Butchery Demonstration, Masterclass and Lunch
The Ultimate Farm to Table Experience!
Join us for a complete Farm to Table experience at Fowles Wine!
Matt Fowles, is teaming up with local legend and master butcher, Chris Hawke, to bring you closer to the source of food and wine.
In this butchery short course, we will be covering sustainable farming practices, provenance, animal husbandry, slaughter, storage, marinating and cooking your meat.
This is a hands-on experience; after watching Chris and Matt breakdown a lamb carcass cut by cut, everyone will be provided with their own butcher’s knife and kevlar glove, to bone and butterfly their own lamb shoulder (with Chris and Matt’s help). After a short mid-morning break with scones, coffee and tea, Fowles Wine Head Chef Adele Aitken will then take us through how to marinade and cook our lamb shoulders.
A feast of freshly farmed lamb (including a primal cut and a slow cooked braise) with sides of local vegetables and complimentary Farm to Table wines will be prepared for everyone to enjoy between 12-2pm.
To take home, each guest will receive:
- Their own personally marinated and butterflied lamb shoulder (vacuum sealed for you during lunch)
- A bottle of Fowles Farm to Table wine
- Butcher’s knife (recommended by Chris)
- Kevlar glove (recommended by Chris)
- Tea towel
- Certificate of completion
- Lamb shoulder recipe and cooking instructions
When: Sunday, 18 August 2019
Time: 10am - 2pm (please arrive at 9.45am for a 10am start)
No experience required - this is great course for people who want to learn more about farming, butchery and preparing their meat. Hosted by Matt Fowles, this will be a fun, friendly and hands on day, overseen by our expert butcher.
NB: Please arrive at 9.45am for a 10am start and BYO apron! (we will have spares on the day)
To enquire about tickets, please call us on (03) 5796 2150