Join Sascha to learn how to create an inspiring, flexible menu that can be served as individual plates at an intimate dinner party, or easily transformed into sharing platters if you’re feeding a crowd. Her seasonal recipes feature the best of Spring’s ingredients: green asparagus, broad beans, parmesan crème and black garlic dressing; roast heirloom carrots, goat’s milk yoghurt and prosciutto with a toasty granola fragrantly spiced with vadouvan (a French spin on Indian curry powder); thin slices of tuna crudo with charred eggplant, basil leaves, and an anchovy, lemon and soy dressing; globe artichoke barigoule (a French technique to cook and preserve the vegetable in stock, vinegar and citrus juice) served with pan fried fresh prawns; zucchini three ways – charred, pickled and raw – with fresh Italian burratta and young spring garlic; and mixed greens in a spring salad with a ranch-style buttermilk dressing.
Sensational Spring Grazing
An inspiring, flexible 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
Head Chef, Meatsmith
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.