$140.00 per head
Class includes - tuition, dinner with regional wine and beer, recipes
The style of Ottolenghi’s cooking originated in Israel where his roots lie, and also introduces the influences of other parts of the world including England, Europe and Australasia. This style of cooking utilises many spices in which will be a main focus in the class. This food is colourful, full of flavour and fun. The beginning of the class will be a lesson in spices and spices used in the class recipes.
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Blackened pumpkin with faro, lime and aleppo pepper
Yoghurt dip with walnuts and rose
Roast beetroot puree with goats cheese and za’atar
Aromatic chicken with sweet potato and saffron
Ricotta cheesecake with vanilla, cardamom and pistachio
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