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Mon 16 Jun 2014, 6:00pm–9:00pm
Mon 23 Jun 2014, 6:00pm–9:00pm

Where: New Zealand School of Food and Wine, Level 3, 104 Customs Street West, Viaduct, CBD, Auckland

Restrictions: R18

Join chef Stefan Lötscher in the kitchen to learn about charcuterie and how to cure your own meats.

- Pork Terrine
- Duck Confit
- Rabbit Rillettes
- Cured Beef
- Pancetta
- Chorizo
- Chicken Liver Pate

Programme Dates:
16 & 23 June

Two Monday Evenings: 6-9pm
Cost - NZ$250

See our website for details:

Please ring us with any questions or enquiries at 09 3777 961 or email

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