We all consume delicious food, but how many of us get the opportunity to make what we eat? Banquet Food’s master butcher Angelo is leading his second and last workshop on sausage-making for the year, on Saturday 23rd July.
In the workshop you will learn everything from cut to cure, from master butcher Angelo (with 50+ years experience), assisted by Don Totino and the team from Banquet Foods. If you missed out on the last workshop held a few weeks ago, and you want to learn how to create the perfect cacciatore and then take it home with you, book your tickets now.
Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore is popularly made with braised chicken or rabbit.
The workshop is followed by a sit-down lunch.
Tickets are $150pp and include a workshop led by a master butcher, a three-course lunch, including beer and wine (and there will be plenty of drinks throughout the day), and 3kg of cacciatore for you to cure at home.
Limited tickets so get in fast, the last workshop was a sold out event!
Banquet Foods is a hidden gem of a European marketplace and comes complete with Don’s Espresso Bar and a wood-oven pizzeria. Located on Port Road at Albert Park, it opens at 8am Monday-Friday and closes at 5pm, except for Saturdays (07.30am to 2pm).
Purchase your tickets here.
Banquet Foods Instagram and Facebook.
