In this class, Nicky shares her secrets for making boldly flavoured, modern European style food. Using classic cooking techniques, Nicky will show you how to make some of Bellota’s most popular dishes: baby beetroots with stracciatella (a fresh soft cheese), raisin and caper relish, and almonds; tasty flank steak with parsley crème, red wine shallots and kaiserfleich (marinated, smoked cured ham); cabbage, fennel, saba (a mild version of balsamic vinegar) and parmesan salad; and to finish, an indulgently delicious Italian tiramisu.
Bold, modern versions of European classics
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. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Head Chef, Bellota Wine Bar & Food
Nicky Riemer is regarded as one of Australia’s leading chefs. After heading numerous kitchens including Langton’s, The Melbourne Wine Room and Union Dining which she successfully ran for six years, Nicky is now Head Chef at Bellota Wine Bar in South Melbourne where she shares her incredible skill and flair offering menus with contemporary Melbourne class. More