Roasting/Braising - 21 Mar 2026

Join Chef Duncan for an engaging cooking demonstration focused on the versatile techniques of roasting and braising, featuring 9-cut chicken and succulent pulled pork. We’ll explore how high-heat roasting delivers crispy skin and juicy results with the chicken, while low-and-slow braising transforms pork into tender, flavour-packed perfection. Along the way, we’ll share practical tips on seasoning, moisture control, and timing, showing how these foundational methods can be used to create comforting, crowd-pleasing dishes ideal for both everyday meals and special gatherings.