We are going full Dark Mofo mode in collaboration with the team from Lobby Eatery for a mid-winter meaty feast and hands-on masterclass.

Celebrate the shortest day of the year with a Tassie-produce 6-course long lunch prepared by Lobby Eatery head chef Matthieu Verhoeven and Peppina head chef Angga Ovidi combined with a hands-on salumi experience with CLEAVER founder & owner, Dave Cann.

The food will be ridiculously good. French techniques. Japanese influence. Fire, smoke, fat, fermentation and all the good things winter should taste like.

The class will be the most in-depth experience Dave has ever presented in Tasmania, including the opportunity to get your hands messy, and make your own pancetta, coppa and salami to take through the curing journey yourself.

Spaces are limited. Bookings via info@lobbyeatery.com.au or 0429292629