That primal screaming you hear across Geographe Bay from time-to-time, manifests from a charcuterie purist seeing grazing boards – a crazed extravaganza of sauces, dips, dried fruits, olives, sugared almonds, chocolates, meats and maybe even a Lego set – being described as charcuterie boards.
There is terrible faux-artisan charcuterie out there, an unedifying jumbled chaos of arid air-dried hams, spongiform salami and gristly chorizo. You cannot simply empty your fridge on to a serving board and call it charcuterie.
Authentic charcuterie is an unusually rich agglomeration of protein and fats, which, in their mouth-coating fullness, allows you to take real lingering satisfaction in their resonant flavours. Such charcuterie deserves to be thoughtfully compiled and served, which is where this course comes in.
To avoid meat-board mishaps, our course covers:
- to cheese or not to cheese,
- the variety of meats differentiated by texture and flavour to produce the best boisterously flavoursome company,
- rillettes and pates and their crucial difference,
- accoutrement which offer peripheral, complementary notes of acidity,
- a limited number of sweet and savoury items which combine in a sublime way (but only as a support act to the meats themselves),
- charcuterie is best enjoyed on its own, naked, however good bread and butter is life, so when and how to do so, and
- how to identify the freshest ingredients and at what temperature to serve them.
Tickets:
$115 single entry
$220 double entry
$105 per head for groups of six or more
You can book tickets here! Bookings are essential!
All proceeds from the Artisanal Cheese Series go to rescuing at-risk horses and supporting our work in horse welfare.
