Experience the striking seasonal flavours of Joe’s innovative menu. Recipes feature: beetroot with goat’s cheese; wild mushrooms and egg yolk; ocean trout with shitake mushrooms, sesame and toasted nori; saddle of lamb and shoulder with anchovy lamb jus, accompanied with cauliflower, eggplant, almonds and tahini dressing; and to finish, an irresistible single origin chocolate creameux, roast pear, hazelnut and vanilla bean dessert.
Creative Contemporary Cuisine
Striking seasonal flavours
Our Special Master classes run for a longer than our regular Master Classes, allowing you more time to get up close and personal with the chefs from some of Melbourne’s best restaurants. Sharing their extraordinary knowledge and expertise, our Master Class chefs will show you how to create the food that they are famous for and teach you how to take your cooking to the next level.
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, Saint Crispin
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. Currently, although not involved with the day to day operation, he is still the Owner. More