Food Wine Sleep

Greg was born and bred in Auckland and travelled extensively before deciding to settle in Perth.

During his travels (including trips to Singapore, Thailand, Malaysia, Malaysian Borneo, Hong Kong, France, Italy, Greece, the UK, the US and most of the Australian capital cities), he has developed a great appreciation for different cooking styles and ingredients. He has recently visited the US again and travelled throughout Australia, in search of the quintessential ‘steak house’ experience, researching the process 'from paddock to plate'.

During his eight years at Fraser’s Restaurant, including four years as head chef, Greg enjoyed hosting cooking classes, ‘Chef’s Table’ dinners as well as cooking for such events as the Best of the West and Single Bottle Club: He takes particular delight in creating degustation menus. In his final year at Fraser’s he was appointed as a member of the Australian Culinary Federation judging panel.

Whilst Greg subscribes to the philosophy of ‘using great local produce and letting it speak for itself’ he has enjoyed the opportunity to present the Brewery’s ‘steakhouse’ style menu with its’ classic mushy peas, potato gratin and huge rib eye steaks. Greg is particularly excited about the launch of his 'Tomahawk Steak' with Meat and Livestock Australia - a massive 1.4 to 1.7kg rib-eye that's carved at your table right in front of your eyes, and usually shared between a few people. Greg strongly believes it’s the quality of the produce that makes the classic dish one to savour. He has a particular liking for carpaccio, duck and a good sauce.

Beef and Beers Cooking Classes with Greg Farnan. Calling all carnivores... this class is for you. Come along to the newly refurbished, revamped Old Brewery, to meet Chef Greg Farnan and our new brewer Mark Reilly. We've just started brewing again, so the first part of the class is spent in the micro-brewery with our brewer Mark, checking out the vats, the brewing process and of course - pulling your own beers. He'll chat to you about each of our four brand new beers and any seasonal brews he's currently working on.

Then it's over to meet The Brewery's General Manager and Chef, Greg. He's travelled Australia & the globe to source the best meat & steaks, and he'll talk to you about his research 'from paddock to plate'. He'll show you his various cuts of meat and talk about what makes a great steak and more importantly, how to cook one, including the legendary 'Tomahawk Steak' - the 1.4-1.7kg rib eye attached to a monstrous 30cm bone.

This 'class' is more of a cooking demo, rather than a hands-on class. Greg will share a taste of what he cooks - and you'll be able to see exactly where and how he works, with beer and wine flowing throughout the afternoon.

A superb afternoon for the blokes - though ladies thoroughly enjoy these events too. They make a great gift too.

We also offer these classes EXCLUSIVELY, for social or corporate groups. We can also organise a lovely sit-down dinner after the class, or oyster shucking and drinks/canapés on the terrace before-hand... the sky is the limit!