$0.00 Update cart

Price excludes delivery, which is applied at checkout. Orders will be processed in AUD

To proceed to checkout please accept our terms and conditions.


An extra special festive season event!

Sam Canning will kick off this November evening with a demonstration on how to prepare the ultimate full-leg ham for Christmas, including; scoring, glazing and baking. Sam and our butchers will then show you how to take your Christmas roast pork to the next level with a scored and rolled pork belly with a beautiful homemade stuffing and tied using traditional butchers’ methods. Then, since Christmas is the time of extravagant food – you’ll have the opportunity to make a Turducken Roll – the devilishly delicious hybrid-roast – (chicken fillets, stuffed in duck fillets, stuffed in a turkey fillet). With skills like there – you’ll be the toast of Christmas dinner!

We recommend this class if you’re wanting to cater a Thanksgiving, do trial cooks prior to Christmas – or just be SUPER prepared for Christmas by freezing what you’ve made (imagine having Christmas dinner sorted a month in advance!)

Take home:

  • The Turducken Roll and Rolled Belly
  • A boning knife
  • A custom Cannings apron
  • A thermal bag to keep everything cool
  • A stubby holder and a jute bag for shopping
  • Christmassy dinner of baked ham with salad and condiments with a paired wine after the class
  • 10% off on your Christmas order


  • Location: Cannings Kew (16 Woodford Ave, Kew, 3101)
  • Time: 7pm to 10pm (approx) – includes dinner.
  • Number of attendees: approx 12
  • Price: $390 per person

*Each of our classes once-off commitments. You don’t need prior experience to pursue any of our classes (aside from domestic knife familiarity). Classes are managed by two or three (depending of the number of attendants) of our best butchers, they will assist everyone in the class and make sure it is a safe and comfortable learning environment. We want each of our students to feel confident and comfortable and most importantly not rushed!

Attendees must be 16 years of age or older.

All the cuts used in any of our classes are retail grade, premium free range meats, no hormones or antibiotics. It is our wish that these classes will give you a new appreciation and respect for meat.