Curing Master Class Long Lunch

In this hands-on class you will learn the principles of making and curing salami, capicola, pancetta and prosciutto.

The class will cover choosing the right cuts, seasoning and creating the right environment to make the best tasting cured meats. Dave will ensure you get the salt, meat and fat ratios correct as well as offering a little left of field inspiration for different flavours to ensure you will be confident curing at home.

Along side that, chefs Mathieu Verhoeven and Angga Ovidi will cook an incredible 6 courses long lunch featuring local Tasmanian produce using French techniques and Japanese inspired flavours

Event Venue & Nearby Stays

134 Macquarie St, 134 Macquarie Street, Hobart, Australia

Concerts, fests, parties, meetups - all the happenings, one place.

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