Week 1: Cold Smoking Fish
This ancient technique has a long history, rooted in preservation. You'll be covering the fundamentals of cold smoking and curing where you'll learn how to make a simple cold smoker, experiment with flavor during the smoking process and make your own traditional smoked salmon dish with pickles.
Week 2: Hot Smoking Fish
This week you'll be bringing the temperature up, experimenting with different smoking fuels on the barbecue and grilling directly on the open flame.
Week 3: Filipino BBQ
You'll be having a go at Filipino 'Inihaw' typically marinated and served by street food vendors with an array of dipping sauces. Expect flavors of citrus, vinegar and soy sauce.
Week 4: Middle Eastern BBQ
This week you'll be working with lamb and warm spice blends, bringing Middle Eastern flavors to your dining table. You'll also develop your bread making skills by making a pita flatbread from scratch for soaking up all those tasty meat juices.
- Live Workshop: Coaching & Q&A
You'll be able to get real-time feedback on your creations and have the opportunity to ask any questions.
- Plus, bonus recipes & resources!