Join Tony to learn how you can use simple techniques to create impressive, Bistro-style dishes at home. Tony’s menu showcases the best of the season’s ingredients, with time saving “prepare ahead and finish later” recipes: seaweed cured Ora king salmon with sweet shallot dressing and citrus; lamb two ways – belly slowly braised in stock and a roasted seasoned rack – served with baby Dutch carrots poached in olive oil and tender fresh peas with minted gel; and to finish, a decadent salted caramel and chocolate custard mousse delice, served with rich coffee ice cream.
Modern Gastropub Fare
Create seasonal. bistro-style dishes at home
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, O'Connell's Hotel
After Tony finished his London City & Guilds Diploma in Professional Culinary Arts in 2004, he won medals at the NZ Culinary Fair, received a scholarship to study from the Restaurant Association of New Zealand and completed an internship at Heston Blumenthal’s The Fat Duck (the world’s number one restaurant in 2004) in London.
Returning to New Zealand, his Chef positions have included the prestigious Te Whau Vineyards, heading the team at Stonyridge (world famous for La Rose Bordeaux Blend), Vidal Wines in Hawkes Bay, opening Skinny Sardine Bar on Waiheke and taking Palm Beach Clubhouse into the Metro Top 50. After consulting in Shanghai, Tony settled in Melbourne where he worked for Hilton Worldwide and Peppers Resorts, Retreats and Hotels opening restaurants including Momami at Docklands in 2016. In this year and 2018 he was a finalist in the Unilever Chef of the Year, nominated Best Hotel Chef in the Hotel Management Magazine and was a semi- finalist in the Ora King Salmon Awards. In the past six months, Tony has taken the position as Head Chef of the legendary O’Connells Hotel in South Melbourne.