Come and join us for our Masterclass in Curing, Brining and Smoking.

 

This is the second masterclass in the “Sustainability Series” promoting cooking from scratch, eating seasonally and looking at the paddock to plate ethos.

MEAT & FISH MASTERCLASS - CURING, BRINING & SMOKING

Here at The Falls Retreat, we operate a nose to tail ethos where we try to incorporate lesser known cuts of meat into our menu. We often cure, brine and smoke these meats and fish in order to ensure we don’t compromise on quality and flavour and you too can learn how with a few simple tips and tricks. We will cover the basics of curing, brining and smoking, explain the equipment required and share our recipes for you to recreate at home

Highlights include:

  • Learn secrets of the Bistro kitchen and recreate components of our infamous sharing platter including cured pork and our house smoked salmon

  • Use cheaper cuts of meat in your every day cooking without compromising flavour and quality

  • Learn how to use a home smoker and recreate our house smoked pork ribs

  • Take home recipes

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Date: Thursday 28th March - CURRENTLY SOLD OUT!

Time: 7.00pm – 9.30pm

What to bring: Just yourselves and some enthusiasm!

Cost: $75 per person 

What’s included:

Nibbles and complimentary home made soda

Interactive cooking demonstration with Brad King

BOOKINGS ARE ESSENTIAL

If you book all 4 of cooking classes in the “Sustainability Series” you will receive a $50 discount.


If you would like to register your interest please click the button below and complete the form >>>