|
|
|
erick
-
15/06/2011 6:10:15 p.m.
RE:SAUSAGE MAKING COURSE - 4th November - Albany, Auckland
I would like to make a reservation for one. tnx
|
|
|
|
|
Wheturangi
-
14/09/2009 10:07:16 p.m.
SAUSAGE MAKING COURSE - 4th November - Albany, Auckland
SAUSAGE MAKING COURSE presented by Greg Scopas
Date: Tuesday 4th November
Venue: FWC, 3d Henry Rose Place, Albany
Time : 6.30-8.30pm
Cost: $60pp includes sausage, olive oil and wine sampling
AN INTRODUCTION TO SAUSAGE MAKING
Learn all about sausage making, the equipment needed and the ingredients to make a good sausage. Greg will also talk about this seasons olive oil harvest and
Didier Debae, owner of FWC, will present a selection of his in-store fine wines and tasty morsels to sample.
We are delighted to announce Greg Scopas, winner of the 'Best Sausages in New Zealand' 2009 Cuisine Artisan Awards will be demonstrating the art of how to make your own sausages in the lovely surrounds of FWC. Earlier in the year, Greg, of Salumeria Fontana, scooped the supreme award with his Sicilian Sweet Fennel Sausages made by hand in Wellsford using Canterbury's finest pork. Judges said the Salumeria Fontana sausages were "handmade with the greatest of care and the best of ingredients" and "exemplify top-notch artisan fare". They found his Sicilian Sweet Fennel Sausages "beautifully elegant, sweet and fresh, with great flavours, tasting clearly of pork and fennel and with perfect seasoning and tender skin". All Salumeria Fontana sausages are preservative- and gluten-free, and made from Murrellen pork from Canterbury, which can be traced right back to where it came from. Greg said winning the award was "just huge. We are pretty fussy about what we do, and it's good to get the recognition."
| | Maria Lempriere, organiser of lifestyle food courses in Auckland and Taranaki. Contact me on 06 752 3929 or email: maria@wheturangi.co.nz |
|