Join Chris for a best of season menu with modern influences and a touch of Middle Eastern and Italian traditions. You will learn to prepare: Lebanese-style fattoush, a fragrant sumac spiced salad with, fresh herbs, a medley of heirloom tomatoes, seasonal vegetables and crisp pitta bread croutons; traditional north Italian pumpkin ravioli, pan fried in sage and lemon butter; pan-fried snapper with salsa cruda di pomodoro, a no cook ripe tomato, garlic, fresh basil and olive oil seasoned sauce, served with crushed kipfler potatoes and a side of steamed greens; and for a refreshing dessert, scoops of smoked coconut sorbet with caramelised pineapple.
Across Borders: Italy to the Middle East
Best of season menu
Lunch at the Chef’s Table
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.
2.5 hrs
Intermediate – high
Includes lunch & recipe pack
150 pp
Disclaimer:
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
Got a question?
Disclaimer:
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
Got a question?
