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      <image:title>essencebbqBLOG - Why Brine Foods</image:title>
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      <image:title>essencebbqBLOG - a juicy steak</image:title>
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      <image:title>home - DISPELLING THE MYTHS</image:title>
      <image:caption>Tradition, history and old wives tales drive much of what we believe when it comes to how we cook food. However, over time science has brought to the surface the facts that challenge much of what we know.</image:caption>
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      <image:title>home - SEARCHING FOR PERFECTION</image:title>
      <image:caption>This is no ordinary bbq class, where you learn how to throw a steak on a grill. No this is a culinary journey that will teach you the science and techniques that will reinvent how you bbq.</image:caption>
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      <image:title>home - INNOVATIVE BBQ</image:title>
      <image:caption>Geared to increase the sensory experience and going beyond the charred meat we typically associate with bbq’s, the essencebbqLAB masterclass will challenge your thinking of what can be cooked on a bbq.</image:caption>
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      <image:title>home - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/5f327180e973e22e38152569/1600163325895-W3VENRMOC7KW4F4PZW2B/bart%2Bstyling.jpg</image:loc>
      <image:title>home - Executive Chef</image:title>
      <image:caption>Bart’s mantra has always been to ‘cook with passion’ – and has fashioned his own innovative cooking style. He is best known for his many years of cookery presentations on Channel 10’s Escape with ET and his multi-award-winning establishment ‘Essence Food Studio’. He is an international chef presenter, author, food writer and stylist. Across his forty-seven years of experience he also owned and managed various award-winning restaurants in South Australia and Sydney.</image:caption>
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      <image:title>home - The Produce</image:title>
      <image:caption>We are passionate about good food which is why we are immensely proud to be partnered closely with some of the best food producers and suppliers. Our partners are using sustainable farming techniques, responsible practices as well as modern and innovative technology combined with passion and the endless pursuit of excellence resulting in a range of outstanding high-quality produce.</image:caption>
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      <image:title>home - The Equipment</image:title>
      <image:caption>By combining the best barbecues, stunning produce, and scientifically proven cookery methods, we can all produce beautiful, delicious foods. Throughout the masterclass a range of cooking equipment will be used from the traditional grill through to smokers and wood fire ovens.</image:caption>
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      <image:title>meet the chef</image:title>
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      <image:title>partners - Everdure by Heston Blumenthal is a range of barbecues like on other. Working closely with designers and engineers, Heston embarked on a mission to create the perfect modern barbecue. By combining the latest technology and design aesthetics, with ease of use and thoughtful attention to detail, he created a range of kit that will help you go on a journey of discovery.</image:title>
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      <image:title>partners - Established in 1998, Shadowfax is a boutique winery and restaurant located just 30 minutes from Melbourne in the heart of Werribee Park. Dedicated to creating high quality and handcrafted wines, our renowned varieties include Pinot Noir, Chardonnay, Pinot Gris, Riesling and Shiraz as well as a selection of highly limited, single-vineyard wines.</image:title>
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      <image:title>partners - Mount Zero Olives is a family owned olive grove three hours west of Melbourne on the northern edge of the Grampians National Park in Victoria, Australia. Commitment to flavour, sustainable farming and a passion for quality ingredients defines Mount Zero and all that we gather.</image:title>
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      <image:title>partners - What began with a passion for flavour, Dry Aging became an art form in which master butcher, Gary McBean managed to perfect through the means of experimentation, developing techniques that pushed the practice into new fields and further his goal of bringing something special to butchery.   Five generations of butchery driven by the purpose to help everyone experience an art that has been forgotten. The craft of butchery to McBean is finding a way to tempt everyone into experiencing what is unknown.</image:title>
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      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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