Head chef Alex Drobysz demonstrates whole animal butchery in November’s “Lessons from the Butcher” instant expert session for Good Food month. Hosted in the state-of-the-art Baker & Evans kitchen, guests will learn how to butcher a whole pig whilst hearing the chef’s insider secrets to perfect cookery, cuts and serving tips for pork. Spanish wine will be offered throughout the course, then paired with four courses of perfectly cooked pork in the Bar Nacional dining room.
Date: Tuesday 11th of November
Time: 6.30pm – 10:00pm
Price: $120 – beverages included
Phone: 03 9252 7999