South Melbourne Market

Danielle’s menu highlights a passion for simplicity and classic European cooking using spring’s quality artisanal produce. Recipes for this class feature heirloom baby vegetables with garlicy, herb and white bean dip; hand-made ricotta gnocchi with broad beans, peas and chervil sauce; pan seared baby snapper with roast baby globe artichokes, new season asparagus, sorrel and anchoiade, an anchovy and olive oil sauce; and for dessert, an impressive almond and blueberry tart with clotted cream.