Date: Sunday 19 July 2020
Time: 12 noon – 3pm
Venue: The Cheeseboard, 31 Wolverhampton St, Stafford.
Cost: Members $150 Non-Members $160 – includes class, recipes, lunch and wine

RSVP and prepayment is essential as this event is limited to 12 people

Join chefs Chris Jordan from Three Little Birds and Dale Chapman from My Dilly Bag for a cooking class.  Enjoy a hands on cooking class showcasing native ingredients and how to use them.

Myrtle Damper “Native Dukkah” & olive oil
Kangaroo, Emu and Saltbaked Sweet Potato Kebabs with “Saltbush & Seaweed Spice Mix”
Grains Salad “Lemon Myrtle Burnt Butter” dressing & lemon myrtle goats cheese
“Cinnamon Myrtle Spice” gruyere ganache, anise myrtle meringue “Davidson Plum Jam”

Cooking Demonstration

Sous Vide Kangaroo & Emu Cooking Grains (spelt & bulgar)

Hands on Preparation
Myrtle Damper
Skewering Kebabs Cooking on BBQ Lemon
Myrtle Burnt Butter Dressing (Emulsification with Xanthan)
Gruyere Ganache truffles with macadamia crumb.