Discover how Mexican, Spanish and Afro-Cuban ingredients influence regional Veracruz cooking. Mal’s authentic menu features: hua, fried corn masa with a variety of toppings and plantain chips; cocktel de camarones, a spicy prawn cocktail with avocado, cucumber and smoked chilli; pescoado a la Veracruzana, steamed snapper with capers, olives and tomato served with rice and warm tortillas; and to finish, delicious Veracruz nut fudge.
Mexico: The Veracruz Region
Authentic regional 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.
About the Chef
Head Chef, Queen of the South
French trained, Mal has worked extensively throughout Mexico, discovering its authentic and diverse cuisine. Following work as a chef at the now closed, Senoritas, in Melbourne, he joined Touché Hombre as Head Chef working both here and in Bangkok where he opened their new branch. It was there he introduced Mexican to Asia incorporating a cross-over menu with Thai flavour influences. Currently he is the Head Chef of Mexican restaurant, Queen of the South in Prahran. Here, he has introduced a modern menu with vegan options to compliment his passion for Mexican cooking.