Join Gourmet Farmer Matthew Evans for a two-day cookery class in a school like no other.
All the bounty of Fat Pig Farm is destined for our oversize farmhouse kitchen. You can be a part of this, by joining us for one-off, hands-on workshops that celebrate the harvests, the seasons, and to finish, the lavish country hospitality Tasmania is renowned for at our long table feast. Every week, every month, every crop is different from the last and you get to be an integral part of the harvesting, and the cooking.
Ross O’Meara, pig farmer, owner of Bruny Island Food and small goods master, will join Matthew in this intensive hands-on two-day workshop celebrating the pig. Our Pig Days Out will teach you how to get to grips with the whole pig and learn how to transform the entire carcass into a wide range of nose to tail recipes.
We’ll cover curing, maturing, and storing your products. On both days, you’ll get to enjoy our delicious farmhouse fare, finishing up on the Sunday with a bang up feast centered around some of the pork products you’ve helped create, along with local wines, beer and cider.
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