2017 WINTER WORKSHOP’S
Check out our Facebook page for pictures of past workshops
CHARCUTERIE – PÂTÉ + TERRINES | LUNCH
Saturday July 1, 9am-3pm. $200pp
Lachie McCallum runs Obelix & Co. delicatessen in North Fitzroy with his partner Kirsty. They hand make the most beautiful range of terrines, pâté and charcuterie sourcing all of their produce from small, local, ethical growers and the result is in the quality of their range of goods. Lachie will show us the art of making terrines and pâté using produce from our farm, then we put together our own true French inspired spread and enjoy as lunch with a glass of local wine.
CHARCUTERIE – WHOLE MUSCLE CURING
Saturday July 15, 9am-3pm. $200pp
Pigs are the most essential animal in a butchery and charcuterie as the whole animal carcass is useful and produces excellent preserved products. This class we will learn where the main 8 salumi cuts come from, how to make them and mature the meat in order to preserve it. Learn methods, recipes, moulds and environmental conditions. Price includes lunch and a take home kit including a cut of pork. This workshop is a hands-on class with founder and co-owner of Bundarra Berkshires, Lauren Mathers. Lauren has been making her own air dried pork products and charcuterie for almost 4 years in the farms butchery, embracing nose to tail eating and utilising every part of the pig.
Date being rescheduled
Now is the time of the year that all we really want is a big bowl of hot stock to warm us up! Famously known for being highly nutritious and cleansing, bone broths are also an essential in the kitchen. This class we will prepare the bones to produce a clear, silky and nutritious broth that can be used in soups, sauces, jus, added to everyday cooking or just for drinking on that chilly day. Take home a jar of your own broth. Pork, pastured chicken and beef bones used and warm your own bones with soup and homemade bread for lunch. This workshop is a hands-on class with founder and co-owner of Bundarra Berkshires, Lauren Mathers.