Chef Michael Haines from the Il Cacciatore Restaurant demonstrates to apprentices the fine art of pasta making with the dish “Pheasant and Pancetta Ravioli with Orange and Porcini Mushroom"

Chef Haines explains the importance of preparation when using game birds in a pasta dish.

The culinary art of cutting pasta to encase a game filling of wonderful flavors.

Platting up and adding the final touches.

Chef Haines creates a beautiful dish combining game and pasta.

Chef Francis Hernon and apprentices from the TAFE Cessnock Campus would like to thank Chef Michael Haines for coming into class and demonstrating how feathered game can be incorporated into the menu.

Visit Chef Michael Haines at Il Cacciatore: http://www.hermitagelodge.com.au/