Join Nicky to learn how to make boldly flavoured, modern European food that’s perfect for warm summer evenings. Her menu features classic French-style beef tartare in the with a touch of Nicky’s secret sauce; poached and rolled chicken served cold with a Dijon mustard crème, curly endive, shiitake mushroom and pea salad; pan-fried, crumbed whiting with Zuni-style pickled zucchini and fresh herbs; and to finish, a quick and simple baked filo pastry croustade with caramelised apple and brandy.
Summer in Europe: Modern Classics
Boldly flavoured seasonal food
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, Bellota Wine Bar & Food
Nicky Riemer is regarded as one of Australia’s leading chefs. After heading numerous kitchens including Langton’s, The Melbourne Wine Room and Union Dining which she successfully ran for six years, Nicky is now Head Chef at Bellota Wine Bar in South Melbourne where she shares her incredible skill and flair offering menus with contemporary Melbourne class. More