Specialized ateliers, basic through advanced levels of pastry and confectionary craft making, plated and boutique style desserts, world delicacies and precise decorating techniques.
Australian Cuisine Masterclass with Chef Sebastian
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- Beetroot with smoked lavasalt & Australian honey candied walnuts Roasted beetroot, Australian honey candied walnuts, whipped feta cheese mousse, sorrel and herbs
- Smoked macadamia crusted Lamb cutlet, honey scented eggplant, with mint , feta and pea pesto and pulled lamb , chorizo , savoy cabbage with fermented black garlic , pomegranate , onion soubise and red wine Jus
- Native Australian very Berrylicious Tassie mountain pepper (pepper berry) ice-cream with pepper berry macerated berries