This hands-on workshop with Gippsland native Jaci Hicken will teach you how to cook a selection of local game meats, including boning, making stocks and sauces, and dressing and cooking wild-caught duck. Includes a shared lunch.
When: 5 August, 11am to 3pm
Where: Mirboo North, South Gippsland
With a passion for local produce and years spent honing her skills studying commercial cookery and working in catering, hotels, and restaurants, Jaci Hicken has some notches on her belt when it comes to kitchen mastery – and she’s keen to share her skills with anyone who is interested.
It all takes place in Mirboo North’s old dairy, now repurposed into a kitchen and food studio – which is perfectly appropriate, given that Jaci spent much of her childhood on a dairy farm in South Gippsland. And it also means that when it comes to sourcing the region’s best produce, wild game and native spices, Jaci is right at home (she even grows a lot of the produce herself).
Your great-grandmother could probably do this in her sleep, but these days, getting this up close and personal with your dinner-to-be is not for the faint-hearted. Jaci will guide the brave and intrepid workshop attendees through the not-so-delicate task of boning and preparing game, and plucking and dressing wild-caught duck. Learn how to confit the duck (and why you should) and then turn it into ‘potted duck’ to take home with you.
Wild game is natural and healthy, packed with vitamins and minerals such as iron, B6, niacin, and riboflavin. It’s also delicious, whether it’s roasted, barbecued or confit. Jaci will teach you all of these techniques, along with making game stocks and sauces, and methods for finishing off your game dish, ready to serve. The class is suitable for beginners and those who wish to progress their skills to the next level.
The fruits of your labour
As well as setting you up with the skills you need to tackle your own wild game preparation at home, Jaci will treat you to a wild game lunch. You’ll also get to take home your very own potted duck.