All masterclasses include; Tutorial & hands on workshop helping make the product, take home product, recipes, coffee, tea, water through out and meal time

Lunch; Charcuterie, matzo ball soup, salad, bread & wine

Dinner; Charcuterie, butchers cut, salad, bread & wine

Courses start 12pm & 6pm sharp and go for 3.5 hours plus 45 meal time 

Classes held at Young George prep kitchen & meal time will be in the deli amongst the charcuterie and pickles.
What to bring- note book & pen
Min 6 per class / Max 10 per class 

Monday day session or evening class

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Pate en croute & picnic en croute  

3rd May & 7TH JUNE 12pM & 6.30PM CLASSES  $250pp
The most impressive French terrine of meat wrapped in pastry. Watch and learn the art of making this impressive terrine, then you will get to make your very own a picnic size en croute and the recipe to replicate for your next picnic or dinner party.
Chef Adam Giddings & Melissa Palinkas talking through all the steps & technique

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Parfait & Pate 10th May  

12pM & 6.30PM CLASS $180pp
What is the difference between pate & parfait? Well you just need to come to find out.
Watch and learn the techniques to making the silkiest parfait and the smoothest pate, you can recreate at home with the recipes from the class.
Chef Matt Novak & Melissa Palinkas talking through all the steps & technique

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Nduja & Mortadella

24th May  & 5TH JULY 12pM & 6.30PM CLASS $230pp
The most famous spreadable salami & emulsified cold cut from Calabria & Bologna in Italy
Step by step workshop
Chef Garth Cleavland & Melissa Palinkas talking through all the steps & technique

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Country terrine & Jambon persille

 21ST JUNE 6.30pm work shop event $250
2 very different terrines by comparison. One cooked and one set. Learn the difference between cooked and set terrines that you can make at home.
Chef Matt Novak & Melissa Palinkas talking through all the steps & technique

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For group bookings or private corporate dates please contact us direct

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