About

About this course

Discover the art of wild game cooking with Naturally Sufficient's immersive Wild Game Cooking & Butchering course. Led by award winning chef and bowhunter Eric Kwek & Justin Edwards, this hands-on workshop will teach you how to ethically prepare and cook two of Australia’s most sustainable and abundant game meats—venison and rabbit. You'll gain practical butchering skills, learn essential cooking techniques, meat preparation, and walk away with the confidence to turn your harvest into delicious, nourishing meals. Perfect for hunters,  foodies, and anyone passionate about connecting with their food from field to fork.

Planned Menu/Dish

• Korean style galbi venison steaks
• Beer braised venison ribs with homemade bbq sauce
• Classic rabbit and white sauce pasties
• Braised venison/goat shank spring rolls
• Venison steak tartare
• Smoke river trout rillettes

About the Chefs

Chef Eric Kwek, Head Chef at Mr Tompkins in Melbourne, brings a rich blend of cultural heritage, classical training, and a deep connection to nature into his cooking. Born and raised Peranakan in Singapore, Eric’s early exposure to the vibrant mix of Southeast Asian cuisines sparked a lifelong passion for food. His talent for butchery led him to win a Meat & Livestock Australia competition, paving the way for his culinary journey in Australia. Eric has since honed his craft in top Melbourne kitchens, blending French techniques with bold, game-centric flavours. An avid bowhunter and passionate advocate for ethical, sustainable eating, he connects deeply with the land—bringing a grounded, nature-inspired approach to every dish he creates.

Chef Justin Edwards, raised on a farm in Toowoomba, Queensland, brings a deep-rooted connection to the land into every aspect of his cooking. Starting his culinary journey at just 15 and landing his first head chef role by 17, Justin quickly developed a fearless and self-taught approach to flavour and technique. His style is a vibrant reflection of global influences—from Modern Australian and European to American, Mexican, and Indian—always underpinned by a commitment to ethical sourcing and minimal-waste practices. A passionate bowhunter, forager, and fisherman, Justin's philosophy is grounded in understanding where food comes from, building relationships with small-scale farmers, and respecting the natural world. His cooking celebrates each ingredient's origin and essence, creating dishes that are both thoughtful and boldly original.

This is also an opportunity to meet new friends and maybe even your next hunting partner. All food will be provided (breakfast, snack, lunch & dinner) with many fresh ingredients straight from our farm. Get your early bird ticket now (ends a month before the course starts) and save $100.

PS. The price of the course doesn't include accommodation, but you can choose to stay at our farm upon checkout of either camping or indoors at additional cost. Non-alcoholic drinks will be provided, but if you want, you're welcome to BYO alcoholic drinks.

PSS. Like with all our weekend courses, we are so confident of the value we create for our participants, that if you're not completely happy with the quality after the first half day and inform us, we will give a full money back guarantee.

Date

Location

Naturally Sufficient
2488 Whittlesea-Yea Road, Flowerdale VIC 3717

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