Smoked and Fired by Wood Class

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The thrill of this primal cooking still evokes a deep desire in us to harness this force to create fantastic feasts.

Unfortunately this aspiration, in todays world, may not always reflect in the taste and presentation of the finished product in backyards of Australian homes!

There is a skill and understanding to using these methods of cooking. In this class the process will be de-mystified and you’ll create dishes with unique and exciting flavours.

Dishes that you’ll cook will teach you techniques for wood smoking on your backyard barbeque and water smoker.  This is the first step into a whole new world, you’ll be stoked with our selection.

In every class, our talented team are committed to ensuring you learn, and are inspired by, their teaching. We are qualified chefs and love what we do. Meet our bunch (of friendly coconuts) below.

Success in the kitchen is a wonderful thing. Bridging the gap between knowledge and wisdom is a key to achievement.

We will teach you this art so you finally have the skills, know-how and recipes to cook with conviction. It becomes easy and pleasurable. You’ll be able to successfully prepare and enjoy fresh and exciting meals at home whenever your heart desires.

At Matters of Taste, we specialise in teaching people the skills to cook beautiful fresh food at home every day.

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  • Classes
  • Medium
  • Half day

Why will you love it?

This is one class where you can learn a skill that will blow your friends away
You'll be the talk at the next get together!

What will you learn?

  • Smoked Chicken, Beetroot, Mixed Herbs, Mayo, Brioche Sliders
  • Chimmichurri Flank Steak, Caramelized Carrots, Corn, Coriander, Spiced Yoghurt
  • Hot Smoked Salmon Hash, Golden Potatoes, Crisp Capsicum and Pickled Vegetables

What will you get?

  • Everything you need to participate in the class
  • Skills that you will be able to use over and over again
  • A feast to end the class

  • What do you need to know?


    This is a seasonal class that is only scheduled four times a year.