Bull boars and the Goldfields at the historic Sacred Heart Convent

A two hour masterclass in the history and the making of the internationally recognised Bull Boar Sausage with Peter Ford and food writer Richard Cornish. You will learn how to make this iconic sausage, unique to the Victorian Goldfields, and how a recipe from Ticino in Italy is still made today. there will be an opportunity to get hands on. Afterwards we'll enjoy eating and sharing Mary Ellis's famous recipe of Gnocchi a la Romana with Bull Boar ragu and toast a glass of Summerfield’s wine to this fabulous heirloom sausage.