TO OUR NEWSLETTER
Melbourne chef Bart Beek is going to teach you the art of cooking seafood!
Learn to cook Spiced Crispy-skin Cone Bay Barramundi with avocado foam, soy glaze and summer salad. A perfect portion of Cone Bay Barramundi seasoned with seductive North African spices and pan grilled until the skin turns crisp and golden. This beautiful summer dish is presented on a velvety avocado foam with the perfect balance of a soy-sesame glaze. It is accompanied by a lemon couscous summer salad, scented with nasturtiums and a sherry walnut vinaigrette.
Seafood Masterclasses are totally hands-on and guides you through the correct processes required to produce perfect crispy fish skin each time. North African spices are pan-roasted and ground to produce ‘Berberé’, one of the world’s most aromatic spice blends. Learn how to use modern ingredients and techniques to create smooth foams and dazzling glazes. Then follow Bart’s steps to plate up a beautiful fine dining seafood work of art.
Cooking stations will be set up to work in partners, and participants can gain culinary skills and have fun as they cook their dish, and then enjoy their own cooking in the exclusive class area. The Masterclasses are supported by Ferngrove wines, who will offer complimentary wine to accompany the meal.
Seafood Masterclasses are held at 10.30am, 12.15pm, 2pm and 3.45pm daily. Cost $35 per person and tickets can be purchased here.