Big Green Egg EGGcademy cooking classes are always a hit with many guests returning for a second – often a third – class/demo. The latest workshop at Miele in Bellville, Cape Town, was no exception.
The cooking class kicked off with a brief introduction to our co-sponsors, The Wolftrap wine and Son-of-a-Butcher. The Wolftrap wine, part of the Boekenhoutskloof winery offering, sponsored a selection of white, red and Rose for the afternoon. Salvin Hirschfield, owner of Son-of-a-Butcher in Newlands, Cape Town, provided the beef fillet for the main course as well as a pork loin which was incorporated in the starter guests enjoyed upon arrival. This starter, by the way, provided a bit of a Masterclass element in that guests had to guess as many ingredients as possible. The winner, Elize Sewell, won a delightful hamper courtesy of Big Green Egg, Miele, Son-of-a-Butcher and The Wolftrap wine. A present just in time for Christmas! A Big Green Egg Q&A session followed where guests primarily enquired about how to light their EGG (here’s a video if you ever wondered too) and how to control the temperature (another quick video).
Chef Gerhard Koekemoer of Miele covered the entire 3 course menu with accompaniments in detail and the three work stations set to work executing the provided recipes.
The menu included:
- Smoked line fish with an almond jam dressing
- Seared beef fillet with a coffee, peppercorn and thyme rub
- Sticky date and toffee pudding with a brandy semifreddo
- Beer bread
- Butternut and feta bake
- Oven roasted fennel and baby tomatoes
EGGcademy provides an opportunity for EGG owners to come together and enjoy learning new techniques and recipes. Our menu can be recreated at home with ease, but also offers something challenging for those “EGGsperienced” EGGheads. Our cooking class is also an opportunity to come and learn more about The Ultimate Cooking Experience before deciding to become a part of the EGG family.
Don’t just take our word for it – book your seat now!