Meat - Cooked to Perfection!

Are you a meat lover? Do you want to know how to make the perfect roast dinner? And wonder how chefs cook meat to perfection? Join us at SGSCC and find about all the tricks that will make you be able to cook meat perfectly! At this exciting and informative theory and practical cooking class, you will learn how to cook meat the way the professional chefs do (and charge you top $$$ for the privilege).

Discover how you can do this in your own home for a fraction of the cost. Roasting, pan frying, braising of various meat cuts will be explored. All ingredients included in course cost.

Course Outline:

The course is broken into 4 sections plus the practical (menu):

  • Section 1: What to look for when purchasing meat
  • Section 2: What is meat and why does it behave the way it does in the cooking process?
  • Section 3: The 4 main land animals that we are most likely to eat and the different cuts from these animals that we will most likely find at the butcher or supermarket. What are these cuts?

Where are they located on the animal? What is the most suitable cookery method for each of these cuts and why?

  • Section 4: This is the practical component of the course and we cover 3 cookery methods: Roasting, pan frying, and braising.
  • Roast bolar blade – demonstration only (subject to availability)
  • Braised veal osso bucco napolitaine with root vegetables
  • Pan fried sirloin steaks, mushrooms, mashed potato (or pan fried potatoes) and garlic teriyaki marinated broccoli florets, served with a reduced red wine brown sauce

What to bring:

  • 2 Tea Towels
  • Dish Cloth
  • Sharp Knife
  • Paring Knife (not essential if you don’t have one)
  • Chopping Board
  • Apron
  • Take away container for any leftovers

Safety First:

Please ensure you wear closed in shoes, long pants and ensure long hair is tied back.

About the Tutor:

'Phil Strasser is a qualified chef and teacher with over 25 years of experience in the food industry, including retail. He is the author of Your Meat Mate (a book that teaches everyday people how to cook meat to perfection). He has appeared on The Morning Show to discuss his book and to provide knowledge and handy tips when cooking meat. He owned and operated his own take away salad bars for many years. Also, Phil is a producer of sauces, dressings and marinades on a commercial level and supplies in both the retail size (250ml) and food service size (2L) to retailers who use the products as part of their menu.'

Other Information:

  • To ensure resources are ready for you at the start of your course, we ask you ideally enrol at least one week before the course commences.
  • All courses need a minimum number of students to run ("we try our hardest to get those") . If your course does not have enough students it will be cancelled prior to the commencement and you will be informed.

This course has no current classes. Please the waiting list.