Puff Puff Puff

For every two lovers of sweet baked treats, there is at least another who will take the gruyere gougere or the curry pastie every time. In this class, Michael James delivers comforting, inventive and wholegrain-forward ideas for pies, sausage rolls, pasties and myriad other mostly pastry-based recipes, alongside gutsy accompaniments that equip you with the tools to transform delicious bakes into nourishing any-time-of-day meals.

A full-day event to immerse yourself in Longhouse life and learn. Lunch will also be complemented with a guided tour. Meet our farm family, pick from the garden or find a spot to sit quietly and enjoy the view.

Where: Elevated Plains, Vic, 3461, Daylesford-Macedon

#onehourout

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Please Note:

All Providers of OHO Experiences have implemented extra precautions around distancing and cleaning practices in order to comply with guidelines provided by the Department of Health and Human Services.

The plan

This is an incredible opportunity to learn from one of Australia's finest bakers. In this class you will learn:

• Puff pastry
• Rye sourdough crackers
• Flaky wholegrain shortcrust 
  
• Savoury shortcrust pastry 
  
• Dark ale wholegrain mustard
  
• Steak and vegemite pie with Longhouse beef
  
• Vegetable pie
  
• Rye and chocolate cookie 

The fruits of your labour

As part of the experience, you will take home a lot of tips about the best in produce. You will also have lunch and a glass of wine.

Class participants will all receive a full recipe book.

The kit required

Nil. Aprons are provided on the day.

Michael grew up in Penzance, West Cornwall. After graduating culinary school he moved to London at the age of 18 and worked as a chef for Tom Aikens & Shane Osborn at Pied-a-Terre, and then at Villandry food store.

He moved to Sydney in 2004 where he worked at Bourke St Bakery. This job was the start of his baking career, and he has never looked back, going on to work at Baker D Chirico, Tom’s Kitchen and MoVida Bakery. In 2013 he established Melbourne’s Tivoli Road Bakery with his wife, Pippa, and through his commitment to the very best ingredients and time honoured techniques he has grown to be one of the best regarded bakers in Australia. Michael’s first book, The Tivoli Road Baker, was released in 2017.

Michael’s initial interest in the science of sourdough has grown into a full blown passion for all things related to grain and fermentation. This drive has taken him around the world seeking knowledge and experience, and allowed him to work with and collaborate with some of the biggest names in food and bread. Having sold Tivoli Road at the end of 2018, Michael remains committed to bringing real bread to as many people as possible, both through his influence in the local grain economy and as a passionate educator.