Joe uses simple ingredients and fresh seasonal produce to create an exciting, contemporary take on the traditional roast Christmas lunch: Koo Wee Rup asparagus, yesterday’s eggs coddled with truffle; roast loin of pork with pickled vegetables and authentic creamy Greek taramasalata, a blend of white fish roe, lemon juice, olive oil, onion and bread; dry aged duck breast and leg, with nectarines, peaches and red wine sauce; and to finish, an irresistibly luscious dessert with 70% single origin chocolate, cremeux, sorbet and mousse, black out cake and orange caramel.
A Classic Roast Christmas Lunch
Be spoiled this Christmas
Sit back as a selection of Melbourne’s best chefs share some of their favourite seasonal recipes and the stories behind them. Relaxed and intimate, these lunchtime Master Classes will teach you how to prepare show stopping dishes using the Market’s freshest produce.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Chef/ Owner, Saxe
Joe’s early career took him overseas to work at The Square in London where he not only gained further experience but developed his own innovative cooking style influenced by Phillip Howard’s modern- classic French techniques and artful plating. Returning to Melbourne, Joe worked as Executive Head Chef of The Press Club and Little Press for four years. For the last 3 1/2 years he has been the Owner and Head Chef of the very successful two Hat, Saint Crispin in Collingwood. In September, he launched his first solo restaurant venture, Saxe, in the CBD legal precinct where he is forging his own path combining ambitious, precise modern French cooking with a relaxed and approachable vibe. More