Join Sascha to discover traditional ingredients and flavours used in hearty winter recipes from Alsace in East France to Austria. In this class you will learn how to prepare: popular Austrian Liptauer, a cream cheese spread spiced with sweet paprika, capers, cornichons and crushed caraway seeds, served with rye breads and seasonal baby vegetable crudite; slow cooked smoked pork belly; seasoned, oven baked choucroute garni with cabbage, sauerkraut, onion, apple, smoked pork knuckle and bacon served with different types of grilled sausages, pork, potatoes and condiments; and honey roasted parsnips with watercress, toasted walnuts and sliced pears in a warm salad with honey mustard dressing.
Regional Europe: A Winter Feast
Hearty European dishes
Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress. 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, Meatsmith St Kilda
Sascha’s career started at some on Melbourne’s finest restaurants including a defining opportunity to work with Philippe Mouchel at Langton’s in the late 1990’s. After assisting with the opening of Verge and spending two years at the Venetian with Joe Vargetto Sascha reunited with Philippe Mouchel in 2003, working with him through his days at The Brasserie and as Head Chef at PM24. More recently she was Andrew McConnell’s Head Chef at the Builder’s Arms and subsequently at Young Bloods Diner in Fitzroy. She then moved to Epocha in Carlton as Head Chef where she held for two years, both a prestigious Age Good Food hat and got the restaurant a place on the AFR top 100 restaurants in Australia. Currently she is Head Chef at the Meatsmith Kitchen and Speciality butchers shop owned by Andrew McConnell and Troy Wheeler.
Sascha has always had an emotional connection with food and still recalls many early childhood memories of watching her Oma in the kitchen and time around the table to share eat and laugh with her family.