||Tom Tilbury- from Coriole Vineyard Restaurant. Tom is passionate about fresh seasonal ingredients and this class based around seafood has all the teachings from one of SA's iconic chefs who will show you how to put dishes together in the most creative ways to hero those ingredients. Expect seasonal, innovative and quintessentially Modern Australian flavours.
Bring your cameras for this class you will want to brag about what you create!
Gather sourdough and churned butter.
King fish, olive oil, citrus, pink pepper.
Pt Lincoln baby octopus, guanciale, parsley sauce.
Cockles cooked in cider and fennel.
Ocean jacket and coastal herbs.
Salad of leaves from Gathers farm, olive oil and aged sweet vinegar.
Roast potatoes, lemon salt, garlic, celery leaf.