With limited tickets available to our most spectacular MasterClass experience to date, we’re excited to share more details on how this exclusive day-to-night celebration will unfold.
For only 100 guests, Earth MasterClass goes beyond just tasting great food and lets you get up close to learn from an all-star culinary cast as they share the dishes and cooking techniques inspired by their own community traditions.
The $435 ticket price brings you a never-to-be-repeated celebration of the good earth:
Following a traditional welcome to country and storytelling fromAunty Carolyn Briggs, start the day sipping cocktails with earth-inspired ingredients (think boutique Australian spirits and liqueurs with native Australian herbs and fruits), then watch over the chefs in action and taste their creations in an afternoon of workshops:
Ed Kenney, Aloha Aina (Love of The Land)
With ukulele notes floating overhead, watch as Ed will demonstrate an imu, a traditional Hawaiian underground cooking pit built with fired volcanic rock, layers of banana leaves and smoking firewood. Ed’s imu of whole lamb with Pa'akai (sea salt), Pa'i 'ai (hand-pounded taro paste) and limu (seaweed) will be served as part of the dinner.
Ben Shewry, Origin of the Hangi
Representing the kiwi corner, Ben Shewry of acclaimed Attica in Melbourne will demonstrate how to lay a traditional New Zealand hangi complete with fired volcanic rock, red gum firewood and saltbush. After a 10-hour slow cook, enjoy the succulent pork shoulder with root vegetables at the dinner.
Matt Wilkinson, The Life of a Vegetable
Growing a vegetable garden especially for the event, Matt will explain what impacts on the life of vegetable, how to get the most flavour from your crop and the importance of ‘feeding’ the soil. Enjoy a demonstration and tasting of his summer salad of zucchini, corn with smoked yoghurt, wattleseed and herb emulsion.
Michael Stadtländer, Farm Philosophies
Chef, farmer and culinary activist, Michael will share a dish and tasting to represent his philosophies of living off the land, drawing on experience from his 100-acre farm in Ontario.
Massimo Spigaroli, Clay Baked
A fourth generation farmer and Michelin starred chef, Massimo will share one his signature dishes of guinea fowl baked in clay.
Following the afternoon of roaming workshops with tastings and perfectly matched beverages, the day culminates in an unrivalled outdoor feast under the stars, joined by many of the local and international presenters from Langham Melbourne MasterClass.
The menu will feature:
Don’t miss your chance to be a part of this celebration of the good earth. Book your ticket here.
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