If you are curious to learn how to get the most out of choosing a whole chicken this class is a must. Troy, a trained quality butcher, will first show you how to breakdown a hole, ethically raised, Milking Yard chicken into different individual cuts. He will then be joined by his Head Chef, Sascha Randle who will prepare a menu showing you how to use the different cuts: Japanese chicken tsukune – lightly seasoned meatballs, grilled with sweet soy sauce; a richly flavoured chicken broth; a variety of different chicken yakatori sticks, grilled hibachi style; seasoned sausages filled with chicken neck mousse; pan-fried Japanese katsu (chicken crumbed schnitzel) served with gentleman’s relish, a type of anchovy, spice and herb savoury butter paste; and to finish, lightly poached meringue and seasonal fresh fruit granita.
The Best of the Chook: A Japanese Inspired Menu
Learn how to breakdown a whole chicken
Get up close and personal with the chefs from some of Melbourne’s best restaurants. Sharing their extraordinary knowledge and expertise, our Master Class chefs will show you how to create the food that they are famous for and teach you how to take your cooking to the next level. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Beginning his career in the small New South Wales town of Barham, Troy started his apprenticeship at the local butchery called Barham Meats. After five years learning his trade he moved to Melbourne and approached Peter Bouchier for a job. Over a twelve year period, Troy worked at this successful butchery managing the retail and wholesale operation of the store. In 2012, through a connection with Andrew McConnell, Troy spent some spare time at the Builders Arms Hotel, developing the meat program and training Chefs in practical butchery. Sharing a passion for best quality heritage meats and skilled butchery, Troy joined with Andrew to open Meatsmith Speciality Butcher & Wine Merchant in Smith Street, Collingwood in 2015. Two years later a second store opened in St Kilda. Both retail and wholesale aspects of the business focus on partnering with dedicated producers who raise ethically reared breeds to produce meats that deserve to be celebrated. As an on-site specialist butchery, Meatsmith draws upon Troy’s seventeen years of industry experience for its success.