Details

Held in our Learning Centre kitchen in Collingwood, Sandy Leatham will bring her extensive skill and enthusiasm to the class as she leads the group through demonstrations and hands-on practice in the art of making sausages. Sandy will also lead a discussion on the meat production, along the way focusing on grass-fed vs feed-lot, mutton vs lamb and dry-aged vs wet-aged meat. The sausages will become the focus of a beautiful home-style lunch accompanied by breads and seasonal salads, along with a glass of wine.

Hook and Spoon is a butchery and larder based in a 123-year-old butchery in Benalla, and is described by Essentials Magazine as 'a business that has become a paddock-to-plate icon and much-loved food destination on Victoria's culinary map'.

Additional Details

Please wear covered shoes suitable for working in the kitchen.

Enter the College via the main reception area, which is located near the end of Cromwell Street, and follow the signs to the kitchen.

Public transport is usually the best way to get to Collingwood College, with Collingwood train station only minutes away. On Saturdays there may be limited parking in the immediate vicinity of the College. Other parking options are generally the north and south sides of Hoddle Street, in Gipps Street and in the parking zone at the end of Islington Street.