Chef and founder of LP’s Quality Meats and Bella Brutta, Luke Powell dives into the world of salty flavours with a guide to pickling, curing and preserving meats and vegetables, as well as sharing his favourite recipe for a delicious sweet and salty dessert. Luke will be making a pork, chicken and green peppercorn terrine with lacto-fermented pickles, a classic corned wagyu beef and a nougat parfait with salted honey caramel.

This is the fourth of five masterclasses with some of Australia’s leading chefs and bartenders, each one celebrating an element of taste – umami, sweet, sour, bitter and salty. Filmed in Carriageworks’ state of the art Smeg kitchen with a new class released monthly, the series includes step-by-step recipes, conversation, along with tips and tricks in the kitchen. See all masterclasses.

The Digital Chef Masterclass Series is presented in partnership with Smeg Australia.