Alex explores how the bounty of local seafood has influenced Portuguese cuisine, in a traditional menu with a modern twist. Recipes feature: char-grilled glazed octopus with a raspberry balsamic reduction and seasoned pan fried cherry tomatoes; fisherman’s caldeirada (stew) made with pork speck and potato simmered in an aromatic fish stock, finished with a mix of rockling, clams, scallops and prawns; mariscado risotto, soupy tomato rice with shrimp, calamari, mussels and scallops; pan-fried blue eye fillets served over cheesy, cream lima beans topped with an unusual crisply fried poached egg garnished with caviar; and to finish, a delicious surprise dessert.
Portugal: Sensational Seafood
A traditional menu with a modern twist
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, Koy
Alex studied in Europe to become a Chef and spent 12 years working to gain experience in different regions of Greece and, as a restaurant owner in Athens. In 2011 he returned to Australia to take up a position at the Surf Club in Brisbane with celebrity Chef, Ben O'Donohue. Back in Melbourne, Alex is now working at the South Melbourne Market as Head Chef of the established and the popular Turkish restaurant, Koy. More