Sunday 5th May 2024
Start time – 9:30am, Finish time – 12:30pm
*Participants are asked to arrive 15 minutes prior to the commencement time
Cost:
Workshop Only: $145 Per Person – cooked samples provided throughout the morning
Workshop + Lunch: $195 Per Person – stay and ‘chew the fat’ with us after you have personally cooked your own 28 day dry aged steak to devour
*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. Spots are limited so book early to avoid disappointment.
Sunday 19th May 2024
Start time – 9:30am, Finish time – 12:30pm
Sunday 1st September 2024
Start time – 9:30am, Finish time – 12:30pm
*Participants are asked to arrive 15 minutes prior to the commencement time
Cost:
$195 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 2.5-3kg of freshly made sausages, a new boning knife and a butcher’s apron as a memento of the experience.
Sunday 26th May 2024
Start time – 9:30am, Finish time – 12:00pm
Sunday 8th September 2024
Start time – 9:30am, Finish time – 12:00pm
*Participants are asked to arrive 15 minutes prior to the commencement time.
Cost:
$195 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, 1 pack of apple wood chips and a butcher’s apron as a memento of the experience.
Sunday 16th June 2024
Start time – 9:30am, Finish time – 12:30pm
Sunday 23rd June 2024
Start time – 9:30am, Finish time – 12:30pm
Sunday 30th June 2024
Start time – 9:30am, Finish time – 12:30pm
*Participants are asked to arrive 15 minutes prior to the commencement time.
Cost:
$195 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. Each participant will take home 2kg of freshly made salami and a salami making recipe kit ready to put their newly found knowledge into practice.
Saturday 8th June 2024 *King’s Birthday Weekend
Start time – 9:00am, Finish time – 1:30pm
Sunday 9th June 2024 *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:
$695 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.
Saturday 30th March & Sunday 31st March 2024 *Easter Weekend
Start time(both days) – 9:00am, Finish time – 1:30pm
Saturday 10th August & Sunday 11th August 2024
Start time(both days) – 9:00am, Finish time – 1:30pm
*Participants are asked to arrive 15 minutes prior to the commencement time on both days
Cost:
Pork 1 Day – $520 Per Person
Lamb 1 Day – $520 Per Person
Pork 2 Days – $695 Per Person
Lamb 2 Days – $695 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 and a butcher’s apron 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.