Fresh seasonal produce and contemporary flavours with Japanese and Chinese influences are the foundations of Joe’s celebratory, four course menu. Recipes include: charred ocean trout with miso glaze, salad of new seasons peas and lettuce, chawan mushi (Japanese savoury steamed custard), sesame nori crumble and bonito dressing; chicken tortellini and roasted broth with grilled asparagus and chives; dry aged duck breast and barbecued duck leg with crushed carrot, star anise and pistachio crumble; and to finish, a ‘twisted’ adult version of a Christmas pudding with 70 % Ecuador chocolate, two-year-old brandied fruit and panforte. Not to be missed!
A Very Special Festive Menu
A celebratory four course menu
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