How do bakers get their pastry moist and crusty at the same time?
What is the easiest way to cook juicy but crispy meat?
The secret is steam.
In this class Paul Tyas will show you how to use the surprising wonders of steam cooking to make succulent lamb rump served with Paul’s twist on the classic Nicoise Salad. Bursting with the season’s best produce, this easy dish is summer on a plate.
Each attendee will get to sample the chef’s creation and receive a copy of the recipe so that you can make the dish at home. You will also receive a Market bag to go shopping for all the ingredients and a $10 voucher to use at Swords wine bar after the event.
Fun and casual, this 30 minute class is the perfect addition to your Night Market adventure.
