Once upon a time we used the whole animal – we took nothing for granted. Hooves, livers, intestines, prime cuts, skin, tail – The Whole Lot. If we are going to eat meat we need to be grateful for the entire animal and that means we need to know what to do with every bit. That’s why we are so excited to have Peter Wolfe the Free Ranging Chef on board to take you through the Whole Sheep. On May 28 learn how to break down a carcasse and how to cook and enjoy all parts. Develop a love for offal! You’ll learn knife skills, cooking skills and you’ll gain a new respect for meat and the animals it comes from. Lunch and snacks are of course included!
Bonus: If you are interested in raising your own sheep we will give you our top tips for doing so.
Where: At The Kandanga Farm Store – 93 Main St Kandanga (2 hours north from Brisbane, 55 mins Noosa and the Sunshine Coast)
When: Monday the 28th May from 9 to 3pm. Please arrive at least 15 minutes prior to register and order a coffee.
This is a hands on class in a commercial kitchen – please wear comfortable, closed toe footwear and bring an apron to protect your clothes.
About your teacher: Peter Wolfe the Free Ranging Chef from Cedar Creek Farm Bushfoods. Peter is best known for his passion for Australian Native Bush foods. He is a chef gone wild – giving up the restaurant world to work with farmers in developing product ranges from their raw produce, to develop his own range of bush foods inspired condiments and to share his knowledge with foodies wanting to try and experiment different flavours. Peter loves cooking with ingredients that baffle and intimidate – including offal and those less popular cuts that can pack so much flavor. Completely approachable and full of general cooking tips and ideas as well, Peter will make you feel at home.
Whether you’re a farmer or a foodie (or both!) there is something for you at The Kandanga Farm Store.
Reserve your place now as spaces are limited.
Please note this workshop is not suitable for vegetarians. IF you have any specific dietary limitations (ie no dairy/gluten) please let us know in advance of the workshop.