Secrets to Duck, Pork Belly and Pinot - Cooking Class
Food I Am
29 Kunzea Place
Springvale NSW 2650
19th March 2020
6:00pm to 10:00pm
Their skilled chef will take the mystery out of preparing duck and pork belly, learn the foundations to cook restaurant quality dishes at home. Confit and roast duck legs, pan sear duck breast and then learn how to get incredibly moist pork belly with a crackling crunchy top - it is all easier than you think!
Their wine specialist, DJ Pieroway has selected the perfect pinot pairings with each course.
|19th March 2020||6:00pm to 10:00pm|
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