First they charmed our tastebuds with the goods emerging from the Local Mobile Deli kitchen and now they’re about to entertain our minds with the launch of the very first food sustainability workshop courtesy of The Makers Club. Centred on nose-to-tail butchery, the four-week workshop will focus on slow-food principles, inspiring local Brisbane foodies to minimise food wastage and commit to more ethical eating.

Held over four Wednesday evenings within the Wandering Cooks warehouse in South Brisbane, the workshop will take participants on a journey through the full process of preparing a locally raised pig, from butchering techniques to salting, curing, drying, smoking, and ultimately tasting. The course will kick off next Wednesday January 14 – find in-depth class information online and stay tuned to Facebook for future food workshop updates.