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Smoked and Fired by Wood

Thousands of years ago cavemen were mastering the power of the flame.

Smoked and Fired by Wood

Technique Workshop

LIMITED EDITION CLASS

This is a seasonal class that is only scheduled four times a year.

The thrill of this primal cooking still evokes a deep desire in us to harness this force to create fantastic feasts.

Unfortunately this aspiration, in todays world, may not always reflect in the taste and presentation of the finished product in backyards of Australian homes!

There is a skill and understanding to using these methods of cooking. In this class the process will be de-mystified and you’ll create dishes with unique and exciting flavours.

Dishes that you’ll cook will teach you techniques for wood smoking on your backyard barbeque and water smoker.  This is the first step into a whole new world, you’ll be stoked with our selection.

Included in this class

  • Smoked Chicken, Beetroot, Mixed Herbs, Mayo, Brioche Sliders
  • Chimmichurri Flank Steak, Caramelized Carrots, Corn, Coriander, Spiced Yoghurt
  • Hot Smoked Salmon Hash, Golden Potatoes, Crisp Capsicum and Pickled Vegetables

PLEASE NOTE If Total Fire Ban in place on the day of the class we will be unable to use the Water Smoker. The BBQ and Oven smoking techniques will be utilised to create recipes.

Listen to what clients are saying…              What to Expect and FAQ               Terms and Conditions


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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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