The Meat Room

Learn From Us

We are both very fortunate to have had a generations of preparing, cooking, preserving of food handed down to us and while you may have this passion running through your blood, we recognise not everyone has had the opportunity to learn these traditions. In honour of our heritage, we are privileged to be able to pass our traditions onto you.

Have you always wanted to learn how to make salami, sausages, cure meats, pasta, tomato sauce, even the perfect Italian pizza dough?

The Meat Room is expanding, offering a variety of courses throughout the year, so that you can come and learn from us. If there is something you want to learn that we haven’t listed, we are happy to look at private classes for smaller groups.

The Meat Room will be running courses throughout 2017. Connect with us on Facebook or subscribe to our mailing list so you can be the first to know about our upcoming courses.

Sausage Making Classes

  • Saturday February 24
  • Saturday March 24
  • Saturday April 14
  • Saturday April 28

Classes will run from 9am – 1pm.

Cost: $200 per person, with morning tea & freshly-cooked wood fired pizza for lunch included.

Participants will also take home 4kgs of preservative free, free range pork sausages which are made on the day.

Contact us to secure your spot in one of these classes.

Please note, 8 participants are required for classes to go ahead.

Salami Making Classes

  • Saturday February 3 (SOLD OUT)
  • Saturday February 17
  • Saturday March 3
  • Saturday March 17
  • Saturday April 7
  • Saturday April 21
  • Saturday June 2
  • Saturday June 23

Classes will run from 8:30am ~ 4:30pm

Participants will make 4kgs of salami. To satisfy Primesafe requirements, salami will be cured on site at TMR, with collection/delivery available once cured after 3-4weeks.

Participants will not go home empty-handed though, taking home some fresh sausages made by James, an apron & a boning knife.

Morning tea will include salami made by TMR, to give an indication of what to look forward to.

A late lunch will be a feast cooked in the wood-fired oven, including porchetta & accompaniments, served with beer/wine.

Cost: $400 per person

Contact us to secure your spot in one of these classes.

Please note, 8 participants are required for classes to go ahead.

BOOKING CONDITIONS:

To secure a place, full payment is required at the time of booking.

Please note, a class may be postponed if the minimum participant numbers are not met.

Given the nature of preparation required for the class, paid bookings are non-refundable.

  • If you are unable to attend or wish to transfer to another class date, please advise us with at least 14 days’ notice.
  • If you have advised us with at least 14 days’ notice, we are happy to hold your class fee in credit for you to use for a future class.
  • If you have not advised us with at least 14 days’ notice, and we can’t fill your place in the class with another participant, your fee will be forfeited.