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This is the pocketknife that has everything anyone could wish for in a pocket knife. With 34 different tools, ranging from a toothpick to a metal saw and chisel. It will fulfil your every need, no matter where you are, at home, work or camping.
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Saturday 7th June 2025 *King’s Birthday Weekend
Start time – 9:00am, Finish time – 1:30pm
Sunday 8th June 2025 *King’s Birthday Weekend
Start time – 9:00am, Finish time – 1:30pm
*Participants are asked to arrive 15 minutes prior to the commencement time on both days
Cost:
$745 Per Person
**Please be sure to choose the local pick up option at check out to avoid having to pay shipping fees
*All equipment and produce is supplied as part of your booking fee. Participants will take home all the meat they prepare during the class, a new boning knife, butcher’s apron + a copy of Gourmand Award winning book, ‘A Charcuterie Diary’, as a memento of the experience.
**We reserve the right to raise our class fee at any point within reason; unstable meat prices make accurately costing classes months in advance of the event very difficult, unfortunately we don’t have a crystal ball to foresee any potential price rises and we will raise the cost to attend if we are advised of any significant cost increases. We encourage anyone interested in attending to book asap! Once booked you won’t have any more to pay regardless of any potential cost increases closer to the date.
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The comprehensive handbook for dehydrating foods at home. Dehydrating is one of the most effective ways to preserve food for maximum nutrition at very low cost. Sales of dehydrators are soaring as many cooks reject the suspect ingredients in commercially prepared foods. Dehydrating with the recipes in this book is one way to control all ingredients and please the whole family. Recipes for dried ingredients include herbs and seasonings, fruits, fruit leathers, vegetables and beef jerky. These nutritious ingredients are included in delicious recipes such as: Beef and potato stew Chicken pot pie Vegetable lasagna Zucchini and red pepper fritters Dried tomato and basil polenta Mushroom, herb and white wine sauce Strawberry rhubarb tarts.
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From field to table, The Hunter’s Guide to Butchering, Smoking, and Curing Wild Game and Fish gives you all you need to know to harvest your big game, small game, fowl, and fish. Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine.
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Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent’s schedule!
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Butchering – Poultry, Rabbit, Lamb, Goat, Pork uses detailed, step-by-step photography of every stage of the process, Adam Danforth shows you exactly how to humanely slaughter and butcher chickens and other poultry, rabbits, sheep, pigs, and goats. From creating the right pre-slaughter conditions to killing, skinning, keeping cold, breaking the meat down, and creating cuts of meat you’ll recognize from the market, Danforth walks you through every step, leaving nothing to chance.
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From the IACP and James Beard Award-nominated authors of In the Charcuterie comes this concise guide to the art of making jerky at home. Approximately 40 recipes teach you how to make jerky and other dried meat dishes from a variety of proteins, including beef, pork, venison, and wild game.
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Sourdough and other fermented foods are making a comeback because of their rich depth of flavour and proven health benefits. In Sourdough, Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavour and easy digestion, showing us just how simple it can be to create a healthy starter from scratch.
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The Butcher’s Cook Book has brought together 50 of Australia’s top butchers to share their favourite recipes with you. The dishes that they love to cook for themselves and for their families. Whether it’s hot and fast or low and slow, no one knows meat better than your local butcher!
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Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here.
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There are a number of specialty meat injecting options available for pickling large volumes of meat such as electric brine pumps etc, in reality by coupling this needle with any pressurised weed sprayer available at your local hardware store you will achieve the same result but at a fraction of the cost.
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*$9.50 Registered Post Australia Wide
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This tomato passata funnel is used to fill your jars with ease and without risk of spillage of your home-made liquid gold. Suitable for 1lt & 720ml passata bottles.
The passata funnel is made from plastic and is red in colour.
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If you are looking for a good quality and affordable jar for your preserving needs, look no further then our preserving jars. Available in 3 sizes: 240ml, 500ml and 1000ml. All jars come with a 82mm opening. Black/gold bottle caps included.
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