The ultimate make-your-own Italian sausage workshop, delivered by an Italian native chef who has done the rounds in some seriously impressive Italian restaurants.
Where: Toolern Vale, Daylesford/Macedon
Passionate chef, presenter and mentor Matteo Toffano earned some serious stripes working at three-starred Michelin restaurant Le Calandre with renowned chef Massimiliano Alajmo. He’s also been a finalist in a number of international culinary competitions, including the Uniliver Chef of the Year 2017 and 2018, and the prestigious San Pellegrino Chef of the Year 2018 (Pacific). He’s recently finished a six-year stint as chef de cuisine at Melbourne stalwart, Grossi Florentino Upstairs, and is now sharing his knowledge and passion for Italian cuisine and Australian produce through workshops and long table experiences at The Mantle in Toolern Vale.
Matteo’s family will tell you that one of his most anticipated events is sausage making! (Salami making is a close second.) At home he gets the whole family involved, watching as he butchers the animal, and describes the different cuts of meat, explaining which parts will go into the mince. Then it’s all-hands-on-deck for stuffing the casings, which can be tricky to hold!
You’ll be hands-on in this workshop, too, learning the tricks of making an amazing filling with select cuts of meat, mincing it and getting the mince into the casings – and learning all about the different casings, too! Then it’s time to cook the sausages up and enjoy them over some specially selected Italian beers.
The fruits of your labour
Feast on the fruits of your labour – garlic sausage, rosemary sausage, pork and fennel sausage – served with Italian beer. You’ll take home your apron, and the recipes, too.