Our Workshops
paddock to plate food farm & sourdough experience
Description
This course is on hold until later in the year due to COVID - 19. We are however offering private classes to small groups with a modified format. See our private class page for details.
Do you know how amazing it is to pick your own produce from a productive garden, take it back to the kitchen, bake some bread and cook up a range of dishes together and enjoy the fruits of your labour with a delicious shared meal and a glass of local wine?
5 years in development, this seasonal, paddock to plate experience is a highly intimate workshop (max 8 people) involving an extensive tour of the farm, discussing production and growing systems, regenerative and permaculture farming principles and harvesting food for the cooking class.
Sourdough will also be a feature for 2020, with a combination of fundamental, from scratch, cooking experiences and learning some basics of sourdough along the way.
2020 will also concentrate on plant based eating with a focus on seasonal vegetables with small integrations of high welfare ethically produced meat - a feature of our farm.
The food collected will be taken to our purpose built kitchen and eating space overlooking our orchard, where we will collectively prepare a range of dishes. Where food cannot be harvested from our farm, it will be sourced from other local producers with a similar sustainable farming philosophy to us. Participants will cook different parts of the menu with everyone getting an opportunity to be involved in all aspects of the teaching. The afternoon will finish with us all enjoying the food we have just prepared, matched with local wines.
This course is hands on, highly practical, informative, delicious and fun with the intention that everyone will leave with new skills and inspiration on how to take this farm and cooking experience home to your own kitchen and family lives.
Standard menu:
Sourdough bread
Kefir or yoghurt flatbread
Ricotta making
Ghee or clarified butter from scratch
Grain cooking (variation) with seasonal additions
Pasta or pastry
Seasonal dishes - direct from the garden
Dessert...!
You will take home with you:
Sourdough bread
Sourdough crackers
Recipes
Inspiration
Please note that this workshop is subject to cancellation should minimum attendance (4) not be reached.
Cost: $220 + booking fee or contact us for special discounts on groups of 4 or more.
BOOK NOW
Click link below to reserve your spot