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
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