Inspired by the warmer months ahead, Paolo introduces a variety of in-season vegetables, herbs and cheeses in a menu packed with intriguing flavours and modern techniques: seared broccolini and green asparagus with lime-cashew cream, onion caramel sauce and nutritional yeast (golden umami packed flakes with a cheesy, nutty taste); soft, fresh Italian stracciatella cheese with grilled zucchini, basil and marjoram pesto, lupin flakes, and grilled spring onion infused oil; creamy spring risotto with fresh peas, broad beans, goat’s cheese and mixed herb oil; and to finish, a delicious, creamy mascarpone cheese mousse, served as a quenelle with seasonal fruits and a macadamia-white chocolate crumble.
Vegetarian the Italian Way
Intriguing flavours and modern techniques
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
Chef, Food & Yoga
Classically Italian trained, Paolo started work in Michelin starred restaurants such as All’Enoteca and Gioya. His overseas experiences have included the three starred Michelin Guy Savoy in England, Osteria Mozza by Mario Batali in Singapore, Noma in Copenhagen, and in Australia, Sydney’s Quay and Melbourne’s, Vue du Monde, Tippo 00, Amaru and Nora.
In 2013 Paolo became Head Chef at not-for-profit café Kinfolk, assisting with expansive renovations in 2014 and donating thousands of dollars to charity projects in and outside Australia. Paolo has also created a unique series of fine dining dinners called ‘Speak as You Eat’, donating all the profits to charity, held vegetarian pop-up dining events with sustainable, creative and healthy meals, and currently participates as a guest chef at many pop-up events and festivals.