Lasse’s contemporary approach to Danish cuisine focuses on bringing out the best in natural, seasonal produce. His seafood feast makes the most of summer’s bounty with recipes including: smoked mackerel rillette on homemade Danish rye; lightly pickled scallops with tarragon infused mayonnaise, grilled asparagus and rye soil, garnished with foraged beach herbs and flowers; char-grilled salted cod with a crushed pea and potato salad and mussel crème sauce; and to finish, popular koldskaal – fresh buttermilk and yoghurt whipped with egg yolks, sugar and vanilla, served with ripe strawberries and kammerjunker, small crisp cookies flavoured with lemon and cardamom.
Seafood: the Danish Way
A contemporary, seasonal menu
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
Executive Chef, Botherambo Restaurant
Lasse Povlsen started his career at Henne Kirkeby Kro, a two Michelin starred venue on the west coast of Denmark. Following training in classical Danish and French cuisine he worked across Michelin awarded venues in Copenhagen including Nimb Louise and Retour. In Melbourne he has worked into some of our top restaurant kitchens including Attica, Circa, The Prince and Cumulus. Seeking a change in environment, Lasse set up his own consultancy in Richmond to help businesses get off the ground. Lasse's recent experience includes Culinary Consultant at Denmark House; Executive Chef at Undercover Roasters, a specialist food and drink Company, and now Executive Chef at Richmond's Botherambo. More