$140 per head
Class Includes - Tuition, lunch/dinner with regional wine and beer, recipes
A wonderful food journey through different regions of Spain including inspiring authentic dishes from regions including Asturias, Cataluna and Cordoba. A fantastic selection of tapas and raciones each having a little history of their own. Learn the techniques and simplicity of each dish and how to balance the flavours and spice used in Spanish cooking.
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Chorizo A la sidra - Fresh chorizo cooked in cider
Fabas con almejas- Large white beans cooked in a flavoursome stock with clams
Escalivalda - Salad of eggplant, capsicum, tomato and anchovies
Fideua mixta - Calamari, mussel, bean, chicken, saffron noodle dish (similar to paella)
Salmorejo - Refreshing and traditional cold soup made with tomato, bread and sherry vinegar
Arroz con leche - Traditional rice pudding infused with vanilla, cinnamon and orange
Guest Chef
Amy's credentials from hatted establishments are many, afterspending three years with Frank Comorra “Movida” as Senior Chef de Partie she then moved onto her current position with Matt McConnell as Sous Chef at award winning “Bar Lourinha”.