South Melbourne Market

Join this class for a menu with modern flavours and a touch of European tradition. Recipes include dips and cured meat antipasti with homemade bread; apple wood smoked local snapper carpaccio garnished with summer vegetables and herbs; Victorian lamb three ways – braised in buttermilk, cumin, garlic and rosemary, confit belly, and a roasted rack; and to finish, spiced chocolate ganache-filled donuts.