history

One of regional Victoria's leading chefs and catering services, Ballarat's Peter Ford Catering, hosts a hands-on, back-to-basics course on sustainable food production and "nurturing the artisan in the 21st century" in Brim Brim's Pavilion. See Peter Ford Catering's Hog web-page

THE WHOLE HOG

A butchery, cooking and tasting class all in one!

Using a whole hog, Chef Peter Ford instructs you in the craft of nose-to-tail butchery. In hands-on instruction over the 2 days, you will learn how to prepare your hog for bacon, sausages, roasts, terrines, rillettes, prosciutto and pancetta to name a few.

  1. Class sizes are restricted to just 8 places for each course, so you are assured of receiving Peter's attention and participation in all the activities.
  2. Course price is $750.00 per person for the two days (incl GST).
  3. The day begins at 9am with welcome refreshments and finishes at 4:30pm. You will learn new skills, take away a course apron, recipes and tastes. For the weekend's itinerary in PDF format, click here. For more information call Peter on 0410 331 146
booking button

2011 WHOLE HOG CALENDAR

  1. April 16 & 17 (fully booked)
  2. May 14 & 15 (closed)
  3. June 18 & 19 (closed)
  4. July 16 & 17 (spaces)
  5. August 20 & 21 (closed)
  6. September 17 & 18 (spaces)

Not intending to butcher your whole Hog in the future? Peter's instruction will give you the knowledge you need when discussing your requirements with your butcher. In Brim Brim's dining room, you will lunch on examples of this craft.

For an enhanced weekend experience, you may like to stay overnight in one of Brim Brim's two beautifully renovated Bed & Breakfast cottages. Special rates for Whole Hog participants apply. See Accommodation at Brim Brim Gardens.


EVENTS CALENDAR

COOKING UP A GREAT TEAM

Peter Ford and Brim Brim Gardens are developing their partnership to bring other innovations in the food scene for the Buninyong & Ballarat region. Peter's passion for local produce, and his ability to share his knowledge, and Steve's industrial background, are the key ingredients in Cooking up a Great Team.

Effective teams (and businesses!) are built around the implementation of 3 Cs: Clarity, Commitment, and Communication. There are many ways to develop these ideals, some involving energetic outdoor pursuits, physical exertion and getting dirty. But one of the most effective methods may be by using food preparation in small groups, cooking & eating to learn some basic truths about processes and communication. After all, everyone loves to eat!

Some of the advantages of a small learning group are the conviviality and the exchanging of ideas and skills, and the ready identification of best practice and lessons learned. The culinary arts share many attributes with industry in general:

  1. The need for safety
  2. Working to specific times and deadlines
  3. Team work
  4. Importance of Process
  5. Importance of clear communication
  6. Skills development

Working together, we have tailored a program that will use fun and fact to bring your group together over food. In this hands on class you will get your hands dirty, and you will enhance your repertoire of culinary skills. Along the way, you may find some relevance to your work-life. At the very least, you will have fun!

Follow this link to Peter Ford Catering

CORPORATE "OFF-SITES"

The secluded and restful surrounds of Brim Brim's Pavilion make an ideal setting for your next off-site meeting.

Refreshments, light meals, meeting facilities, comfy sofas; your planning just has to be successful!

The Pavilion is a separate, purpose built multi function room with a commercial kitchen, 3 toilets (including facilities for handicapped access), a wood fire and comfy sofas. 3 phase power is available, and the room has gas heating and evaporative cooling. Usable floor space is approximately 12 metres by 8 metres.

Using culinary craft to create cohesive teams

Working together, Buninyong's Peter Ford Catering and Brim Brim Gardens will tailor a program that uses fun and fact to bring your group together over food. We will work with you to develop a specific activity according toyour group's size, time and budget.

Some ideas:

  1. Cooking Masterclass - Chef Peter Ford instructs and demonstrates how to cook and prepare a meal to impress
  2. Participative - a hands-on participative course on various culinary themes
  3. Whole Hog - using a whole hog, instruction in the craft of nose-to-tail butchery in a hands-on instruction over the course of a whole day

RATES

Since the range and variety of Pavilion or Garden functions is so diverse, it is difficult to price them without discussion with you about your specific needs. Contact us