Cleverly combining popular Spanish ingredients with vivid flavours and simple cooking techniques, Matt’s southern Spanish menu features: a montadito of creamy bone marrow served on a slice of rustic toast; steamed mussels in buttery leeks; pickled sardines; rich and hearty pork jowl braised in Pedro Ximenez sherry, dry red wine and stock, served with cauliflower puree; and to finish, deliciously addictive fried golden churros with luscious chocolate dipping sauce.
Southern Spanish Classics
Vivid flavours and simple cooking techniques
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, Bomba
Matt began his career in hospitality with an apprenticeship with Vue de Monde Group at Bistro Vue. After 18 months, he commenced work at the small rustic restaurant Italian restaurant, Lupino. It was here that he mastered the skills of fresh bread and pasta, and learnt the importance of doing something you love as a job. Two years later he joined the team at the Fitzroy institution, Hell of the North, where he began to define his culinary skills working with traditional French techniques. One year on, Matt joined the team at Bomba Tapas Restaurant where he has gradually worked his way up the ranks to being appointed Head Chef. More