Spanish Classics: Tapas and Fideua
Authentic Spanish recipes
A classic Valencian dish, the fideua is the lesser known, but equally delicious, cousin to the iconic paella. History tells us that fideua (FEE-DE-WA) owes its creation to a ship cook’s attempts to dissuade a greedy sailor from eating all the paella by substituting the rice with pasta noodles to make it less appetizing. What resulted was a delicious variation and 90 years later this dish is still a Spanish favourite. Join Spanish Chef Marc Albalate at South Melbourne Market’s La Central for a glass of cava (Spanish sparkling wine) before touring the Market, choosing fresh ingredients and sharing stories as you make your way to The Neff Market Kitchen where you will learn to make a classic fideua, step-by-step. Marc will also show you how to make a couple of delicious tapas for any occasion: deep-fried crumbed oyster with gazpacho and jamón and pan fried chistorra (pork belly chorizo) with quail egg on toast. To finish it all off, the classic Spanish dessert membrillo con queso, sticky and sweet quince paste served with nutty, sheeps milk manchego cheese. Buen Provecho!
NOTE: This class goes for 2.5 hours. It will commence with a 30 minute tour starting at La Central (Stall 45, corner Coventry street and the Centre Aisle) followed by a 2 hour Cooking Class in The Neff Market Kitchen.
Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress. Click here for more information the class format.
Basic – intermediate
Includes lunch/dinner & recipe pack
120.00 pp (for 2019 classes)
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Chef, La Central Spanish Deli & Bodega
Born in Barcelona, Marc and his family moved to the Balearic Islands at a young age where he later graduated in Hospitality from The University of Islas Baleares.
Since then Marc has travelled extensively and worked in a range of restaurants across Europe, including Germany and Belgium, before he returned to Spain to take the helm of some of Spain’s most prestigious 5 star hotels. Marc moved to Australia in 2009 and since then he has worked in some of Melbourne’s best loved Spanish and Mediterranean restaurants including Boozy Rouge, The Robert Burns Hotel and Movida. In December 2018, Marc joined La Central as Head Chef where he is creating a delicious range of tapas, using the finest ingredients from some of the best producers in Spain.