For the culinary kings and queens of the kitchen, this is one class you won't want to miss. Our Smokehouse Manager will reveal the secret techniques and methods of hot and cold smoking and how these can change your product.
DurationFor the culinary kings and queens of the kitchen, this is one class you won't want to miss. Our Smokehouse Manager will reveal the secret techniques and methods of hot and cold smoking and how these can change your product.
You can choose to make your own gravlax, smoked salmon or cure your fish ready for home-smoking with your choice of herbs and spices.
What you'll learn:
Set on a rural working farm, with majestic views of Australia's Capital, Pialligo Estate's emphasis is on the quality paddock-to-plate philosophy. Our diversity includes an orchard, vineyard, olive grove, smokehouse, academy, market and herb gardens, restaurants plus function facilities.
The Pialligo Estate Academy reflects the diversification and sustainability of the Estate by delivering an array of unique and innovative lifestyle, educational and vocational training programs to enhance personal development, engage social groups, build teams and inspire quality hospitality practices.
The Academy Masters will share their first-hand knowledge, skills, experiences and techniques which will heighten interests, foster passions and enhance lifestyles.
The focus of this class is building your seafood cooking confidence and sitting down to a delicious dinner afterwards. You will gain pearls of nutrition and sustainability knowledge in this fabulous hands on cooking class.
Seafood is best eaten fresh and is so quick to cook, so it’s the perfect thing to cook at home and a lot cheaper too. This hands-on cooking class covers a variety of flavours and techniques for cooking seafood.
If you love Indian food and have always thought of it to be too complicated, I encourage you to join one of my classes where you will learn how to cook an aromatic and flavoursome Indian meal with ease.
we will cure and smoke some Tasmanian Salmon, make a Duck and Pork Terrine, prepare some duck prosciutto, cured and smoked Lamb Rack and tea smoked Breast of Duck.
In our classes we assume no knowledge, but have found that the more a student knows about cooking, the more they learn from our experienced chef presenters.
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