Published on December 2, 2018
Here are some pics of just a few of the dishes you’ll learn to cook on our Big Green Egg Cooking Classes. To see the full line up of dishes, use the link above.
Before our guests arrive, we pop some peppers into the medium Big Green Egg to smoke away for a few hours.
The Big Green Egg Cooking Classes, start in our Garden Room with coffees and teas and a few minutes of Big Green Egg basics.
Then, we start the cooking with Gaucho Bread – a simple but delicious grilled flat bread infused with rosemary and garlic. After that, it’s into the barbecue hut to learn the secrets of brining, rubbing and smoking whilst cooking mini pecan pies in the large Big Green Egg.
For elevenses, it’s roast cauliflower drizzled with Bagna Cauda and the first wine of the day – a delicious, light sparkler from Veneto in Italy.
Lunch comes in 4 ways and the first 2 are ‘planked’ salmon. There’s Naked Salmon (pic above) and Teriyaki Salmon. Both are served with an Asian style Slaw and a glass of Grenache Blanc.
Lunch continues with beef 2 ways. There’s Reverse Seared Rump (pic above) and ‘Dirty’ Ribeye Steak. Both are served with juicy grilled mushrooms, hasselback potatoes and a big red from Italy.
The afternoon is all about party food. On the chicken front, there’s Tom Kerridge’s spatchcock chicken and Pitt Cue chicken wings. And there are pork ribs (pic above), pizzas and pineapples lollies.