Inspired by Spain’s historical and different cultural influences, Marco’s menu features the best fresh seasonal ingredients, local flavours and simple cooking. In this class you will learn to create delicious regional recipes: crunchy leek and fennel croquettes with black garlic aioli mayo; mussel escabeche, a traditional technique of cooking and marinating seafood in a paprika seasoned vinaigrette, served with parsley toast; stuffed squid with ‘nduja sofrito, a mix of spicy spreadable salami and sautéed garlic, onion, tomato and capsicum, cooked in a smoked squid ink sauce. And to finish, a crustless baked Basque cheesecake, simply served with fresh blueberries.
Tastes of Regional Spain
Fresh, seasonal ingredients
Master Classes
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.
2.5 hours
Intermediate - high
Includes dinner & recipe pack
150.00 pp
Disclaimer:
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
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About the Chef
Marco Valcarcel Alonso
Sous Chef, Pontoon St Kilda Beach
Growing up in the Basque country, Marco’s childhood was spent cooking traditional fare with his mother and grandmother. He learnt at an early age to respect produce and its origins, attributing his culinary passion to their teachings. Earning his culinary stripes, his resume boasts time spent in illustrious, world- renowned restaurants. In 2013 Marco ventured to the Basque hinterlands where he worked in research and development at Mugaritz, a venue that has spent more than 10 years in the top 10 of the World’s Best Restaurants. Here Marco worked closely with the Chef and owner, Andoni Lius Asuriz, an experience he credits as pivotal in his development as a Chef. In 2015, Marco accepted a position at Nineu, a one star Michelin restaurant in San Sebastian where he excelled in cooking traditional Basque food. A desire to travel brought Marco to Australia joining Stokehouse St Kilda as Chef de Partie in 2017 working under Head Chef, Ollie Handsford. His talent took him downstairs at Stokehouse Precinct’s more casual space Pontoon, where he now works as a Sous Chef supporting Head Chef, Rhys Hunter. His heritage and training assisted in introducing a Spanish- inspired menu this year. In his own words,” I’m happy to see people enjoying my food and that’s something I don’t think will ever change”. More
