Saskia Beer serves up Autumn for the home kitchen
26 March 2013
Saskia Beer brings Barossa’s season of all seasons into the classroom with her ‘Autumnal Barossa’ cooking demonstrations during the region’s finest celebration, the Barossa Vintage Festival (March 30 – April 7).
“Autumn is the time of the year when the valley is awash with produce we love to bring together on the plate” says Saskia. “Game, grapes, figs, quinces, heritage fruits, herbs and vegetables - everything in season around the time the grapes are ready for harvest is what the Barossa table is all about.”
The two-hour class is designed for the novice and curious, and will demonstrate how easy it is for any home cook to create a delicious meal blending seasonal produce with Saskia’s Barossa upbringing, from preparation to plate.
The class begins with an insight into the regional tradition of preserving using three simple pickling syrup recipes for seasonal ingredients such as onions, cucumbers, tomatoes, radishes, grapes, plums, pears, crab apples and quinces.
Participants will also take away easy tricks to use with confidence in their own kitchen, including boning a bird and the importance and reward in seasoning, resting and finding flavour balance.
Saskia’s Barossa roast pheasant salad with pancetta, quince and grapes is a dish that will demonstrate just that, and one that links to her family’s passion for game farming.
“It may sound daunting, especially using pheasant, but it is simple, takes very little time, and is visually stunning - truly autumn on a plate.” This dish is also adaptable using Saskia’s Barossa Farm Produce free range chook, which will also be covered.
Another Beer-family favourite on the menu is the “pig ‘n fig ‘n cheese”- a sensational blend of Saskia’s own The Black Pig prosciutto, locally grown figs, and cheese from Angaston’s Barossa Cheese company.
While Saskia is a chef, producer and educator, she is first and foremost a Barossa local, and like her family and community, embraces this long-held tradition of an autumnal feast to mark the end of harvest – the livelihood on which Barossa was built and is famous for.
“Growing up around food, wine and vineyards has left me with fond memories of lively lunches and dinners with family, friends and fabulous wines, relishing the region’s abundant produce that comes to life in time for the end of harvest time celebrations. This is what my Autumnal Cooking class and menu will celebrate.”
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Saskia Beer Autumnal Cooking Classes - held April 1, 2 & 5 from 12-2pm at The Maggie Beer Farm Shop, Nuriootpa. Bookings are essential at $55 pp. Contact firstname.lastname@example.org or 08 8562 1902.
Recipe kits, tastes of dishes and a complimentary gift from The Black Pig range and a Maggie Beer fruit paste included.