Gault&Millau is launching its Culinary Lecture series with a butchery class led by Head Chef of Bishop Sessa Paul Cooper, along with Haverick Meats on Saturday 3 May.
“Following on from Easter we thought it would be the perfect time to conduct a butchery class with Lamb – this is the class for those looking to take their knife skills to the next level,” says Gault&Millau Australia Chief Judge/Manager, Mark Dorrell.
Watch as Chef Cooper and the Haverick Meats Head Butcher breakdown a whole lamb, walk you through what to look for at the market when it comes to cuts and produce and enjoy a cooking demonstration led by Chef Cooper.
“It’s the complete culinary lecture experience for the serious foodie – not only will you learn some great take home tips and recipes but also learn the technical side to the dish – the art of butchery – plus sit down for a lunch spread with the Chef and butcher!” says Dorrell.
Head Chef Paul Cooper applies a nose-to-tail philosophy, purchasing all meat as the whole carcass which he then breaks down himself on site.
“Chef Cooper represents the modern chef – he is committed to sustainable ethos by utilising all elements of the beast and only sourcing the best meats from local farmers. He is a highly skilled chef so we are looking forward to learning not only the technical skill involved but recipes that keep his customers coming back again and again,” says Dorrell.
The Lamb Butchery Culinary Lecture will be the final event attended by Gault&Millau France Chief Judge Marc Esquerré on his Australia promotional trip.
“This will be the last stop for France Chief Judge Marc Esquerré who will have eaten his way through Sydney and Melbourne’s top restaurants so the lunch conversation will be interesting!” says Dorrell.
Limited tickets available ($60pp incl. GST), bookings available through Haverick Meats on 9316 8900. Event includes butchery demonstration, cooking class, full sit down lunch and gift bag.