Carriageworks’ spring cooking masterclass will feature native seafood with Analiese Gregory, head chef at Franklin Hobart. With a career that includes managing the team at QUAY and working in prestigious kitchens across Europe, Analiese now dives for fresh Tasmanian seafood regularly and prepares renowned, produce-driven menus at Franklin. Analiese will share her tips for cooking with sea urchin, abalone, octopus and more in this interactive masterclass, cooked on a state-of-the-art Smeg kitchen. Hosted by Myffy Rigby.
Menu:
Sea Urchin Blini with Cream Cheese and Lemon
Blacklip Abalone Skewer with Shiitake Mushroom
Pickled Mussels and Octopus with XO Aioli and Shaved Daikon
Analiese Gregory, Image Adam Gibson 2019
Sat 21 Sep, 12-2pm
Tickets $45 + fee
Save $10* on tickets to Chef Masterclasses by Rodney Dunn and Clayton Wells when you book for Analiese Gregory. Select tickets for one Masterclass and follow the prompts to add a second and/or third Masterclass for $35 each.
A transaction fee of $4.40 applies to all bookings.
*Discount only applies when tickets are purchased in the one transaction
Presented by Carriageworks and Smeg Australia.
