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When:

Mon 30 Jun 2014, 6:00pm–9:00pm
Mon 7 Jul 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.

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

Programme Dates:
30 June & 7 July

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

See our website for details: www.foodandwine.co.nz

Please ring us with any questions or enquiries at 09 3777 961 or email nzsfw@foodandwine.co.nz

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