Cooking with the Odd Bits, with A Lady Butcher

COOKING WITH THE ODD BITS

with HANNAH MILLER of A LADY BUTCHER

Saturday 21 May - 9am to 12pm (3 hours)

presented by  KELMARNA GARDENS  and  SLOW FOOD AUCKLAND

Join A Lady Butcher, Hannah Miller in reimagining what can happen to the 'odd bits', and learn how to make the most of the whole animal for your next meal.

What to expect:

In this three hour workshop, Hannah will introduce you to the wonders of offal, how it can be used, and its beneficial nutrient profile. She will use lamb raised at Kelmarna Gardens to demonstrate a range of recipes including stuffed lamb heart and braised tongue, and walk you through each step of the process.

You will have the opportunity to get hands-on and experience how to work with and favour the less usual parts. Then, tasting the results will exemplify the stunning flavours and exciting potential of the valuable portions often considered rubbish. Come away with a fresh perspective on the benefits of using every last bit of the animal raised in a regenerative system.

You will also have the chance to add on a Kelmarna offal pack to your ticket so you can test these recipes for yourself at home.

Offal packs ($35 value) include:

• 2 x liver
• 2 x tongue
• 2 x heart
• 4 x kidneys
• Bones for broth
• Rendered lamb tallow

Tickets include: 

• General Admission: Guided instruction, organic Kelmarna-raised ingredients, tastings
• General Admission + Offal Pack: All of the above, plus one pack of Kelmarna lamb offal (available for pick-up on 27/28 May)

What to bring:

Essential:

• a refillable water bottle (to stay hydrated)
• a face covering or mask (to wear when appropriate)

Recommended:

• a notebook and pen (to take notes, if you like)

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Hannah is the lady of A Lady Butcher, whose passion is to create purposeful meats. Her mission is to inspire people to consider their food when choosing what to buy or where to dine. She believes that meat is a vessel for telling the New Zealand story, creating community, and educating Kiwis on the food they eat. In addition to her work in the kitchen, she teaches butchery and charcuterie classes, presents in schools, offers tastings at local shops, and takes parts in all manner of events around food.

From a young age, Hannah knew she wanted to work with food. Born in Portland, Oregon (USA), she has worked with food all around the world, from the Culinary Institute of America, to a London chophouse, the Alaskan wilderness, the Antarctic frontier, Victoria's oldest inn, the capital of the USA, and now right here in Tāmaki Makaurau Auckland since 2016.

Hannah is a champion of the concept of nose-to-tail dining. She believes in having respect for the animal, for the life that’s been taken, which for her means that nothing goes in the bin and everything is used. She describes this sustainable approach as like magic and a zen process that creates a connection between the animal and the food it is becoming. A Lady Butcher was awarded the 2021 Slow Food Snail of Approval, recognising their efforts for good, clean, and fair food.

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Slow Food envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it, and good for the planet. Slow Food believes that through our food choices we can collectively influence how food is cultivated, produced, and distributed, and change the world as a result.

Slow Food Auckland is a local group of volunteers dedicated to good, clean, fair food for all, committed to events, activities, and collaborations that bring the Slow Food philosophy to life. Their work includes the Snail of Approval programme, which promotes and celebrates locally grown and produced food that is good, clean, and fair and recognises the people who make it happen.