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Welcome to our bespoke cooking workshop space located in the beautiful Southern Highlands of New South Wales. Our space is dedicated to teaching old cooking and preserving techniques that have been passed down through generations.
We specialize in pickling and fermenting, charcuterie and curing, hot and cold smoking, making meads and vinegars, misos and garums, as well as teaching butchery and dry aging, wild game, foraging, and cooking over fire.
Our workshops are designed for all skill levels
Our workshops are designed to be hands-on and interactive, allowing participants to learn by doing. Our experienced instructors will guide you through each step of the process, sharing their knowledge and expertise along the way. Whether you are a beginner or an experienced cook, our workshops are suitable for all skill levels.
Pickling and fermenting are ancient techniques that have been used for centuries to preserve food. Our workshops will teach you how to make your own pickles, sauerkraut, kimchi, and other fermented foods. You will learn about the science behind fermentation and how to create the perfect environment for your ferments to thrive.
Charcuterie, Curing, Hot & Cold Smoking
Charcuterie and curing are techniques used to preserve meat. Our workshops will teach you how to make your own bacon, ham, salami, and other cured meats. You will learn about the different cuts of meat and how to prepare them for curing. Our instructors will also teach you about the science behind curing and how to ensure that your meats are safe to eat.
Hot and cold smoking is a technique used to add flavor to meat, fish, and vegetables. Our workshops will teach you how to smoke your own food using a variety of different woods and techniques. You will learn about the different types of smokers and how to use them to achieve the perfect flavor.