Lankan, India & Beyond
the diversity of flavours and techniques unique to the Iberian
- highlighting 2 fantastic paella styles
distinctive Cuisine Influenced by Centuries of Travel across
continents and by Moorish cuisine; learn to cook Seafood Paella,
Tortilla, Flavoursome salad Tapas, Braises, and the fabulious
CLASS MENU ~~
& some ingredients subject to seasonal availablity )
Tortilla with Anchovy, Capers and Lemon Zest
spanish classic - great cold or hot and this version has stunning
flavour with thin potato slices, and a layered filling bursting
Seared Calamari Salad with Creole
how to prepare calamari from scratch, different techniques
to cut and marinade and cook it with smoky, garlic flavours
and present it as a salad.
Spicy Mojo Picos Sauce - Canary
amazing - a spectacular side,
a great marinade, and presets with sweetness, spicy, garlicy
and with great flavour!
ENTRE Dining with Wine ~
Salad (roasted sweet pepper salad)
smokey roasted capsicum filletsare
and when topped with amazing flavours of anchovy, red oinion,
Spanish Sherry vinegar and extra virgin olive oil its Heaven!
Seafood Paella Prawns & Mussels
menu would not be complete without a Paella! Learn the preparation
and cooking processes for a great seafood paella.
sausage BlackEye Bean Braise
great dish that showcases the Spice bazaar Spanish Creole
Abobo spice in a tomato based slow cooked black eye bean braise.
Roasted Parsnip Manchego
fabulous side dish incorporating the underrated Parsnip roasted
with the Spanish National cheese - Manchego melted on the
MAINS Dining with Wine ~
and Herb encrusted Labne Mezze
On * Fun * Relaxed * Inspiring
options available with prior notice
or book through the main