Always a highlight of the expo, you can sink your teeth into the demonstrations from 9.30am on each of the three days, with the last starting at 3pm each day.
Expo legend, chef Adrian Hensley, is back in the Country Kitchen to share his magical skills and insights, and daughter Lila will join him to host the Kids’ Cooking segment.
Don’t miss the lamington session on Saturday — Lila will wow visitors with traditional, red velvet, funfetti and double chocolate versions of this Aussie staple.
Come and build your own — adults must be supervised by a child!
Kids’ Cooking on Friday will be all about the cookie. Unleash your inner Cookie Monster with so many choc-chips you’ll feel like you’re overdosing on chocolate.
For the backyard barbecue masters, the Carnivore Collective All Time BBQ Hour is going from strength to strength — this year it will be held on all three days of the expo for the first time.
Learn techniques on the kettle Weber and traditional barbecues, as well as smokers.
On the menu will be pichana, pork ribs, chicken skewers, lamb kofta, reverse sear rib-eye, smashburger tacos, bourbon pork chops and lamb backstrap.
If that’s not enough meat for you, other demonstrations in the Butcher Shop are sure to keep you entertained and motivated.
Learn how to breakdown carcases to produce different lamb, pork, beef and chicken cuts (yes, you can get 20 different cuts out of one chicken carcase).
And if you’re feeling extra brave, Paul Borg will demonstrate how to prepare a venison carcase from the field.
Straight afterwards in the Country Kitchen, that venison will be put to good use in a pie, made with Gillies Pies original vintage pastry roller.
Venison isn’t the only game meat in the kitchen. Tandoori goat kebab as well as kangaroo and rhubarb are on the menu.
Other mouthwatering Country Kitchen sessions include Greek custard pie, a luscious gateau and your new favourite Mexican taco.
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