Braising and Brining
Braising and Brining
$275.00
Thursday 4th July 2024
This is a class for meat and poultry cooks and eaters. It will take a deep dive into the science of cooking meat and explain how and why brining and braising work.
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These intimate masterclasses, held at du Fermier, are demonstration in style. Annie will take you through several recipes and cooking techniques, along with tools and tips on how to cook with ease and confidence.
You will receive notes and recipes from the class, ample opportunity to ask questions of Annie, morning tea on arrival, and a lovely light lunch featuring the recipes from the class and a glass of wine, finishing up around 3:30 - 4:00 p.m.
