Big Green Egg Workshop 2.0 August 3rd 2025

NEW FOR 2025!!

Big Green Egg Workshop 2.0- Sunday August 3rd 2025

Its no secret how much Ross loves cooking fish and shellfish on the Egg, but we thought it was time to show off some of the amazing produce we rear and grow on the farm, alongside a few choice picks from the local day boats. So the BGE Workshop 2.0 was born, and whether you are an Egg enthusiast, have joined us for a workshop in the past or are a complete beginner, this informative and fun-filled day is filled with tips and tricks to help you get the most out of a Big Green Egg.

Sample menu:

Bacon and Egg bap, using our own bacon and eggs.

Fresh chorizo, olive oil, sherry vinegar and parsley

Spaghetti alle vongole

Rotisserie lamb loin, flat breads, red pepper hummus, wild garlic dressing

Piri piri prawns

Dry aged beef sirloin, chargrilled cheesemakers salad, garlicky potatoes

Brief overview of the day:

• Arrive at the farm at 10am, aim to finish between 3 and 4pm.
• Introductions, tea and coffee, Ross will go over the schedule for the day and pair you up.
• Set up and light your Eggs, discuss regulating temperature.
• Make a hearty breakfast bap filled with our own bacon and eggs using the Egg and the OFYR.
• First up, learn how to make a fresh chorizo. This will be rolled into balls, seared in a pan and finished with sherry vinegar.
• Prep lamb loin and put on rotisserie.
• Prep and cook spaghetti vongole in the BGE Wok attachment.
• Learn the secret of quick and easy flatbreads.
• Time to get the sirloin joint and the potatoes on the BGE, these need time to get nice and roasted.
• Sear off the prawns using Solidteknics pans and make a piri piri sauce to finish them with.
• Fire up the Gozney and cook the flatbreads. Serve and devour the lamb.
• Bring the beef off to rest, make a cheesemaker salad. 
• Finish the potatoes, carve the beef and dish up with the amazing cheesemakers salad.
• Everyone will sit down together at the table and enjoy their meals. Beer, wine and soft drinks will be included and you will get the chance to ask any questions and go over the day. 
• Once you have had a chance to sample your creations, Ross will talk you through the science behind low and slow cooking. You will check out the attachments needed for the BGE in more detail, including the amazing Eggspander system.

Food is subject to change depending on availability that day. This fabulous course is restricted to just 10 people to ensure each participant receives a thorough understanding of the Big Green Egg’s.

All recipes for this course will be on our recipe page soon, keep an eye out for more details!!

Have a question? See our FAQ page here.