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Have you always wanted to improve your BBQ skills? If you are like most, you’ll be wanting to know how to cook a great steak, or any meat for that matter to provide succulent tender results. and serve fabulous meals in your own backyard.
The most frequently asked question in class is ‘How do I know when the meat is done? Well here’s a class to show you!
We’ve considered personality types as well and have techniques for ‘fly-by-the-seat-of-your-pants-splosh-a-bit-in’ plus ‘time-it-to-the-second-and-follow-the-recipe-to-the-letter’ cooking styles. We’ll cover it all.
With lots of hands-on action, your confidence will grow as your know-how develops. Bring some beer or wine, relax and enjoy some fun learning. You’ll love the superb barbeque feast that will conclude the class with everyone around our long dining table.
Included in this class
Grilled T-Bone Steak with Salsa Verde
48-Hour Rosemary and Garlic Marinated Lamb Rump
Go-To Easy Oregano Lemon Golden Chicken Thigh Bruschetta
Barbequed Potato Skins with Quick Guacamole
Mexican Spiced Chipotle Corn charred on the cob
Listen to what clients are saying… What to Expect and FAQ Terms and Conditions
Are you looking for a fun and unique event to share with your team or clients? Think cooking school!
Enjoy beautiful food experiences and feed your passion for culinary knowledge. Step out of the ordinary.
Awesome articles written by our Matters of Taste Chefs on cooking techniques, free recipies and more!
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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
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 the kitchens of a busy country inn.
After marrying Kojonup farmer-boy Anthony in 1990, they moved to Perth. Tracey initially worked for Mustard Catering in Fremantle where she enjoyed a senior role in menu development. She then went on to work for one of Perth’s leading law firms as their catering co-ordinator and later took a position with Kate Lamont’s team.
Establishing Matters of Taste Cooking School in 1997 Tracey says “After running this business for so many years, my love of food and cooking is constantly growing. We seem to have such gorgeous clients and I still get a buzz out of every class”.
Tracey is serious about cooking but doesn’t take cooking too seriously. She facilitates classes with her special style of humour and is known for making class participants feel immediately at ease. She has a vast knowledge of food and cooking and is delighted to be able to inspire and teach clients to realise their potential.
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