Hands-on workshop over live coals. Learn asador-style lamb, salt-baked barramundi, BBQ chicken, vegetables on coals, sauces, carving and service.
- Date: Sunday 16 November
- Time: 8:30 AM – 12:30 PM
- Location: King St Meats, 58 King St, Woody Point
- Cost: $30 (includes entry to the ACFSQ Christmas Luncheon)
Bring: Full chef’s uniform, knives/toolkit, energy and team spirit.
