One Day. Two Masterclasses. One Unforgettable Experience.
This immersive full‑day experience brings together the craft of butchery and the art of cooking in a seamless paddock‑to‑plate journey guided by two of Tasmania’s finest: Master Butcher Joel Houghton and Chef Lilly Trewartha.
Designed for food lovers, hunters, cooks, and anyone seeking a deeper connection to ethical, sustainable meat preparation, this signature experience takes you from carcass to cuisine - all in one unforgettable day on our working deer farm.
What You’ll Experience:
Morning: Nose‑to‑tail butchery session with Master Butcher Joel Houghton. Learn how a whole venison carcass is broken down, explore cuts, and understand yield, sustainability, and low‑waste butchery principles.
Farm Tour: A guided walk through Springfield Deer Farm, connecting you to the land, animals, and farming philosophy behind our venison.
Afternoon: Hands‑on seasonal cooking session with Chef Lilly Trewartha. Prepare and cook venison with finesse, learning techniques, recipes, and flavour pairings to elevate your home cooking.
Fire‑Side Lunch: Enjoy a seasonal lunch cooked over the open‑flame BBQ Kitchen using fresh venison cuts
Tea, coffee, water, and beautifully curated recipes included
📍 The Springfield Kitchen, Great Western Tiers, Tasmania
💰 One combined price - save by booking the full paddock‑to‑plate experience
Purchase now to secure your experience.
One Day. Two Masterclasses. One Unforgettable Experience.
This immersive full‑day experience brings together the craft of butchery and the art of cooking in a seamless paddock‑to‑plate journey guided by two of Tasmania’s finest: Master Butcher Joel Houghton and Chef Lilly Trewartha.
Designed for food lovers, hunters, cooks, and anyone seeking a deeper connection to ethical, sustainable meat preparation, this signature experience takes you from carcass to cuisine - all in one unforgettable day on our working deer farm.
What You’ll Experience:
Morning: Nose‑to‑tail butchery session with Master Butcher Joel Houghton. Learn how a whole venison carcass is broken down, explore cuts, and understand yield, sustainability, and low‑waste butchery principles.
Farm Tour: A guided walk through Springfield Deer Farm, connecting you to the land, animals, and farming philosophy behind our venison.
Afternoon: Hands‑on seasonal cooking session with Chef Lilly Trewartha. Prepare and cook venison with finesse, learning techniques, recipes, and flavour pairings to elevate your home cooking.
Fire‑Side Lunch: Enjoy a seasonal lunch cooked over the open‑flame BBQ Kitchen using fresh venison cuts
Tea, coffee, water, and beautifully curated recipes included
📍 The Springfield Kitchen, Great Western Tiers, Tasmania
💰 One combined price - save by booking the full paddock‑to‑plate experience
Purchase now to secure your experience.
