Two Masterclasses. One Weekend. One Unforgettable Experience.
Spend a weekend immersed in the art of venison with our signature masterclass duo held across two inspiring days at The Springfield Kitchen.
Guided by two of Tasmania’s finest - Master Butcher Joel Houghton and Chef Lilly Trewartha - you’ll explore the full journey from paddock to plate in a setting that’s as nourishing as it is unforgettable.
What You’ll Experience:
Saturday: Nose-to-tail butchery demonstration with Master Butcher Joel Houghton
Sunday: Seasonal venison cooking session with Chef Lilly Trewartha
Guided farm tour through the heart of Springfield Deer Farm
Fire-side lunch featuring fresh venison cuts and local produce
Tea, coffee, water, and beautifully curated recipes
💰 Save by booking both masterclasses together
📍 Held at The Springfield Kitchen, Great Western Tiers, Tasmania
Purchase now to secure your experience.
Two Masterclasses. One Weekend. One Unforgettable Experience.
Spend a weekend immersed in the art of venison with our signature masterclass duo held across two inspiring days at The Springfield Kitchen.
Guided by two of Tasmania’s finest - Master Butcher Joel Houghton and Chef Lilly Trewartha - you’ll explore the full journey from paddock to plate in a setting that’s as nourishing as it is unforgettable.
What You’ll Experience:
Saturday: Nose-to-tail butchery demonstration with Master Butcher Joel Houghton
Sunday: Seasonal venison cooking session with Chef Lilly Trewartha
Guided farm tour through the heart of Springfield Deer Farm
Fire-side lunch featuring fresh venison cuts and local produce
Tea, coffee, water, and beautifully curated recipes
💰 Save by booking both masterclasses together
📍 Held at The Springfield Kitchen, Great Western Tiers, Tasmania
Purchase now to secure your experience.
