Cooking - Smoked to Perfection

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Course description

Learn the art of smoking and curing at this workshop in Sydney

With 25 years of experience teaching the industry how to produce small goods, Andrew Morabito really knows a thing or two about salamis, sausages, smoking and curing.

In this class, Andrew will be firing up his Green Pellet Mountain Smoker to introduce you to techniques used to delicately smoke meat, poultry and fish. You will be smoking sides of salmon, chicken and learning the art of beautiful tender sticky smoked baby back ribs, Andrew’s way!

On the menu
  • Reverse Sear Smoked Rib Eye Steak
  • American Style Pork Ribs
  • Smoked Chicken Breast
  • Hot Smoked Salmon

This class is hands-on and all smoked delicacies will be served at the end with some hearty salads and some ice cold craft beers


The Essential Ingredient Rozelle
731-735 Darling Street
Rozelle NSW 2039

On the day...
  • All participants must wear closed-in shoes.
  • Registration is from 15 minutes prior to the start time
Booking conditions
  • Withdrawal from this course is not refundable or transferrable.
  • The Essential Ingredient reserves the right to alter or cancel a class without notice. In the event of a change, you will be contacted on the phone number and/or email address you provide.
  • We cannot accommodate dietary requirements in all cases. For more information, please contact The Essential Ingredient 02 9555 8300 prior to booking.

Avoid disappointment. Enrol early.

Please ensure that you have given a valid email and mobile number as all course changes will be communicated via sms or email.