NAIDOC might be moved to November this year due to COVID-19 but we’re still celebrating with a Native Cooking Class with Wendy and the gang at The Cheeseboard in Stafford.
Date: Sunday 19 July 2020
Time: 12 noon – 3pm
Venue: The Cheeseboard, 31 Wolverhampton St, Stafford.
Cost: Members $150 Non-Members $160 – includes class, recipes, lunch and wine
RSVP and prepayment is essential as this event is limited to 12 people
Join chefs Chris Jordan from Three Little Birds and Dale Chapman from My Dilly Bag for a cooking class. Enjoy a hands on cooking class showcasing native ingredients and how to use them.
Menu
Myrtle Damper “Native Dukkah” & olive oil
Kangaroo, Emu and Saltbaked Sweet Potato Kebabs with “Saltbush & Seaweed Spice Mix”
Grains Salad “Lemon Myrtle Burnt Butter” dressing & lemon myrtle goats cheese
“Cinnamon Myrtle Spice” gruyere ganache, anise myrtle meringue “Davidson Plum Jam”
Cooking Demonstration
Sous Vide Kangaroo & Emu Cooking Grains (spelt & bulgar)
Hands on Preparation
Myrtle Damper
Skewering Kebabs Cooking on BBQ Lemon
Myrtle Burnt Butter Dressing (Emulsification with Xanthan)
Gruyere Ganache truffles with macadamia crumb.
We’ve also prepared a NAIDOC hamper for Slow Food members and Brisbane residents. The hamper includes:
- Native Dukkah 110g
- Cinnamon Myrtle Spice 20g
- Seaweed & Saltbush Spice 20g
- Davidson Plum Jam 100g
- Wattle Seed & Onion Marmalade 100g
- Chef’s Recipes & Recommendations
Cost: $50
Order before: Friday 26 June 2020
Pick up: from Tuesday 30 June from The Cheeseboard, 31 Wolverhampton St, Stafford
Delivery: $10 for Brisbane City Council area, $20 Greater Brisbane
Wednesday 1 July for Southside of the river
Thursday 2 July for Northside of the river
