Mastering Meat And A Give Away have started hosting online cooking courses and last year I completed The Art Of Baking with Sarah Graham. This course is free of charge so take a look if you want to ‘test drive’ the cooking school before committing to further courses. The first course on offer this year is Mastering Meat 1 with Peter Goffe-Wood. The course is divided into 6 lessons and each lesson has a video tutorial. After watching the video you can review the course notes which can be downloaded in PDF format or printed out for future reference. Each lesson also includes a recipe or recipes for you to try. You track your own progression through the course and there is no time limit in how long you have to cover each section. The last step of each lesson is to take part in a fun quiz. You will be given the opportunity to review your answers and you can take the quiz again if you don’t score 100%. If you get stuck there is a forum for questions as well as a support link.

Mastering Meat 1:

Lesson 1: meat basics where you will learn what is important in selecting and cooking a piece of meat and you can practice by making rump steak with a red wine butter.

Lesson 2: knife skills will show you how to hold a knife, and more importantly how to keep your knives sharp. After learning how to use your knife properly you can put your knife skills to the test by making chicken satay and/or grilled spatchcocked chicken. 

Lesson 3: rules for roasting covers everything you need to know about making the perfect roast. 3 recipes are provided and you can make roast leg of lamb, roast chicken or roast sirloin (or all 3 if you want).

Lesson 4: frying fundamentals starts with the basics and then shows you how to fry the perfect steak. Pete has given us 2 recipes to try, one for pan fried venison loin and the other for stir fried pork fillet. 

Lesson 5: brilliant barbecue is something everyone with a braai should learn to master. This lesson also includes the golden rules for mincing so that you can make gourmet hamburgers. 

Lesson 6: stocks and sauces has loads of top tips and great recipes for red wine sauce, mustard sauce and green peppercorn sauce. 

Overview of Mastering Meat 1:

I found this course to be really basic and something a new cook would benefit from. I loved the recipe choices and the best part of this course for me was the list of types of knives and their uses as I can now add a few more knives to my wish list. I also found the hints and tips for using a meat grinder extremely helpful.

Following on from this course is Mastering Meat 2. The 6 lessons cover braising, stewing, curing and smoking, terrines and pâtés, advanced barbecue, barbecue accompaniments. 

Overview of Mastering Meat 2:

This was a more advanced course and I learnt a few new things which was great. I would recommend this course for anyone who knows what they are doing in the kitchen.

My thoughts:

I did not watch all of the videos but played them in the background while I carried on working. This was because my video player is extremely slow due to our really bad internet speed. There was an option to use another player, but I was quite happy to listen to Pete and just watch parts of the videos. I think an option to download them would be great as this would mean I could transfer them to the video player on my tablet and watch them at home where there is no noise from the workshop to interfere with my listening.

I decided to print the recipe for home cured bacon from Mastering Meat 2 and I was really impressed that I could remove the image, take out lines, change the font size and print the recipe with ease.

The quizzes were fantastic and I did them without referring to the notes to see how much I had retained. For all except the last quiz in each course you are able to see which answers were correct, and which ones weren’t. In the last quiz of both courses I did not get 100% and I could not review the test to see what I had got wrong. In one of the quizzes in Mastering Meat 2 the answer I gave was correct according to the notes, but marked incorrect. It is recommended that you get 80% for a quiz before moving on to the next lesson.

At the end of each course I was given a certificate to show I had completed the course. This is a lovely touch – well done! I also like the fact that I can go back and access the courses and the recipes! You can purchase a single cooking course for R255 which gives you 2 year access to that course; a monthly membership for R195 per month which gives you one month’s access to all the courses or an annual membership which gives you a full year’s access to all the courses for R1920. The next 2 courses will be hosted by Franck Dangeruex and cover French Classics and Easy Entertaining.

Give Away: 2 year access to Mastering Meat 1

How to enter to win 2 year access to Mastering Meat 1:


Conditions of entry:

  • Your prize will be sent to you via email
  • The prize is 2 year access to Mastering Meat 1 and may not be exchanged for cash
  • Entries close at midnight on the 22nd of June
  • I will choose the winner of the course at random
  • I will inform the winner by email. I will send one email only and if the winner does not respond within 24 hours I will choose another winner
  • The value of the course is R225
  • Entry is open to all readers of this blog worldwide


Disclosure: I was given access to these courses by My access was not based on me posting about the course. This post is in line with my blogging policy.

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