Nicky’s love of seasonal produce and Mediterranean flavours are the inspiration behind this delicious seafood menu. Join this class to learn invaluable preparation and cooking tips, with recipes including: freshly shucked oysters with a vinegar-based, shallot and cracked pepper mignonette sauce; Sicilian agrodolce caper, pine nut, raisin, mint, wine vinegar and anchovies in a clam salad; classic, Italian-accented mussels with fregola (a Sardinian pasta), fennel and tomato sugo sauce; and finally, grilled whiting filled with salmoriglio a southern Italian tangy lemon, olive oil, garlic and oregano marinade, wrapped in vine leaves and served with pureed cauliflower crème.
Mediterranean Seafood Classics
A Market-fresh feast
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, Bellota Wine Bar & Food
Nicky Riemer is regarded as one of Australia’s leading chefs. After heading numerous kitchens including Langton’s, The Melbourne Wine Room and Union Dining which she successfully ran for six years, Nicky is now Head Chef at Bellota Wine Bar in South Melbourne where she shares her incredible skill and flair offering menus with contemporary Melbourne class. More