Add to favourites
Mozzarella is a cheese we take terribly for granted. It has a very mild flavour and can easily be over-applied to pizzas and lasagna. But its soul soars higher than that! Mozzarella in both its dry (grateable) and wet (Bocconcini) incarnations is made in much the same way. The curds are worked into a highly elastic state by stretching and knotting them while very hot. It’s a real art. This is not a workshop for the faint hearted, but it is incredibly good fun, and to be able to slice your own Bocconcini and home-grown tomatoes and basil onto fresh bread, is true happiness. Workshops run from 10-4, cost $150 per person and include all equipment, ingredients and a light lunch of homegrown, homemade food from our beautiful farm.