THE first week of Plate Up Ballarat features festivities ideal for hands-on foodies keen to expand their skills.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
12.45am is allocated to Ballarat Backyard Beekeeping\u2019s team, who will discuss all things garden beekeeping.<\/p>\n
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.<\/p>\n
Plate Up Ballarat Director, Kate Davis said the experiences will be enjoyable for all home cooks.<\/p>\n
\u201cThe workshops are a great opportunity to get a hands-on learning experience with the artisans and makers,\u201d she said.<\/p>\n