Seafood is a classic part of an Australian Christmas. Annie imparts her knowledge of specialty Christmas fare such as crayfish, prawns and the wonderful art of both hot and cold smoking salmon. Vegetables and salads have stand-alone status in Annie’s mainly vegetarian household, and her recipes and tips will delight all, not just the vegetarians. This class also features two classic Christmas desserts.
Held at Du Fermier in Trentham, the class includes morning tea, demonstration class, lunch and wine.