With 25 years of experience teaching the industry how to produce small goods, Andrew Morabito really knows a thing or two about salamis, sausages, smoking and curing.

In this class, Andrew will be firing up his Green Pellet Mountain Smoker to introduce you to techniques used to delicately smoke meat, poultry and fish. You will be smoking sides of salmon, chicken and learning the art of beautiful tender sticky smoked baby back ribs, Andrew’s way!

The Menu

Reverse Sear Smoked Rib Eye Steak

American Style Pork Ribs

Smoked Chicken Breast

Hot Smoked Salmon

This class is hands-on and all smoked delicacies will be served at the end with some hearty salads and some ice cold craft beers

Booking Conditions:
1. Cancellations are not refundable.
2. The Essential Ingredient reserves the right to alter or cancel a class without notice. In the event of a change, you will be contacted on the daytime phone number provided to us at time of booking.
3. Registration is from 30 minutes prior to the class start time.
4. All classes and events require closed-in shoes.
5. We cannot accommodate dietary requirements in all cases. Please contact us prior to booking on 02 9555 8300.