March 10th 2021 - Available now. For other dates, please enquire.
Join Emma Bruce, Founder of Provenance Kitchen for a 6 hour cooking workshop focusing on abalone and beef. In this class, you'll spend time getting familiar with using the sous vide method. The ultimate 'surf and turf' meal, this workshop takes your repertoire to a whole new level.
In this class, you'll cover 4 courses;
Your day will start with an immersive experience out on the farm, walking through the paddocks with Cape Grim Beef farmer, John Bruce (Emma's father). You'll have the chance to get up close with the cattle and hear what goes into grass-fed beef production, as well as their environmental and sustainability standards.
You will also visit the local abalone farm and see how this delicacy is produced in the pure waters of the north-west Tasmanian coast. Before you head into the kitchen, you'll join Emma on the beach to forage for local herbs to use in your dishes.
You'll spend the rest of the day in the kitchen at the Highfield Historic Site, covering preparation and cooking techniques designed to be repeated at home. This experience ends with a group meal, matched with premium Tasmanian wines. The class is designed for enthusiastic home cooks, but is suitable for all levels.
Learn more about Cape Grim Beef experiences
Start/finish times: 10am-4pm | 6 hours duration
Do I need to bring anything?
You don't need to bring anything for this experience. Please wear comfortable casual clothing and footwear that is suitable to stand in all day. A jacket is also recommended to take when out on the farm or foraging along the beach. If you bring your own knives, you are entirely responsible for their care and safety.
Classes have a minimum of 4 and maximum of 8 participants.
This experience is held in Stanley, north west of Tasmania, Australia at the Highfield Historic Site. Approx. 4hours and 40mins drive from Hobart, 2hours and 40mins from Launceston.
How to get there
This experience is self-drive. No shuttle buses are available.