Shannon’s sunday lunch
selections
ABOUT our CLASS
We’ll make
Lemon and olive oil marinated cuttlefish seared and served with classic salad niçoise
Slow roasted Tasmanian lamb rack with soft polenta and ratatouille
You’ll learn
An alternative way to prepare cuttle fish
How to make a classic niçoise salad
How to prepare lamb rack and the benefits of slow roasting
The secret to making perfect creamy polenta
How to make ratatouille – the chef’s way
How to prepare these food items in advance ready for serving on the day for your friends and family
What’s included
Complimentary house wine, beer and soft drink beverage service throughout class duration
All ingredients
Recipe booklet
‘Tricks of the trade’ information
A hands-on experience
2 courses created by you to enjoy on the day seated in our private dining room
Sweet treat to finish