Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Robert Wooller
This time Robert slashes the shopping budget on a trip to Italy where no one will realise how little was spent in creating these authentically Euro dishes. Beetroot risotto with braised ham, oven baked polenta and chicken, easy potato gnocchi with a duo of sauces and an oven baked fish with tomatoes and crunchy topping.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Jerome Tremoulet, The ‘Prep’ Kitchen
Jerome wowed us at The Windsor and this class is about his homeland France with dishes including parfait of chicken, a braised beef cheek for cold Sunday evenings and
sublime chocolate cream.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Chris Chee Ong
Chris describes this class as “only real Chinese food” and with roasted duck and lychee, a san choi bau wrapped in lettuce Buddha cups, chicken sticky rice steamed in lotus leaf parcels and a classic claypot, ‘Pockmarked’ grandma's soft bean curdchilli bean beef and Szechuan peppercorn, you can see why he wants to separate this cuisine from the rest.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Matthew Donnelly, Chef/Forager
Forager’s have enjoyed a revival over the last few years, seeking out the unusual, the local and the seasonal. Matthew talks about foraging and shows us how to prepare and preserve many variations of mushroom in dishes such as wild mushroom croquettes with cauliflower purée, wild mushrooms with foraged herbs and white polenta and a crispy skinned cod with clams and ‘Grey Ghost’ mushrooms.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Riccardo Momesso, Sarti
Take a leaf out of Riccardo’s formidable book when we learn to use and cook ‘freshwater’ seafood …from oven roasted baby Murray cod with pistachio and black olive crust, Spaghetti with yabbies and fresh cherry tomatoes and roasted barramundi fillets with an unusual vinegar, tomato and bread sauce.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Scott Eddington, Mamasita
Scott continues our love affair with everything Mexican through dishes that have made
Mamasita the hottest Mexican around. “Antojitos” – or street food from Southern Mexico
are the focus including Salsa de Cacahute - Y Arbol (peanut and arbol salsa), Tostadas de Pato con Chipotle (chipotle braised duck tostadas), Chalupas con pollo (corn dough topped with chicken), Gaspacho and finally a mango and jicama dessert.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Matthew Forbes
Matthew has worked for some of the world’s culinary leaders from Raymond Blanc and
Michele Roux to Shannon Bennett. He will soon have his own Patisserie Bakery, so let him show you the fascinating world of pastries and dough from golden fruit brioche to rough puff pastry, sweet shortcrust and croissant dough.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Antonio Catania, Antonio’s Fine Cuisine
Annually Italians around the world take to the chopping board and mincer and create the most incredibly moorish salamis that last the whole year. Antonio insists that the only way to really understand this ritual is by being totally hands-on. So we are clearing the decks to prepare for this annual homage to the humble and delicate salami.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: Emma Mackay
Picture this….a street in Northern Africa, a sidewalk overflowing with food sellers and cooks serving everything from Harera (soup), Sardines in tomato and Cilantro, Mint Tea (Granita), Afghans, Lamb Kofta, and golden Chicken Pastilla, an adventure in food.

Chef: John Savage, Hotel Sofitel
John lets you take the reins in this hands-on Euro class covering three courses, showing you techniques as much as recipes. An opportunity to use numerous ingredients with Salad of confit and home cured duck with apple balsamic dressing, seared John Dory with broad beans, lentils, pea shoots and balsamic dressing, and a warm chocolate fondant with Grand Marnier whipped cream.

Chef: John Savage, Hotel Sofitel
John lets you take the reins in this hands-on Euro class covering three courses, showing you techniques as much as recipes. An opportunity to use numerous ingredients with Salad of confit and home cured duck with apple balsamic dressing, seared John Dory with broad beans, lentils, pea shoots and balsamic dressing, and a warm chocolate fondant with Grand Marnier whipped cream.

Chef: John Savage, Hotel Sofitel
John lets you take the reins in this hands-on Euro class covering three courses, showing you techniques as much as recipes. An opportunity to use numerous ingredients with Salad of confit and home cured duck with apple balsamic dressing, seared John Dory with broad beans, lentils, pea shoots and balsamic dressing, and a warm chocolate fondant with Grand Marnier whipped cream.

Chef: John Savage, Hotel Sofitel
John lets you take the reins in this hands-on Euro class covering three courses, showing you techniques as much as recipes. An opportunity to use numerous ingredients with Salad of confit and home cured duck with apple balsamic dressing, seared John Dory with broad beans, lentils, pea shoots and balsamic dressing, and a warm chocolate fondant with Grand Marnier whipped cream.

Chef: John Savage, Hotel Sofitel
John lets you take the reins in this hands-on Euro class covering three courses, showing you techniques as much as recipes. An opportunity to use numerous ingredients with Salad of confit and home cured duck with apple balsamic dressing, seared John Dory with broad beans, lentils, pea shoots and balsamic dressing, and a warm chocolate fondant with Grand Marnier whipped cream.

Chef: John Savage, Hotel Sofitel
John lets you take the reins in this hands-on Euro class covering three courses, showing you techniques as much as recipes. An opportunity to use numerous ingredients with Salad of confit and home cured duck with apple balsamic dressing, seared John Dory with broad beans, lentils, pea shoots and balsamic dressing, and a warm chocolate fondant with Grand Marnier whipped cream.

Chef: John Savage, Hotel Sofitel
John lets you take the reins in this hands-on Euro class covering three courses, showing you techniques as much as recipes. An opportunity to use numerous ingredients with Salad of confit and home cured duck with apple balsamic dressing, seared John Dory with broad beans, lentils, pea shoots and balsamic dressing, and a warm chocolate fondant with Grand Marnier whipped cream.

Chef: John Savage, Hotel Sofitel
John lets you take the reins in this hands-on Euro class covering three courses, showing you techniques as much as recipes. An opportunity to use numerous ingredients with Salad of confit and home cured duck with apple balsamic dressing, seared John Dory with broad beans, lentils, pea shoots and balsamic dressing, and a warm chocolate fondant with Grand Marnier whipped cream.

Chef: John Savage, Hotel Sofitel
John lets you take the reins in this hands-on Euro class covering three courses, showing you techniques as much as recipes. An opportunity to use numerous ingredients with Salad of confit and home cured duck with apple balsamic dressing, seared John Dory with broad beans, lentils, pea shoots and balsamic dressing, and a warm chocolate fondant with Grand Marnier whipped cream.

Chef: John Savage, Hotel Sofitel
John lets you take the reins in this hands-on Euro class covering three courses, showing you techniques as much as recipes. An opportunity to use numerous ingredients with Salad of confit and home cured duck with apple balsamic dressing, seared John Dory with broad beans, lentils, pea shoots and balsamic dressing, and a warm chocolate fondant with Grand Marnier whipped cream.

Chef: John Savage, Hotel Sofitel
John lets you take the reins in this hands-on Euro class covering three courses, showing you techniques as much as recipes. An opportunity to use numerous ingredients with Salad of confit and home cured duck with apple balsamic dressing, seared John Dory with broad beans, lentils, pea shoots and balsamic dressing, and a warm chocolate fondant with Grand Marnier whipped cream.

Chef: John Savage, Hotel Sofitel
John lets you take the reins in this hands-on Euro class covering three courses, showing you techniques as much as recipes. An opportunity to use numerous ingredients with Salad of confit and home cured duck with apple balsamic dressing, seared John Dory with broad beans, lentils, pea shoots and balsamic dressing, and a warm chocolate fondant with Grand Marnier whipped cream.