Fellow Gourmet Farmer Ross O’Meara is coming back to Fat Pig Farm.
You may recall him from all the series: pig farmer, butcher and chef from Bruny Island. He and Matthew ran a market stall together, he ran our first charcuterie classes in the early days and, as most of you know, is an all round top bloke and exceptional cook.
We’ll be hosting Ross for a one-off special lunch, celebrating his latest (and first solo!) book, Wild Meat. Ross will be working with our team to take the best of our land, and game meats, matched with top shelf Tassie tipples, including cider and wine, all included in the price. You’ll get a chance to ask Ross anything and everything about field dressing, about cooking, and why he couldn’t hack it in Tasmania and moved back to the mainland (where he now runs an operation serving 40 000 meals a week in the season).
We’ll also have a wander around the farm and you’ll get the chance to buy his book and get it personalised while you’re here. To celebrate Ross’s return (albeit temporary), we’ll have 10% off all our books (including the Deli book that Ross co-wrote) on the day.
Tickets are $250 for a full multi course menu with matching drinks and a tour of the farm.