There is nothing better than cooking over the coals of an open fire. Join Gord Kahle (QT Hotel) in this free demonstration and tasting, as he shows us the art behind this method, his tricks and recipes while talking about his favourite sustainable & local suppliers and ethically sourced produce.
Gord trained as a chef in Vancouver, Canada, where he worked at a number of restaurants that focused on sustainability and seasonal produce. It was here that Gord’s passion for local cuisine began. As the Chef/Owner of Cook & Mason restaurant in East Fremantle Gord has continued to develop fantastic relationships with producers of seafood, local farmers and some of the state’s best agriculturalists. He sees it as a privilege to be able to showcase their produce in the best possible way for his diners.
Running from 2pm – 3pm in the Ocean Kitchen Garden
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