstrated, samples can be tasted and you will also under Gaby’s guidance prepare a small taster plate before lunch..
“Very relaxed and informative at the same time!”
(Participant feedback)

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October 20th Saturday and 21st Sunday (CMC1) : Cheese Making - An Introduction
held at Neantog, Cliffony, Co. Sligo by Hans and Gaby Wieland €160 per person (includes Materials and Lunch)
The only such course in the country teaching all aspects of cheese making without short cuts over two days. Learn about cheese cultures, recipes, equipment and facilities needed! On Day 1 you will produce a hard cheese in real time under the guidance of Hans. You will also start your quark and on Day 2 Gaby will help you to make various fresh cheeses, including quark, fresh herb cheeses and cheese in oil to take home. An exciting, interactive and fun filled two days with hands-on culinary experience and tasting sessions.
You can buy a starter kit on the day.

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