Danielle’s make-ahead menu showcases her passion for classic European cooking and quality artisanal produce. Recipes include: a selection of specialist charcuterie with heirloom baby vegetables and sourdough baguette; refreshing chilled sweet pea soup with blue swimmer crab and mint; pan-roasted baby snapper fillets with pickled zucchini salad, fresh dill and caper-raisin puree; and for dessert, an impressive chocolate mousse and hazelnut meringue dacquoise with luscious berries.
A Long Summer Lunch
Classic European cooking
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, Beneath Driver Lane Bar
Danielle’s career started in legendary Melbourne kitchens including 312 and St Judes Cellars. Traveling overseas to Europe saw her take up positions on super yachts and as a private chef in countries including Greece and Turkey. It was in Southern France and Spain that her passion for European classics, in particular bistro food, deepened. She returned after 4 years, heading up the team at 'Bellota Wine Bar' in South Melbourne as well as working as Head Chef at Paul Wilson's, 'Wilson & Market'. In late 2017, she joined the 'Beneath Driver Lane Bar' team in the CBD as Head Chef. More