Workshops to help home cooks Plate Up

THE first week of Plate Up Ballarat features festivities ideal for hands-on foodies keen to expand their skills.

As part of the Made of Ballarat campaign, four workshops with local professionals and producers will be running at The Mining Exchange this Saturday, 4 May.

At 10.45am, the series begins with Robert Jones, owner of Tuki Trout Farm. This workshop looks at the essentials of preparing fresh trout, including filleting and varying cooking styles.

Mick Nunn from Salt Kitchen Charcuterie presents at 11.45am, teaching the ancient art of dry curing meat, focussing on salting, netting and hanging Capocollo, Lonza, Pancetta and Breasola.

12.45am is allocated to Ballarat Backyard Beekeeping’s team, who will discuss all things garden beekeeping.

The series conclude with chef, Peter Ford from 2.45pm, who will show attendees how to put together his signature canapes, featuring Sher Wagyu beef and Asian flavours.

Plate Up Ballarat Director, Kate Davis said the experiences will be enjoyable for all home cooks.

“The workshops are a great opportunity to get a hands-on learning experience with the artisans and makers,” she said.

Each workshop is $25 and recommended for people over 12 years of age. Bookings can be made at stickytickets.com.au.

The full list of Plate Up events is available at plateupballarat.com.au/events-ballarat-2019.