We don’t know about everyone else, but since deliver became SO easy, we’ve lost touch with our kitchen skills a little. Thankfully we’ve found just the place to brush up on those skills (and maybe learn some new ones).
Dec 22, 2017
We don’t know about everyone else, but since delivery became SO easy, we’ve lost touch with our kitchen skills a little. Thankfully we’ve found just the place to brush up on those skills (and maybe learn some new ones).
Scoffed Cooking School celebrated their birthday this year by adding a few new classes to their repertoire.
It’s brand new, but as of December Scoffed launched their BBQ Guru Cooking School, to help people take their BBQing skills to the next level. From February 2018, people can learn all about smoking, indirect vs direct cooking, different types of fuel, rubs and marinades, carving and trimming, and even which cuts of meat (and types of seafood) to choose.
“Scoffed is all about making cooking from scratch fun and accessible, and this new series of classes will help people lift the lid on the nuances of Australia’s favourite backyard pastime,” owner Nadine Silverberg said.
The new three week courses and one-off classes kick off on 1 February 2018. More details here.
If BBQing doesn’t feel like your round, then dip a toe into the very popular native ingredient pool with their co-hosted Something Wild classes. Think barramundi seared in pepperleaf, kangaroo fillets rolled in roasted & ground wattleseed, native carrots with muntrie jus and karkalla, rosella flower pavlova and more!
Classes include hand picked local wines with every course, a $25 voucher to use at Something Wild, a special introduction from Something Wild on how ingredients are harvested and their traditional uses, and expert guidance from our head chef Lachlan Mackinnon (previously of Windy Point and Red Ochre).
Of course, there are many more classes to brush up on the ol’ kitchen skills. Which we will admit we’ve let slide a bit since Uber Eats came into the mix!! You can check out what Scoffed have on offer here.