An Introduction to Sausage Making
Event Details:
- Date: 3 July 2013
- Start Time: 5:30pm
- End Time: 9:00pm
Presented by Feast! Fine Foods
This limited edition class includes:
- A demonstration of the breakdown of a whole pig carcass with information on selecting the best cuts for Sausage Making
- Instruction in creating a traditional sausage (Mincing, Sausage Filling and Tying)
- Instruction in creating a gourmet sausage (Mincing, Sausage Filling and Tying)
- Involvement in creating “The Adelaide Review Sausage” with other participants. This will be a brand new flavoured Sausage developed during the class by participants selecting various ingredients from our ‘Pantry’ to create this new flavour which may appear for sale in our stores in later months!
- Handouts folder with information on content covered during the class
-Each participant will receive approximately 2kg of sausages to take home – Over $30 Value!
- Approximately 1kg of “The Adelaide Review Sausage” which will be created during the nigh with class participation.
- Approximately 500g of traditional English Pork Sausages
- Approximately 500g of Gourmet Pork & Fennel Sausages
This special class is strictly limited to a maximum of 40 attendees.
Cost: $70
Book here
Smallgoods Appreciation Classes
Event Details:
- Next on: 5 July 2013
- Start Time: 6:00pm
- End Time: 7:30pm
- This event is also scheduled for 2 August 2013, 6 September 2013, 4 October 2013, 1 November 2013.
Presented by Barossa Fine Foods
Join Alex Knoll, 4th generation smallgoods maker for an enjoyable and informative session on the finer points of smallgoods appreciation.
It’s a feast for the senses as you look, learn, smell and of course, taste! Alex will explain the ingredients, processes and traditions behind these gourmet meat products also know as charcuterie or aufschnitt.
A select Barossa Valley Winery will also join us to offer delicious paired tastings.
COST: $25
Book here
Little Market Chefs
Event Details:
- Next on: 9 July 2013
- This event is also scheduled for 11 July 2013, 16 July 2013, 18 July 2013.
Little Market Chefs is back these school holidays!
Here at the Adelaide Central Market we are passionate about starting from ground level and teaching the next generation how to prepare healthy, easy and tasty meals together with nutritional advice to educate them on the importance of a healthy lifestyle. Why? Because good health starts in the kitchen!
We have teamed up once again with Sprout cooking to bring you these interactive, educational and fun classes for kids aged between 5 and 13 years.
Places are limited, so book now! All classes will include:
- 45 minute interactive cooking class hosted by Sprout with Masterchef’s Callum Hann and dietitian Themis Chryssidis
- Market chef hat
- Mini Market Tour (9-13 years only)
- Tastings & recipe to take home
- …. and a lot of fun
CHILDREN AGED 5-8 years
| WHEN: | Tuesday 9 July & Tuesday 16 July 2013 |
| TIMES: | 10am, 12pm, 2pm |
| WHERE | Adelaide Central Market – Gouger St stage |
| COST: | $15 per child plus booking fee (45 minute session) |
| NOTES: | Please advise of child’s dietary requirements/allergies in writing when booking. All children to wear closed-toe shoes, no nail polish, hair back and have clean hands on arrival. |
| BOOKINGS: | http://littlemarketchefs1.eventbrite.com.au |
CHILDREN AGED 9 – 13 years
| WHEN: | Thursday 11 July, Thursday 18 July 2103 |
| TIMES: | 10am, 12pm, 2pm |
| WHERE | Adelaide Central Market – Gouger St stage |
| COST: | $15 per child plus booking fee (45 minute session) |
| NOTES: | Please advise of child’s dietary requirements/allergies in writing when booking. All children to wear closed-toe shoes, no nail polish, hair back and have clean hands on arrival. |
| BOOKINGS: | http://littlemarketchefs1.eventbrite.com.au |
Poultry & Game Butchery
Event Details:
- Date: 24 July 2013
- Start Time: 5:30pm
- End Time: 9:00pm
Presented by Feast! Fine Foods
Watch the process as one of the Feast! butchers bones out a Chicken, Quail and portions a Rabbit, then each participant will then get to try their hand at each process. Each participant gets to take home all products that they have prepared (worth approximately $55) and taste the cooked product at the end of the class.
COST: $140
Book here
Sausage Making
Event Details:
- Next on: 21 August 2013
- Start Time: 5:30pm
- End Time: 9:00pm
- This event is also scheduled for 18 September 2013, 30 October 2013, 27 November 2013.
Presented by Feast! Fine Foods
This Sausage making class takes you through the whole process of creating a great tasting Sausage. During the class, you will get to watch and assist in creating Traditional and Gourmet Sausages to learn the techniques used.
Once you have been familiarised with the techniques, it will then be up to you to create your own uniquely flavoured Sausage. You will get to select ingredients from our pantry to find the most flavoursome or exotic ingredients you can think of to add to your sausage mixture.
Read some blogs about the class here:
Sausage Making Class – by “Lambs’, Ears & Honey” – June 2011
Sausage Making Class – by “What’s on the List” – April 2013
Cost: $140
Book here
Mastering The Grill with Richard Gunner
Event Details:
- Date: 25 September 2013
- Start Time: 6:00pm
Presented by Feast! Fine Foods
Founder of premium beef brand Coorong Angus Beef and Feast! Fine Foods, Richard Gunner will take you on a journey to perfecting your grilling techniques.
Watch and learn to cook Beef Oyster Blade and Rump Steak to perfection before participants will get to trim Onglet (Hanger Steak) and then cook it with their newly developed skills!
Participants will then sit down to enjoy a feast of different steaks and salads which will be enjoyed with wines from Bremerton.
COST: $140
Book here