Seafood: from Italy to Turkey
Regional seafood dishes
Traditional cuisines across the Mediterranean and Middle East have inspired Alex’s modern take on regional seafood dishes. Recipes include: stir- fried octopus with black olive and golden raisin salsa; spicy Turkish sucuk sausage and prawn croquette with date labneh and peanut crumble; saffron infused scallops in shell baked with parmesan and chilli; seafood manti, Turkish-style ravioli in a raki and fish consommé, garnished with dukkha; and fresh herb, cherry tomato and crab salad with maras biberi, a fruity Turkish chilli, and crunchy smoked garlic.
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.
Intermediate - high
Includes dinner & recipe pack
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