Pork & Poultry Workshop

Cook one showstopper for your next dinner party and a handful of dishes you'll make every week. In this full-day Pork & Poultry Workshop you'll learn to break down a whole chicken, control your heat, and cook chicken and pork so they're juicy every time.

The Hero Dish: Pancetta-Wrapped Chicken Roulade

You'll butterfly a chicken breast, fill it with a herb and mushroom stuffing, wrap it in pancetta, then roast and slice it into neat, dinner-party rounds with a pan sauce from the roasting juices. It looks impressive, but you can prepare it ahead.

Weeknight From Scratch

Alongside the roulade you'll cook crispy roast pork belly with crackling and apple-cider glaze, a pan-seared pork cutlet with sage, mustard and cider sauce, buttermilk fried chicken with chilli honey, and Vietnamese caramelised pork (thịt kho) with steamed rice. You'll also make chicken stock from the frame of your own bird.

What You'll Learn

You'll break down a whole chicken and use every part, then butterfly, stuff, roll and tie a roulade. You'll score, dry and roast pork belly for crisp crackling, control your heat when roasting, pan-searing and frying, judge doneness by touch and temperature, rest meat properly, and make a quick pan sauce from the fond left in the pan.

What to Expect

This is a full-day, hands-on class from 10:00am to 5:00pm. You'll have your own bench and step-by-step guidance from an expert chef, in a small group of up to 16 so there's plenty of one-on-one help. We cook with premium Victorian produce, then sit down to enjoy what you've made with a glass of wine, beer or soft drink. You'll take the recipes home so you can cook it all again.

This is Day 1 of The Confident Home Cook, a six-workshop program at Otao Kitchen, but you can book it on its own.