As seen on Matt Morans Paddock to Plate 2013
This is a one day workshop, run in the heart of Healesville and is for people who love pork!
A hands on demonstration in which participants learn to break down a pig and make their own
sausages, bacon, pancetta, prosciutto, salami, brawn, rillettes and more!
Richard Hauptmann has over 25 years experience in some of Melbourne’s best restaurants.
His cooking abilities have been recognized by the Age Good Food Guide, gaining ‘chef ’s hats’ and making a significant contribution to Victorian country dining.
His style of food is French inspired and has been at the forefront of rustic, regional cuisine, using local and regional produce since the early 1990’s.
Your day will begin with breakfast of Large Black Pig bacon and free range egg roll which will fortify you for the days learning ahead. Lunch will be served by Lisa in their home by the fire and consists of ‘said’ delicious Large Black Pig, seasonal vegetables and some cracking wines
chosen by Sean O’Brien from Barrique Wine Store.
By day’s end you will leave with recipes and samples of your work and
well armed with all the knowledge you will need to make your own at home.

2014 - Porcine Pursuits
Sunday April 6th - Sold Out
Sunday May 4th - Sold Out
Sunday June 1st - Sold Out
Sunday July 6th - Sold Out
Sunday August 3rd - Sold Out
Maximum places 12 people $300 p/person
8.30am start for breakfast– 4pm finish for beers

2015 Porcine Pursuits
Sunday 5th April
Sunday 3rd May
Sunday 7th June
Sunday 8th July
Sunday 2nd August

For Bookings call Richard or Lisa on 03 5962 2481