Learn how to make Mozzarella, Ricotta and Gnocchi from scratch.
Be guided through all the various ingredients, processes including, use of rennet, temperatures, curd formation and cutting, processing whey and stretching of the cheese. Then make and dine on the amazing dishes below with a glass of wine ... what a highlight for a Thursday evening!
Mozzaralla Cheese Making
Ricotta Cheese Making
Ricotta, honey, walnut on soughdough
Shell Pasta with Ricotta, Pork and Fennel, zucchini tomato sauce
Fresh Mozzarella & garlic prawn salad wtih roasted tomato capsicum basil
glass of wine
Unsuitable for Vegan and OK for Vegetarians
Indicative menu only. We reserve the right to vary the menu somewhat based on seasonality, ingredient quality/availability, menu refinement and chef's inspiration.