The Hunter Culinary Association (HCA) is launching their seasonal lunches program with butcher, chef and charcuterie expert Michael Robinson.

The event will be held at 10:30am at The Cellar Restaurant in Pokolbin on Tuesday 17 April.

Robinson will host a masterclass and break down a whole veal carcass for attendees before chef of The Cellar Restaurant, Andy Wright, will create a three-course lunch served with matching Hunter Valley wines.

Robinson is now at the Hunter Valley’s Branxton Quality Meats and works closely with local farms and producers, sourcing ethically produced animals.

“Michael’s knowledge of the traditional art of whole-animal butchery is second to none and seeing him at work is a great opportunity,” says HCA chairman Gus Maher.

“Learning from industry names can make a huge difference to a young chef’s career development, and the HCA is passionate about guiding and empowering the up and comers of the region through mentoring and guidance.”

Tickets are $30 for apprentices, $100 for HCA members and $130 for non-members.

Email to book.

Image credit: The Cellar


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