Learn how to truss porchetta, bone a leg and prepare a rack of pork for roasting at a pork masterclass and dinner. Half Moon chef Andrew Braham will break down a 12kg suckling pig from Scottsdale Pork, showcasing the best cuts and expert tips.
Tasty snacks will be prepared on the charcoal grill ahead of a sit-down feast in the dining room. An assortment of drinks will be matched with the dishes, including cocktails, cider, sherry and wine.
For online purchases via melbournefoodandwine.com.au, a credit card fee of up to 1.98% and booking fee of up to $4.00 per transaction may be applied. Purchases through other sites may incur different booking fees.
For all event enquiries, please
call: (03) 9591 0611