Beef & Lamb Workshop

Learn to cook red meat with confidence, from a perfectly seared steak on a Tuesday night to a Beef Wellington that makes the dinner party. In this full-day Beef & Lamb Workshop you'll learn searing, doneness, slow cooking and pan sauces, and how to prepare a whole rack of lamb.

The Hero Dishes: Beef Wellington & Herb-Crusted Lamb Rack

You'll wrap a beef fillet in mushroom duxelles, prosciutto and golden puff pastry, then rest and carve it so every slice is pink to the edge. You'll also French-trim a whole rack of lamb, crust it with herbs and mustard, and roast it to medium-rare. These two dishes are the centrepiece of any dinner party.

Weeknight From Scratch

You'll also cook a pan-seared steak with a red wine and peppercorn pan sauce, a red wine braised beef that you make once and enjoy twice, and Vietnamese shaking beef (bò lúc lắc), a fast, high-heat stir-fry.

What You'll Learn

You'll learn to choose the right cut for the right method, sear for a deep crust and cook steak to the doneness you want, and use temperature and resting to get consistent results. You'll French-trim and roast a whole rack of lamb, wrap, chill and bake a Wellington without a soggy base, and build pan sauces and slow braises with depth of flavour.

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