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, wakame seaweed and more in this interactive masterclass, cooked on a state-of-the-art Smeg kitchen. Hosted by Myffy Rigby.

Analiese Gregory, Summer Night Market, Carriageworks, Image Jacquie Manning

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.