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BOOKED OUT - Secrets to Duck, Pork Belly and Pinot

Our skilled chef will take the mystery out of preparing duck and pork belly, learn the foundations to cook restaurant quality dishes at home. Confit and roast duck legs, pan sear duck breast and then learn how to get incredibly moist pork belly with a crackling crunchy top .…it is all easier than you think!

Our wine specialist, has selected the perfect pinot pairings with each course.

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  • Spiced Honey Glazed Duck Breast

  • Pear Salad with Dried Cherries and Candied Walnuts

  • Confit Duck Legs

  • Warm Puy Lentil Salad with Green Beans and Pickled Lemon

  • Roast Pork Belly with Caramelised Apples and Cider Sauce

  • Parsnip Puree

Presenter - Renowned Chef & Author Annette Fear

 

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$150 per head.