This is a rare opportunity to learn directly from one of Australia’s most exciting culinary talents in an intimate kitchen nestled at the foot of the Great Western Tiers in Tasmania. Whether you're a passionate home cook, a food lover seeking inspiration, or someone curious about premium venison, this masterclass offers a rich and rewarding experience that goes far beyond recipes.
We’re delighted to welcome Chef Lilly Trewartha - a champion of seasonal, low‑waste cooking and local produce, and the perfect fit to showcase Springfield Deer Farm’s paddock‑to‑plate venison. With a global career spanning Garagistes, Franklin, Dier Makr, and acclaimed pop‑ups across Tasmania and London, Lilly is celebrated for her produce‑driven, hyper‑seasonal approach. Her mastery of fire, fermentation, and regional ingredients makes her the ideal chef to bring our sustainably raised venison to life in a grounded, place‑connected way.
Step into the kitchen for an unforgettable day of seasonal cooking. This intimate masterclass is designed to inspire and delight, featuring premium Springfield venison and vibrant local produce from the heart of the Great Western Tiers.
What You’ll Experience:
A seasonal cooking session featuring Springfield’s premium free-range venison
Hands-on instruction in preparing venison with finesse
Expert tips, techniques, and recipes to elevate your everyday cooking
All equipment provided - just bring your curiosity and appetite
A relaxed, welcoming atmosphere with time to ask questions, connect, and savour
🕙 10:00 am - 3:00 pm
📍 Held at The Springfield Kitchen, Great Western Tiers, Tasmania
Purchase now to secure your experience.
Dates:
with Chef Lilly Trewartha
This is a rare opportunity to learn directly from one of Australia’s most exciting culinary talents in an intimate kitchen nestled at the foot of the Great Western Tiers in Tasmania. Whether you're a passionate home cook, a food lover seeking inspiration, or someone curious about premium venison, this masterclass offers a rich and rewarding experience that goes far beyond recipes.
We’re delighted to welcome Chef Lilly Trewartha - a champion of seasonal, low‑waste cooking and local produce, and the perfect fit to showcase Springfield Deer Farm’s paddock‑to‑plate venison. With a global career spanning Garagistes, Franklin, Dier Makr, and acclaimed pop‑ups across Tasmania and London, Lilly is celebrated for her produce‑driven, hyper‑seasonal approach. Her mastery of fire, fermentation, and regional ingredients makes her the ideal chef to bring our sustainably raised venison to life in a grounded, place‑connected way.
Step into the kitchen for an unforgettable day of seasonal cooking. This intimate masterclass is designed to inspire and delight, featuring premium Springfield venison and vibrant local produce from the heart of the Great Western Tiers.
What You’ll Experience:
A seasonal cooking session featuring Springfield’s premium free-range venison
Hands-on instruction in preparing venison with finesse
Expert tips, techniques, and recipes to elevate your everyday cooking
All equipment provided - just bring your curiosity and appetite
A relaxed, welcoming atmosphere with time to ask questions, connect, and savour
🕙 10:00 am - 3:00 pm
📍 Held at The Springfield Kitchen, Great Western Tiers, Tasmania
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