Colonial Gastronomy: the Humble Goat
This Event Is
Often thought of as an ‘alternative’ food source, goats have been with us since the First Fleet arrived in 1788.
Feather and Bone’s Grant Hilliard will bring us a boots-and-all butchery workshop, and cheesemaker Karen Borg from Willowbrae will introduce us to the delights of goat cheese.
Includes a convivial goat-themed lunch with the presenters and their produce, and a tour of the colonial kitchen at Vaucluse House.
PLEASE NOTE: ONLINE BOOKINGS FOR THIS EVENT WILL CLOSE AT 4PM FRIDAY JUNE 27. PLEASE CALL VAUCLUSE HOUSE ON 9388 7922 11AM-4PM THIS SATURDAY (28/6) IF YOU WISH TO RESERVE A SPOT IN THIS CLASS.
Feather and Bone
Feather and Bone sources directly from local producers in NSW who are committed to nurturing the health of the land and the plants and animals it sustains. Feather and Bone believe there’s a fundamental link between the way an animal is raised and the way it tastes on your plate. Where you find passionate, intelligent farmers who put the welfare of their land and animals first you will almost certainly find exceptional produce. Feather and Bone works closely with Boer goat producers, 'The Gourmet Goat Lady' from the NSW Central West to bring sustainable goat meat to our tables.
Willowbrae cheese maker, Karen Borg, creates award-winning artisan goats cheeses at her farm located in the foothills of the Hawkesbury Valley. The journey started 14 years ago with five acres, a few goats and a cheese-making book. Today, husband David Borg runs the dairy comprising of 100 high-producing dairy goats while Karen crafts enough fresh specialty cheeses to supply to growers markets and restaurants around Sydney. The range includes a variety of fresh goats cheese, yogurt and milk.
Limited places available