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Join master butcher Paul Suleyman from Goodwood Quality Meats, BBQ smoking champions Rub & Grub and Big Shed Brewery, at Scoffed cooking school to enjoy an enthralling beef and smoking master class. Starting with hot salt beef bagels for breakfast, you’ll light up the BBQs, prep your meat, watch the butcher cut up a whole side of beef, make your own beer and BBQ sauce, create a unique rub, and taste some beers, whilst your lunch smokes away.
On the lunch menu:
American brisket with Big Shed Scoffed’s exclusive BBQ sauce
Rump cap with rock salt, salsa and faroja
Taste aged v non-aged steak
Beef ribs with Chimichurri sauce
Big Shed beer tastings
Big Shed S’mores
Bottle of Scoffed’s Big Shed beer BBQ sauce
Your unique Rub & Grub rub
Mini meat pack (1 kg from the beef carved in class)
All bookings are done via the TA website.
Enjoy a hands-on culinary and cultural experience creating a three-course dinner with matched wines while tasting a range of uniquely Australian ingredients.
Listen to the passion and expertise of aboriginal elder and medicine man from Red Centre Enterprises, Yuandamarra, as he provides insights into our very own culinary heritage and then be tutored by Alana from If You’re Game in how to use these wonderful ingredients to create modern Australian dishes.
Cured and paperbark smoked Kingfish,, finger lime dressing
Crocodile tacos w/ bush tomato salsa
Kangaroo fillet, macadamia and sheep’s yogurt crust, native dukka, parsnip puree, native plum jam
Native plum, cherry and lemon myrtle trifle
Please click here for more info or to book via TA page
Forage to Feast brings you a food experience like no other. Spend the day with chef Alana Brabin from If You’re Game and be part of a tour to select Adelaide Hills producers. Collect all the crucial ingredients for an indulgent three-course meal focused on venison, then whip it up back at Scoffed in St Morris.
Tour includes farm tours, champagne, wines, lunch, afternoon tea at winery, and 5 course tasting menu at Scoffed.
Draft Cooking Class Menu:
Venison carppaccio – mulberry, wasabi emulsion, cured egg
Skewered oyster mushrooms, chilli butter
Mushroom salad – pickled, dehydrated and fried
Smoked Venison prosciutto wrapped figs – blue cheese mousse
BBQ venison backstrap, grilled cos, parmesan.
This Tasting Australia event is suitable for guests aged 18+. Please wear clothing and shoes suitable for walking outdoors.
Forage with an aboriginal elder and explore a regional farmers market on this new tour from Adelaide’s Scoffed Cooking School. You’ll discover the power of native ingredients as a source of both food and medicine, meet local producers and enjoy a two-course meal with matching wines.
Tour includes farmer’s market tour, breakfast, foraging for native ingredients, champagne at Lizard rock, 2 course cooking demo and lunch with matching wines from Unico Zelo.