Boned out pork belly and loin in five different cuts (from left to right pork fillet, skin on pork loin, skinless pork belly, skinless pork loin, pork spare ribs) (Copy)

Demonstrating butchery of a boned out short loin of beef wagyu (Copy) (Copy)

Tomahawk steak on the barbecue with flames (Copy) (Copy)

Cooking chicken wings on the barbeque (Copy) (Copy)

Teaching participants how to efficiently butcher a whole chicken (Copy) (Copy)

Demonstrating how to sharpen knives (Copy) (Copy)

Cutting the sirloin off the bone, high grade wagyu meat (Copy) (Copy)

Workshop participants getting ready to butcher a whole chicken (Copy) (Copy)

Wings cooking on a Big Green Egg barbecue and being tested for doneness with a thermometer (Copy) (Copy)

Oyster & Wagyu Workshop

$195.00

Date & Time: Saturday, 17 October 2026, 11am - 2.30pm

Venue: Holiday Inn Auckland Airport, 2 Ascot Road, Māngere, Auckland 2022

Welcome to our exciting Oyster & Wagyu Workshop! This will be an unforgettable experience where you will learn all about oysters, opening and shuking. Each person will get to take home a dozen fresh and delicious oysters. You will also have some delicious BBQ food to try including wagyu beef, duck, chicken wings and pork ribs.

By the end of the workshop, you’ll walk away not only with new skills but a goodie bag, you will also get a dozen oysters and a bank of recipes to try at home

What to expect:

Some amazing, fresh and local oysters
Receive your very goodie bag
Savour delicious BBQ prepared by our BBQ Chef, including:
- Pork ribs
- Award-winning beef Wagyu
- Duck
- Chicken wings… and more!

Tickets are non-refundable.