Sunday, August 11, 2013

Eat Your Ethics

Sausage-making workshop
This hands-on class involves cutting, mincing and stuffing a variety of sausages depending on the season: everything from bullboar and bratwurst to fennel, sage or garlic. You’ll never buy sausages of dubious ingredients again. Enjoy a lunch of your very own ethical sausages served with a seasonal salad plucked from the garden, and sourdough bread fresh from the oven.

© Photo courtesy of Kathryn Healey
Sausage-making workshop: Sunday 18 August 2013
Location: Jonai Farms, 129 Morgantis Road, Eganstown
Time: 10.30am – 3:00pm
Cost: $100 per person includes morning tea, farm tour, workshop and BBQ lunch
Bookings essential: 0422 429 362 or jonaifarms@gmail.com


Butchering demonstration
Tammi will demonstrate how to break down half a pig, teaching you where your favourite cuts come from and why we can’t all just eat bacon and ribs. We’ll give you tips on our favourite ways to cook some of them, and finish the day with a barbecue of Jonai Farms ethical pork served with a seasonal salad plucked from the garden, and sourdough bread fresh from the oven.


Butchering Demonstration: Sunday 15 September 2013
Location: Jonai Farms, 129 Morgantis Road, Eganstown
Time: 10.30am – 2.30pm
Cost: $85 per person includes morning tea, farm tour, butchering demo and BBQ lunch
Bookings essential: 0422 429 362 or jonaifarms@gmail.com

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Here are some great pics from the Tread Lightly Permaculture miso making workshop in Ballarat, featuring HRN's miso master, Rick Tanaka. TLP run some really fantastic courses, which you can see here. [PDF]

Photo: Jayne Newgreen
Photo: Jayne Newgreen
Photo: Jayne Newgreen
Photo: Jayne Newgreen
Photo: Jayne Newgreen
Photo: Jayne Newgreen
Photo: Jayne Newgreen

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