Enjoy the bounty of seasonal, fresh produce with a summer menu that celebrates their varying flavours and textures. Recipes include: freshly shucked oysters with granita; kingfish ceviche; salt-baked courgette, charred corn and quinoa salad with goat’s cheese, pine nuts and generous fresh herbs; hot smoked salmon with potato salad, pickled fennel and rye bread; irresistible rosewater meringues, yoghurt panna cotta and strawberries; and to top it all off, a gift of chocolates to take away.
Light, Fresh Summer Fare
Celebrate the season’s best produce
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, The Hardware Societe
Wade’s culinary journey started in his home town of Wellington New Zealand, as a teenage whilst studying Finance at university. His first job was at Hummingbird Eatery & Bar where he learnt the basics of kitchen life after which he took a position with Shaun Clouston at the fine dining restaurant Logan Brown. Being a key member of the team that won the N.Z. Restaurant of the Year in 2009 really fuelled his passion for cooking full time. A visit to Melbourne in 2011 to work as part of a pop up restaurant promoting Wellington tourism inspired Wade to move here permanently. His first position was with Jesse Gerner at The Aylesbury (now Bomba) where he was introduced to high level Spanish cooking. Seasonal, well thought out plates shaped the way he likes to cook today. After this experience Wade transitioned into the café scene working at the ionic St Ali and Proud Mary. Currently he is the Head Chef across both venues of The Hardware Societe in the CBD. His cooking is inspired by the seasons with a focus on vegetables. Less is more. Simple is good.