EXCLUSIVE OPPORTUNITY - HANDS-ON ARTISAN BAKING WORKSHOP WITH ERIC RAMONDA
Learn the secrets to organic, artisan sourdough, traditional baguette and delicious foccacia in this small, hands-on class of just 12, with renowned Brisbane baker Eric Ramonda.
Over four hours Eric will provide theory, a basic understanding of different flours and their applications, recipes and knowledge as well as showing how to score, kneed and mould bread and make a starter culture which each participant can then take home and use as their own.
The last half hour of the class will be a relaxed Q and A session where attendees can enjoy the fruits of their labour with some cheeses from Mt Tambourine’s Witches Chase Cheese Company while talking with both Eric and Quentin Kennedy from Kialla Pure Foods.
PLUS: ALL PARTICIPANTS WILL RECEIVE A BAG OF FLOUR FROM SPONSOR KIALLA PURE FOODS!
Date: Thursday June 3
Time: 12-4pm
Venue: NBIA Training Kitchen, Bread House, 49-51 Gregory Tce, Spring Hill, Qld
Cost: Apprentices $50, Members $65, Non-member $85
Download full details of the workshop by clicking here.
If you have any questions or would like to RSVP please contact Zoe on (07) 3831 5961 or email here.
From the team at the National Baking Industry Association
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Martin Duncan is the owner of Freestyle Tout and Freestyle Escape, and is passionate about the hospitality industry.
He is regularly featured in the media promoting the hospitality industry and also consults to others in the industry.
Martin is continually helping to promote QLD food events, such as the Celebration of Australian Food & Wine Noosa Style, Hilton Masterclass and Smartfood.
