Danielle’s menu is all about cooking simple dishes with care and enjoying the best of autumn’s produce. Recipes include: shared charcuterie plates with pickled giardiniere vegetables and sourdough baguette; French pate brisee tartlets, filled with wild mushrooms and sorrel; apple cider seasoned braised pork scotch with baby artichokes, brussels sprouts and pan jus; and to finish, poached Beurre Bosc pears in fresh thyme and cinnamon syrup, served with Turkish style light and lemony cardamom spiced cake and rosemary cream. Not to be missed!
Savouring the Autumn Season
Showcasing the season’s best produce
Master Classes
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.
2.5 hours
Intermediate - high
Includes dinner & recipe pack
150.00 pp
Disclaimer:
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
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About the Chef
Danielle Rensonnet
Head Chef, Beneath Driver Lane Bar
Danielle’s career started in legendary Melbourne kitchens including 312 and St Judes Cellars. Traveling overseas to Europe saw her take up positions on super yachts and as a private chef in countries including Greece and Turkey. It was in Southern France and Spain that her passion for European classics, in particular bistro food, deepened. She returned after 4 years, heading up the team at 'Bellota Wine Bar' in South Melbourne as well as working as Head Chef at Paul Wilson's, 'Wilson & Market'. In late 2017, she joined the 'Beneath Driver Lane Bar' team in the CBD as Head Chef. More
