Joburg EGGheads had the opportunity recently to perfect their Easter menu cooked entirely on the Big Green Egg. With chef Arnold Tanzer once again our host and Braeside Meat Market, Miele and The Wolftrap wine our proud co-sponsors, the Saturday afternoon cooking class was a blast!

Our Easter-inspired menu included Pickled fish, soda bread, slow cooked shoulder of lamb and a pecan caramel tart.

Here is what you missed out on if you didn’t attend…

Book for the next class here.

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