The Silk Road: A Spice Journey
Exciting and adventurous food
Travel the exotic spice routes along the Silk Road to discover exciting and adventurous eating experiences. Be inspired by the role spices play in Simon’s recipes, with a menu featuring: Middle Eastern flavoured crab shell bisque whipped with potato foam, served in the shells with crab meat, herb oil and crisp chicken skin crumb; steamed fish with fermented smoky, sweet and salty XO sauce and pilaf-style rice; pollo al mattone, butterflied chicken, brined in red wine with coq au vin flavours, char-grilled using the traditional Tuscan method, served with a shallot wine sauce, skillet roasted potatoes and seasonal winter greens; and to finish, a decadent dessert with saffron and vanilla poached pears, dark chocolate ganache-style mousse, dehydrated black olive crumb and vanilla ice cream. Not to be missed!
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.
Intermediate - high
Includes dinner & recipe pack
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Sous Chef, Maha
Simon’s cooking career began in New Zealand working in his father’s Oceania restaurant before joining Logan Brown, renowned as one of the best in the country. Moving to Melbourne in 2013, Simon started work at The Point in Albert Park learning further cooking skills from Head Chefs Justin Wise and Andrew Harmer. His next position was at Sapore in St Kilda working as a Sous chef. This was his first step in running a major kitchen and learning about Italian cuisine its simplicity and use of fresh produce. In 2015, Simon took a Sous Chef position with Shane Delia and Daniel Giraldo at Maha Restaurant and Bar to gain experience in unrestricted Middle Eastern-style cuisine. When time permits from working at Maha, culinary adventures have taken him to France, Spain and South America.