Take the mystery out of homemade charcuterie when you join Chef Chappy at the home of My Green Garden in Donvale in making fresh sausages and salami. Chef Chappy has a wealth of experience in this preserving technique as well as being a qualified chef of many years and now a teacher at William Angliss College passing on his immense practical knowledge.
We believe that learning happens best when you get involved in all aspects of the process, so we take you from the selection and suitability of different meats for fresh sausages and cured salami, to the mixing and the fillings of casings. The home setting of My Green Garden means that you can envisage doing the same in your own kitchen. Immerse yourself in these age-old traditions and then, when we have finished, get treated to a delicious lunch showcasing the sausages made that morning with other homemade Italian preserves, all served with lovely bread and a glass of wine to wash it all down.
Please note that the salami made will be left to cure in a specially controlled environment for up to 6-8 weeks and then you will be notified when they are ready for you to pick them up. You will get them vacuum sealed for long term safe keeping.
This workshop will not proceed unless we get a minimum of 8 people attending. You will be entitled to your money refunded if the workshop does not go ahead.
The day will start at 10.00am and be finished by 1.30pm.
BOOKING CONDITIONS Bookings are considered final once payment is made. If you need to cancel, at least 7 days notice is required in order for a refund, less a 10% administration fee. For any cancellations made within 7 days of the workshop date, you will forfeit your fee unless the place can be filled from a waiting list (you willl be refunded less the 10% admin fee). If you would like to transfer to another workshop, it must be done with at least 7 days notice before the start of the workshop.
ABOUT THE PRESENTER
After commencing his apprenticeship at the age of 16 in a prestigious hotel, Michael Chapman realised that food was going to be his career.
That was 35 years ago. Now he has been in the industry since that time in various roles and positions, in large and small establishments including many of his own businesses, shared with his wife, Leah..
This year Michael finds himself coming full circle, and back at the beginning of where he started his apprenticeship in cookery and training at William Angliss Institute, only this time as a teacher.
Along the journey Chef Chappy has continued in his professional development, learning all there is about preserving, sausage and salami making and anything to do with the traditions of years gone by, in the way we used to eat.
A fantastic day learning to make sausages and salami. A hands on class of learning what makes a good salami not just by recipe but also by touch and feel. Thanks chef Chappy and Maria for a great day.
I learned to make sausages and salami! That in itself was a great experience. I now have a new life skill. It was a very friendly and hospitable environment. I would love to come back again.