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Braising and smoking made easy!
Ever wondered how they get that pork belly for the Banh Mi just right? Or the brisket for the Philly Cheese Steak so tasty and tender? How about succulent pork ribs done in the smoker?
On completion of this inspiring short course on slow cooked meats you’ll be more than equipped to take on those Summer BBQs and family gatherings in style. Your focus will be on braising and smoking secondary cuts and including them in contemporary favourites like Philly Cheese Steak, Banh Mi and two varieties of pork ribs.
*6.00 pm – 9.00 pm
2 day course
Wednesday 24th & Thursday 25th July, 2019
Neat casual, with fully enclosed non slip shoes. Long hair tied back. Please bring a container to take your food home with you.
* Please arrive 15 minutes prior to the listed start time of your selected course in the Regency International Centre main foyer
*Course is subject to minimum numbers
*Photos are an example and not necessarily what will be produced/ delivered during the class/ lesson/ demonstration.