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This is a seasonal class that is only scheduled four times a year.
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.
PLEASE NOTE If there is a Total Fire Ban in place on the day of the class we will be unable to use the Water Smoker. The BBQ smoking technique will be utilised to create recipes.
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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