Here at ForknFarm Homestead, we host hands-on workshops to teach our guests how to make amazing products in their own homes. We specialise in cheesemaking for beginners through to advanced levels. We also offer a variety of workshops for 2 or more participants at a time. You can join one of the booked classes on our calendar or book your own group in on an available day.
Beginners Cheesemaking Workshop
In this course, participants learn the art of artisan cheesemaking where they will make fresh mozzarella to add to their wood fired pizza at lunch, feta, halloumi, and ricotta. Enjoy a glass of champagne while we stir the curds. All the recipes are provided from Cassie’s book, “Making Australian Artisan Cheese at Home.” Participants take their cheeses home to share with their family and friends.
Intensive Cheesemaking Workshop
In this course, participants make the most of the weekend by learning the art of artisan cheesemaking over two days where they will make fresh mozzarella to add to their wood fired pizza at lunch, blue stilton, red washed rind roblochon, infused farmhouse cheddar, chèvre, labneh and ricotta. Enjoy local sparkling and pinot while we stir the curds. All the recipes are provided from Cassie’s book, “Making Australian Artisan Cheese at Home.” Participants take their cheeses home to share with their family and friends.
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker’s yeast, and better inherent keeping qualities than other breads due to the lactic acid produced by the lactobacilli.
Learn to make sourdough, enjoy a delicious lunch and take home your own recipe book and mother to start your own sourdough at home.
Learn the art of sausage making using locally sourced, organic beef, lamb, pork and venison. Infuse your sausages with your own unique flavour combinations or try some of our tried and tested winners.
We sample some of the sausages on the BBQ and from the smoker with your lunch and a cold beer.
The remainder of your sausages are vacuum sealed so you can take them home to share with family and friends.
Hot and Cold Smoking
Learn the art of smoking using a variety of hickory, gum, apple and cherry woods. Infuse the chips with whiskey, bourbon or spices for some extra flavour. In this workshop you will smoke ribs, salmon, potatoes, salt, and either a beef or pork cut. Enjoy the assorted delicacies for lunch with coleslaw and a few beers.
In this workshop, you learn to make salumi (singular salume) which are salted and cured Italian cold cuts predominantly made from pork including pancetta, salami, chorizo, bresaola, and coppa.
We show you how we age our charcuterie safely to maximise flavour and quality. Participants create and prepare these goods for aging so they know how to do it in their own homes. Lunch provided and local wine or beers while we chop and salt.
Woodfired Pizza Workshop
In this workshop, participants make their own fresh mozzarella to put onto their Italian dough with our own grown tomato, smoked garlic and basil sauce. Choose from a variety of fresh, seasonal produce right from our own garden as well as locally sourced, organic meats or small goods. Don’t forget dessert pizza with our own strawberry and chocolate sauce with a sprig of mint or caramel sauce, apple and crushed shortbread with a pinch of cinnamon. Amazing!
In this workshop, participants learn how to make artisan pasta infused with their own unique flavour choices from squid ink to powdered spinach, beetroot or spices. We make fettuccini, spaghetti noodles, filled ravioli with your choice from the garden and our cheese, and rich lasagna.
Participants enjoy an Italian lunch together with their variety of pasta and homemade sauces with some local pinot, sparkling or rose wines. We even make chocolate pasta for dessert with strawberry sauce and fresh cream!
Cold Processed Soap
Learn to make your own cold processed soap and take 1kg of your own soap home to enjoy or share with friends and family.
Cold Process soapmaking is the act of mixing fixed oils (common oils include Olive, Coconut, Lard or Palm) with an alkali (Sodium Hydroxide or Lye). The result is a chemical process called saponification, where the composition of the oils change with the help of the lye to create a bar of soap.
Add your own fragrances and botanicals, colours/micas and glitter. All moulds and techniques are explored so you feel confident to start your own projects at home.
Pickles and Preserves
Savour the seasonal fruit and vegetables by preserving them safely and with intense flavour. In this workshop, participants learn how to make sweet and savoury brines for specific vegetables to inhibit bad bacteria. They learn about the difference between water bathing and pressure canning practices and make a variety of seasonal preserves and canned goods from quality, local produce. Participants take home their goods as well as a detailed recipe guide so they can continue their preserving journey at home.