Take your cooking skills to the next level and impress your friends and family at your next dinner party with The Larder Series! Held at our sister cafe, May Street Larder in East Freo, this hands-on workshop series is led by our very own executive chef Scott Bridger.
Join Scott on August 15 to master the art of making jams, relishes and marmalades. The perfect skill to learn in the lead up to Christmas (who doesn’t love a home-made edible gift?), this two hour workshop will cover everything from sterilising jars to preserving seasonal goods. Attendees will take home a range of jarred goods and the ability to make preserved delights for years to come!
Keen to make kombucha at home? Then you won’t want to miss the final edition of The Larder Series on September 5, focusing on kombucha and probiotic drinks. Find out all there is to know about making your own kombucha and probiotic drinks for a healthy gut!
Tickets are $120 per person. Book your spot by emailing firstname.lastname@example.org or by calling 6161 0371.
Following our sold out Honey Degustation Dinner, our Winter Event Series continues with a Truffle, Wine & Cheese Dinner on August 8 and a Nose to Tail Dinner on September 12.
While our Truffle, Wine & Cheese Dinner is now sold out (the early bird gets the Coomer Truffles!), there are still a handful of tickets available for our Nose to Tail Dinner.
Featuring a five course sharing menu boasting WA’s finest local produce, this unique event will see Mondo Meats’ Vince Garreffa discuss the benefits of secondary cuts while also sharing tales from his career as Perth’s most trusted butcher.
Tickets are $95 per person which includes dinner and wine pairings from McHenry Hohnen. Book today via our website before we sell out!
Beach Honey harvested from our rooftop hives was the star attraction at our sold out Honey Degustation Dinner on June 27.
As the temperature plummeted outside, things heated up in the Bib & Tucker kitchen as executive chef Scott Bridger served up a delicious six course degustation paired with top drops from Cape Mentelle and a custom honey-infused cider created by Custard & Co.
Setting the bar high for the night, the first course featured Spanner Crab with yuzu, honey and shiso with Cape Mentelle SBS 2016, followed by The Carrot Patch: a carrot-centric dish served on a bed of dark rye soil. Adding to the natural sweetness of The Carrot Patch, Custard & Co’s burnt honey and orange cider was the perfect beverage to accompany this Insta-worthy dish!
The deliciousness continued with courses including a decadent Jerusalem artichoke and Manjimup truffle panna cotta with honey roasted macadamia crumb and nettles; crispy pork hock with chilli honey caramel, puffed barley and witlof; and honey cured Wagin duck breast with cavolo nero, rhubarb and liquorice.
Finishing the degustation on a sweet note, guests were treated to The Hive for dessert: a blend of caramelised honey and mascarpone mousse with ginger shortbread, green apple, white chocolate and honeycomb… yum!