$140 per person
Today we embrace the spice and produce markets with these beautiful, tasty recipes that you will make time and time again.
- Dolmades - rice covered with vine leaves
- Za'atar - middle eastern spice mix
- Flat breads - middle eastern pizza dough
- Lamb & Prune tagine with pomegranate molasses
- Roasted cauliflower, hazelnut & pomegranate seed salad
- Chicken with burnt miso butterscotch & pomegranate and walnut salsa
- Clementine & Almond syrup cake
INCLUDES - Tuition, recipes, lunch with regional wine or beer
Guest Chef
After completing his apprenticeship at Madam Fang & Shakahari (modern Asian), Melbourne, Soon then went on to work at Ishmus Of Kra (Thai), Chef de Partie at the NOBU Crown (Japanese & Peruvian) before travelling globally and working as Chef De Partie - Beach House Maldives, A Waldorf Astoria Hotel (French Cuisine and Maldivian Cuisine), London