Under and overrated by many, flour is the beginning of so many of our favourite dishes.
Learn from a master in this Flour and Stone workshop. Chat with Wallingford Head Chef Chris Stockdale as he works with flour in all its guises.
Using flour as the core ingredient, Chris will make sweet and savoury dishes along with the eating staple of yesteryear, sourdough. From croissants and danishes to die for to, almost everybody's favourite, pasta.
This intimate afternoon will allow F.A.W.C!ers to enjoy the process.
Eat as you go, from dainty bowls of this and that. Sip as you go too, from vials of Hawke’s Bay vino.
Most importantly, chat as you go, snippets of you and me, your yesterdays and tomorrows. All this whilst surrounded by nature, beauty and other like-minded foodies.
Ticket price includes the cooking demonstration with lunch served in small bowls as we go. Please note, we can cater for most allergies but not gluten on this occasion as it is all about flour.
F.A.W.C! is a series of exceptional food and wine experiences set in stunning locations in Hawke’s Bay. Running twice a year, F.A.W.C! is a chance to get up close and personal with chefs and food producers, wine makers and the clever people that make up the New Zealand food and wine scene. F.A.W.C! Summer Series runs November, 6-15, 2020
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