If you are curious to know how to make traditional haloumi, the famous brined Cypriot cheese, join Nathaniel to find out how just how easy it is. Nathaniel will show you how versatile the cheese is, using it in a range of delicious recipes: haloumi saganaki, pan fried in olive oil and drizzled with truffled honey; ravioli filled with haloumi, mint, lemon and pine nuts; mizithra, (salted ricotta style cheese) accompanied with spring leaf salad, pickled radish and shallots, and patates, roasted kipfler potatoes with black garlic and lemon jam; and to finish, haloumi loukoumades (doughnuts) tossed in spiced cream.
Modern Greek: Make Haloumi and More
Make haloumi then use it to make different recipes
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, Hellenic Republic Kew
Nathaniel undertook his Chef’s course at the TAFE College in Dubbo, a city in the Orana region of New South Wales. He then travelled extensively throughout Europe spending 6 months working at the five star Pullman St Pancras Hotel, Kings Cross in the award winning (1 AA Rosette) Restaurant. Arriving back in Australia, Nathaniel joined the Made Establishment Group in Melbourne working as a Sous Chef at Gazi then The Press Club over a three year period. Six months ago, Nathaniel was appointed Head Chef of Hellenic Republic in Kew where he oversees the operation of both the restaurant and function areas. More