Beef & Lamb Workshop

Learn to cook red meat with confidence, from a perfectly seared steak on a Tuesday night to a Beef Wellington that makes the dinner party. In this full-day Beef & Lamb Workshop you'll learn searing, doneness, slow cooking and pan sauces, and how to prepare a whole rack of lamb.

The Hero Dishes: Beef Wellington & Herb-Crusted Lamb Rack

You'll wrap a beef fillet in mushroom duxelles, prosciutto and golden puff pastry, then rest and carve it so every slice is pink to the edge. You'll also French-trim a whole rack of lamb, crust it with herbs and mustard, and roast it to medium-rare. These two dishes are the centrepiece of any dinner party.

Weeknight From Scratch

• Pan-seared steak with a red wine and peppercorn pan sauce
• Red wine braised beef – a slow-cooked dish to make once and enjoy twice
• Vietnamese shaking beef (bò lúc lắc) – a fast, high-heat stir-fry

What You'll Learn

• Choose the right cut for the right method
• Sear for a deep crust and cook steak to the doneness you want
• Use temperature and resting to get consistent results
• French-trim and roast a whole rack of lamb
• Wrap, chill and bake a Wellington without a soggy base
• Build pan sauces and slow braises with depth of flavour

What to Expect

• Full-day, hands-on class – 10:00am to 4:00pm
• Your own bench, with step-by-step guidance from an expert chef
• Small group of up to 16 for plenty of one-on-one help
• Premium Victorian produce
• Sit down and enjoy what you cook, with a glass of wine, beer or soft drink
• Recipes to take home so you can cook it all again

This is Day 2 of The Confident Home Cook, but you can book it on its own.