Sizzle and smoke
Sizzle and smoke define Asado’s boldly flavoured Argentinian cuisine, with its nod to Spanish influences. Josh’s casual weekend style menu, designed to share with family and friends features: house made, deep fried sweet corn and Spanish manchego cheese empanadas; swordfish or marlin ceviche with special Spanish-style dressing; deboned, dried paprika, cayenne and oregano marinated chicken, cooked over coals on an ‘asado’ grill and served with chimichurri sauce and salsa criolla; chargrilled carrots with goat’s cheese and pumpkin seeds; chargrilled broccoli, dill and hazelnut coleslaw with vegan mayonnaise; and for dessert, simply delicious ‘dulce de leche’ crème caramel flan with salted peanut praline.
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.
Intermediate - high
Includes dinner & recipe pack
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, Asado Bar & Grill
Josh started his culinary career at the age of 16, working at Bar Bosh in suburban Melbourne. He then spent the next few years working with some of Melbourne’s most celebrated Chefs, including Dylan Roberts at Ezard and Gingerboy and, Matt Merrick at Wildflower in Canterbury and the Terminus Hotel in Fitzroy.
A passion for his craft motivated him to work his way up the culinary ladder to re-join Matt Merrick as Sous Chef of the Wayside Inn in South Melbourne. After a couple of months he took on the responsibilities as Group Executive Chef when the business was sold ending up managing seven venues across Melbourne at the age of 27.
Recently, Josh was appointed Head Chef at Asado Bar & Grill specializing in Argentinian Spanish style cuisine. The menu is a reflection of his signature culinary style with emphasis on high quality, local ingredients, skillful cooking and minimum waste.