Help dad take those braai day platters to the next level with this Father’s Day spoil from The Kitchen Collective!
Come and join the team for a bacon and sausage master class with charcuterie Richard Bosman.
The class will cover the principles of curing meat, how to make bacon at home and the art of proper sausages. Each participant will get to make and take home bacon and sausages after the class. A delicious lunch of cured meats, cheese, pates, terrines and pickles will be served.
Richard Bosman will be joining the event for a Father’s Day Inspired Charcuterie and sausage-making master class.
This intimate but interactive class will be held on Saturday 19 June at 10am.
Please bring an apron and a cooler box. The class will include:
arrival and coffee
overview of curing
The class comes to R975pp and includes all of the above and wines by Middelvlei Wine Estate.