Flavour packed marinades, salsas, sauces and dressings are the unsung heroes that make even the simplest dishes extra special. Join Dale to learn how to make recipes from a range of different cuisines: Scandinavian-style beetroot and dill cured ocean trout, served on blinis with dill cream fraiche and tomato-avocado salsa cruda; North African spice-rubbed chargrilled chicken breast, served with spicy garlic, herb, lemon and olive oil chermoula sauce and fragrant freekeh salad; cumin crusted grilled lamb loin served on hummus with an American fresh tomato-mint marmalade; and finally for a simple Italian dessert classic, marinated sweet ripe strawberries in aged balsamic syrup with whipped mascarpone and almond biscotti.
Marinades to Salsas: Nordic to North African and beyond
The unsung heroes that make dishes extra special
Cooking Classes
Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress. Click here for more information the class format.
2 hours
Basic – intermediate
Includes lunch/dinner & recipe pack
120.00 pp
Disclaimer:
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
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About the Chef
Dale Lyman
Chef/Professional Cookery Teacher, William Angliss Institute
Dale’s hospitality career began in regional Victoria where he developed a taste for the industry and a healthy respect for hard work. He commenced his cookery apprenticeship at Onions, moving onto Henry’s then the highly acclaimed Petit Choux. Overseas travels took him to work throughout Europe, the Middle East, United States and Asia. Returning to Melbourne, Dale worked at some iconic restaurants including Florentino and the Adelphi before moving to Brisbane as Head Chef at Chevaliers. In 2001 Dale qualified to become a Professional Cookery Instructor, commencing at William Angliss Institute in 2002. He has helped to re-establish the Institute as a leader in culinary competitions, in the roles of manager, trainer, convenor and mentor. Currently he is a Senior Professional Cookery Instructor at the Institute’s centre for food, tourism and hospitality education. He is also amongst other world organizations, a life membership as Chef de Cuisine of the Australian Federation Victoria chapter and was instrumental in the forming the highly successful Australian Young Chefs Clubs
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