Bryce’s imaginative, meat-free menu cleverly combines distinctive Japanese flavours with the season’s freshest produce. Recipes include: sweet potato and enoki tempura with shichimi togarashi (seven spice blend) and yuzu ponzu, a citrus based infused fruit sauce; delicate smoked shiitake mushroom and dulse (dried red seaweed) chawan mushi, a savoury steamed custard; miso glazed eggplant served with soba (buckwheat) noodles and a dipping sauce; and to finish, a Japanese soufflé-style, baked creamy cheesecake with pecan and koji flavoured caramel. A class not to be missed!
An imaginative, meat-free menu
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, Transformer
Bryce started his career some 20 years ago in Melbourne. Since then he has traveled extensively to work in countries such as France, England and Canada. His focus on fresh, seasonal plant based cuisine has come from time spent in the markets of southern France and Italy. Currently he is Head Chef at the popular vegetarian/vegan restaurant Transformer, in a converted warehouse in Fitzroy.