WILD EVENT
Beef Workshop - Spring 2020
What a fantastic day to cook outside in the wild. The weather was perfect, 20 degrees c, no wind; a true miracle for us in Tasmania. In Tassie we can have 4 seasons in a day without questions so I think it’s safe to say we were pretty blessed… with the weather, the company, the lack of restrictions and the way the beef came out!
I absolutely loved meeting everyone who came along. The drinks and conversation were flowing, there were laughs all around and the highlight was undoubtedly the 16 week dry aged beef rib brisket, until we got to the Makey Whiskey with the fire cake!
Big thanks to Rowena and her gang from Launceston for coming all the way, it was a great day to all share the joy in Christening Darren’s new knife as we sliced through the 16 week dry aged beef rib brisket!
In somewhat odd times like this, it sure is nice to be able to gather, learn, enjoy a laugh or two and some dang good food around the fire with. new mates.
The day was all about cooking of fire… using many different techniques.
Hanging the cabbage for “Coolslaw” and the mead for Asado rib rack soaked in whiskey
At my workshops everyone gets their hands dirty!
All the fresh produce that Tassie has to offer worked it’s way into our custom cookbooks for the day.
The awesome team and lifelong friends from the day.
All images by Jonathan Wherret