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
Guest Chef
One of Australia’s Greatest Culinary Chef's - Annette Fear, Exclusively at Food I Am
Originally from Sydney, Annette moved to the Sunshine Coast in the 1980’s where she was chef at various Noosa restaurants such as Bistro C and Lindoni's.