Snail of Approval Chef Nicola Palmer and Slow Food SA President Rosa Matto will present an engaging cooking demonstration celebrating the versatility of ethically produced lamb and the traditions of whole-animal cooking.
Together Nicola and Rosa will prepare two dishes that showcase contrasting techniques and flavours:
Lamb Carpaccio with Aged Pecorino, Farm Herbs & Leaves
Slow-Braised Lamb Wrapped in Cabbage and Caul Fat with Sheep's Milk Yoghurt
Along the way, they'll share practical cooking techniques, discuss the value of using the whole animal, and explore the connection between regenerative farming, artisan producers and exceptional food.
The demonstration proudly features Wunderbar Lamb, a Slow Food SA Snail of Approval producer recognised for its commitment to quality and responsible farming.
Participants are also invited to enjoy lunch at the Watervale Hotel from 12:00pm following the demonstration, with a complimentary glass of wine included with their lunch. Lunch bookings should be made directly with the hotel.
Together Nicola and Rosa will prepare two dishes that showcase contrasting techniques and flavours:
Lamb Carpaccio with Aged Pecorino, Farm Herbs & Leaves
Slow-Braised Lamb Wrapped in Cabbage and Caul Fat with Sheep's Milk Yoghurt
Along the way, they'll share practical cooking techniques, discuss the value of using the whole animal, and explore the connection between regenerative farming, artisan producers and exceptional food.
The demonstration proudly features Wunderbar Lamb, a Slow Food SA Snail of Approval producer recognised for its commitment to quality and responsible farming.
Participants are also invited to enjoy lunch at the Watervale Hotel from 12:00pm following the demonstration, with a complimentary glass of wine included with their lunch. Lunch bookings should be made directly with the hotel.
