Join Executive Chef Jamie Shepley from The Roundabout Restaurant for this special class on modern cookery techniques for restaurant quality meals.

•  Sous vide cooking

Other techniques

• Liquid nitrogen

• Fermentation

• Fluid gels

• Restaurant quality meals

Class

• Nitro muddled mojito on arrival - this is just a bit of fun to start, plus its delicious

• Sous vide beef fillet | black garlic butter | potato espuma | beetroot fluid gel – This dish shows sous vide techniques, fermentation, use of whipping siphon and fluid gel.

• Fish head terrine | herbs | mustard | squid ink cracker | nam jim fluid gel – This dish shows a few different techniques like fluid gels, fermented chilli & dehydrating. This dish showcases the need for sustainability in cuisine and minimising waste in food. The results are delicious!

• Nitro ice cream | raspberry drops | mandarin cells- make an ice cream base then we will churn it with liquid nitrogen, we will make berry drops and mandarin cells with the nitrogen.

CLASS INCLUDES - Tuition, recipes and meal with regional wine or beer. 

$150 per person

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