With the start of spring, Geraldine takes pleasure in seeking out Market fresh and exciting new season produce. Adding flavours from across the Mediterranean, her recipes feature: Turkish roast beetroot, yoghurt, and garlic dip with freshly baked focaccia bread and vegetable crudité; baked whole fish of the day, topped with tomato, parsley, tahini, yoghurt lemon tarator sauce and chopped walnuts; malfatti, light Italian silverbeet and ricotta gnocchi dumplings with fresh tomato and basil sauce; green leaf and buffalo mozzarella salad with fennel seed, dill dressing; mujadara, a wholesome Lebanese rice and lentil pilaf style dish, made with onions raisin and nuts and spiced with cumin, sweet paprika and cinnamon; and to finish, enjoy an orange and almond Florentine – style wafer biscuit treat.
Take a Basket of Spring Produce
A fresh start to Spring
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.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Geraldine Holmes
Consultant/Culinary Teacher,
Geraldine is a Culinary Teacher and Home Economist who trained in Melbourne and at the Cordon Bleu in the United Kingdom. Her career has involved working with major food and appliance companies in Australia and as a free-lance consultant. It was in these positions where she gained considerable experience in creative recipe development, food styling, catering, as a food presenter and walking tour guide. Geraldine enjoys sharing her passion and love for cooking with fresh, seasonal produce through teaching classes where recipes are designed for both every day and entertaining. More
