South Melbourne Market

Timothy prefers simple cooking with strong, confident techniques as illustrated in his choice of provincial French dishes. In this class you will learn to prepare beef tartare with potato crisps; moules (mussels) a la mariniere; roast chicken with bone marrow stuffing and seasonal accompaniments; and to finish, pain perdu , brioche bread dipped in custard, pan fried in butter, oven-baked and served with delicious Autumn fruits. Bon Appetite!