Open Fire BBQ
Masterclass
Cook over real fire. Learn the ancient art of the South American Gaucho. Sit down to a full fire feast — all in one unforgettable afternoon.
🍺 BYO drinks welcome · 🔥 Hands-on if you want · 🏆 Certificate included
All food, soft drinks & certificate included
The Full Experience
From the first ember to the last bite.
The moment you arrive, the fire is already burning. You won't be waiting around — the first bites are already coming off the grill. We welcome you with canapes assados na hora, freshly grilled bite-sized pieces straight from the embers, followed by the iconic choripan — grilled chorizo in crusty bread with house chimichurri — and craft burgers cooked directly over live coals, smoky and juicy from the first bite.
Once everyone is settled and the fire is roaring, the class begins. Givago will walk you through the fundamentals of open fire cooking — how to build and read a live fire, how to manage heat zones and coal timing, and which tools to use for each technique. You'll get your hands on the traditional parrilla grill, the spit roaster and the drum smoker, and learn the difference between grilling, roasting and smoking from someone who has spent a lifetime mastering all three.
Then comes the meat. Picanha on the spit and grill. Smoked beef ribs. Lamb slow-roasted over the fire. Smoked chicken. You'll season, position and monitor every cut yourself — with Givago beside you every step of the way. For those who prefer to watch and absorb, that's perfectly fine too. There's no pressure. The fire does the talking.
As the afternoon winds down, everything comes together. The table is set and the feast begins. All you can eat — everything you cooked, everything you learned, laid out on the table for everyone to share. Open fire meats, fresh salads, Brazilian vinagrete, bread rolls, chimichurri, and to finish, grilled pineapple with condensed milk straight off the embers. This is the Gaucho way: cook together, eat together, and leave as family.
What You'll Learn
Master the Fire.
Cook Like a Gaucho.
This is not a demonstration. You will get your hands on the fire, the tools, and the meat.
Fire Management
Learn how to build, control and sustain a live fire. Understand heat zones, coal management and timing — the foundation of everything.
Tools of the Gaucho
Get hands-on with the traditional parrilla grill, spit roasting and drum smoking. Know which tool to use for each cut and technique.
Premium Cuts
Cook picanha, lamb, smoked beef ribs and more. Learn how to handle, season and cook premium cuts to perfection over open fire.
South American Techniques
Discover the difference between grilling, roasting and smoking — and the authentic Gaucho traditions behind each method.
Get Involved
Want to get your hands dirty? Jump right in.
The hands-on experience is available for everyone who wants to participate. You can cook alongside Givago, manage the fire yourself, and handle the cuts — or simply watch, learn and enjoy the atmosphere. There's no pressure either way.
Whether you're the type who wants to be elbow-deep in the fire or you'd rather sit back with a cold beer and absorb it all — this class works for you.
🍺 BYO fully welcome — beer, wine, whisky, vodka, or whatever you enjoy. Soft drinks & water provided. Please drink responsibly.
No Experience? No Problem.
You don't need to know anything about fire to join.
This class is designed for complete beginners. Whether you've never cooked over fire before or you just want to level up your backyard BBQ — Givago will guide you through every step. All equipment is provided. All ingredients are included. You just need to show up ready to have a great time.
The Fire Feast
All you can eat. Everything on the table.
Everything you cook during the class ends up on the table. No limits. No holding back. This is the Gaucho feast — sit down together and eat until you can't anymore.
The Story Behind the Fire
Where does the Asado come from?
And why does it taste so different?
The Gaucho Tradition
The asado was born on the vast pampas of South America — a tradition carried by the gauchos, the nomadic horsemen of Argentina, Uruguay and southern Brazil. Cooking over open fire wasn't a recipe. It was a way of life, shaped by the land, the cattle and centuries of European influence from Spanish and Italian settlers who brought their own fire-cooking traditions to the New World.
Animal Welfare & the Pasture
The quality of the meat on your plate starts long before the fire. As a qualified veterinarian, Givago understands this better than most. Cattle raised on open pasture, with proper care, low stress and natural grazing, produce meat with superior marbling, depth of flavour and texture. Animal welfare isn't just ethics — it's the foundation of exceptional BBQ.
The Science on the Table
Givago brings a unique perspective to the fire: the science of meat. From muscle fibre structure to fat distribution and the Maillard reaction, understanding what happens to meat over heat transforms how you cook. This is what separates a good BBQ from an unforgettable one — and it's exactly what you'll learn in this class.
Your Instructor
Givago Garcia Tissot
Veterinarian & Chef Asador · Open Fire Specialist
Givago is a Brazilian-qualified veterinarian, chef and Australia's leading open fire BBQ specialist. He brings a unique combination of meat science, culinary expertise and the deep-rooted traditions of the South American Gaucho to every class.
As the first Gaucho practitioner to deliver open fire cooking at Sydney's Vivid Festival, Givago has cooked for thousands of people across Australia and South America. His mission is simple: teach people to respect the fire and cook with confidence.
Everything Included
One price. Everything covered.
Secure Your Spot
Saturday, 4th April 2026
12:00 PM – 4:00 PM · Cessnock, Hunter Valley NSW
Exact address shared with confirmed bookings
This class fills fast — secure your spot now
Secure payment via Stripe. Confirmation sent by email.
Frequently Asked Questions
Do I need any cooking experience?
Can I bring my own drinks?
Do I have to participate hands-on?
What should I wear?
Is the food included?
How many people are in the class?
What certificate do I receive?
Where exactly is the class?
🔥 Learn the fire. Cook the meat. Share the table.
Saturday 4th April 2026 · Hunter Valley · A$149 per person · BYO drinks welcome
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