|Class description:||South Australian black mussels, steamed then grilled with olive, anchovy and parsley stuffing.
Fresh local squid 2 ways.
Barbequed with roast garlic aioli
and Deep fried with salt and pepper crust, fish sauce, chilli and lime dressing.
Learn how to clean, score and cook fresh squid to create two different and delicious dishes.
Confit of salmon fillet with chimmi churri sauce and crispy fish skin.
Slow poached salmon fillet in olive oil with fresh herb sauce and fish floss.
Steamed snapper, bok choy and spring onion with a Chinese black vinegar sauce.
Chef Genevieve Harris|