Specialties
Hands on Cooking Classes specialising in all types of cuisines- including, Asian, Spanish, Italian, French, Middle Eastern, Barbecue, Desserts and Pizza & Pasta. Classes are held mostly on Sundays and Wednesday evenings
We also hold Wine and Beer Workshops every 3rd Wednesday featuring educators Matt Kirkegaard (The BeerMatt) and Mike Ellis (The wine Punter). The workshops include a meal and demonstration with chef, Katrina Ryan.
We also tailor private classes and Interactive Food, Wine and Beer events for Corporate groups. The venue is available for parties. We seat up to 70 for sit down meals and up to 200 for cocktail style parties.
All classes are given by professionals in their field such as guest chefs, butchers, brewers and wine merchants.
The Golden Pig also runs a fully licensed cafe Monday to Friday.
History
Established in 2012.
A lease was signed in April 2012 for a fantastic warehouse space in Newstead, Brisbane. Light, bright and airy the space has large windows along 3 sides of the building. The warehouse has been fitted out with a state of the art kitchen, a coffee/lounge area, dining area looking out to the back deck and garden, a retail space at the front and a wine room upstairs on the mezzanine level.
Meet the Business Owner: Mark and Katrina R.
Mark and Katrina have a wealth of knowledge in the Food and Design businesses. Katrina learnt to cook with Neil Perry in Sydney and was head chef of Rockpool for 3 years overseeing burgeoning apprentices such as Kylie Kwong. Until recently, she has been teaching at the renowned Spirit House cooking school and is a co author of the latest Spirit House Hot Plate book. Katrina has also taught on a regular basis at the Sticky Rice Cooking School in the Adelaide Hills.
Mark did his cooking apprenticeship at Bilsons and was head chef at the Bathers Pavilion in Sydney before opening his own restaurants, The Pig and The Olive. A sea change to the Sunshine Coast led to a career change and Mark has become an award winning Building Designer. It is these skills he has brought to the design of the Food and Wine School.
Both Katrina and Mark are members of Slow Food and are passionate about supporting local, small scale producers.