Become the maker with The Craft and Co workshops
If you’re anything like me, you probably spend a lot more time watching cooking shows and poring over cook books than you actually do in the kitchen. In today’s world of ready-made meals and detached consumption, it’s easy to do. But there’s nothing more comforting and satisfying than getting back to basics and getting your hands dirty. That’s where The Craft and Co come in. Offering a range of classes – from cheese making to distilling, as well as everything in between – they can help you get reconnect with your food in a fun, traditional, and definitely very tasty way.
The Craft and Co in Collingwood really is a one-stop shop for everything that is local and artisanal. There’s a strong emphasis on getting to know the producers and, as is the case with their Bangholme based farm, producing as much of their own ingredients as possible. With an onsite micro-brewery, distillery, cured meat and cheese making rooms, and coffee roaster it’s clear that the focus is on getting in touch with the produce we consume and the art of preparing it.
As an excited participant in the sausage making evening class, I got to see first hand the passion for tradition that The Craft and Co is known for. Taught by head chef Dom Marzano – formerly of Grossi Florentino Cellar Bar – the class covered the basics of sausage and salami making in the beautiful first floor function area overlooking Smith Street. Watching the science and art of sausage making coming together in Marzano’s skilful hands was a delight, and his passion for good quality, locally sourced ingredients was inspiring.
Going into the class as someone whose most extensive experience with sausages was a Saturday morning Bunnings snag, I was a little apprehensive. Had I bitten off more than I could chew? Could I really take what I had learned and do it at home? Despite premonitions of burst casings and classroom embarrassment, the hands-on component of the class was actually really easy to follow. The class mix of frequent home sausage makers and first timers all had a great time preparing – and eating – our creations. Marzano walked us through the preparation and equipment required, how to easily source our ingredients, and how to utilise something as simple as a Kitchenaid to take our new skills from the classroom to our kitchens.
If the proof of the pudding is in the eating, then our class was a success. Dining together as a group to eat our freshly made pork and fennel sausages as a class was great, tasty fun. I could definitely see myself signing up for another course at The Craft and Co.
If you want to up your kitchen game, head to their website for classes and schedules.
The Craft and Co
390 Smith St, Collingwood