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A Taste of Scotland - Haggis and Sausage Making Class at Dysart House.
Sun. 4 December 2016, 10:00 am – 4:00 pm AEDT
Learn the art of haggis and sausage making with Mark Nicholson, in the historic kitchen of Dysart House.
Mark Nicholson is the founder of the award winning Wurstshaus gourmet deli in Hobart and a self described sausageologist. He will guide you through the finer details of creating the traditional cuisine of Scotland; haggis and sausages. Establishing Wursthaus in 1985 as a specialist manufacturer of traditional and innovative meat-based products and smallgoods Mark has over 30 years of knowledge to share throughout the day, with a few limericks and a tale or two sure to be thown in.
Mark will talk you through the process step by step using only ethically raised, locally sourced meats, farmed right here in Kempton. This is a rare opportunity to learn about the fairly unknown art of haggis making, in a stunning 1840's colonial inn kitchen.
Making the most of the day, you will also be invited to join us in a behind the scenes tour of the distillery and bond store, and guided tasting of some of Redlands Distillery's tasty spirits valued at $35.
Included in your day:
All the ingredients necessary for the day
Morning tea and a generous Scottish style late lunch
Redlands Distillery tasting flight - a selection of four Redlands spirits to enjoy
A behind the scenes distillery tour
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