The menu for this hands on cooking class is inspired by the Island of Capri using fresh produce from the Barossa Farmers Market, local farm gates and our fish monger in Adelaide:
Antipasto: Snapper “all’ Aqua Pazza” possibly the most delicious and easy way to cook fish! Fresh South Australian snapper fillet poached in a freshly made tomato sugo with sautéed onions & fresh aromatic basil
Fresh Pasta: Ravioli Capresi are light and delicious fresh pasta parcels made from flour and water, filled with locally made fresh cheese and served in a fresh tomato sugo
Fresh Pasta: Tagliolini al Limone fresh thin strips of flour and egg pasta served in a simple yet delicious sauce of Paris Creek butter, lemon zest & juice, thyme and Parmigiano Reggiano
Dolce: Torta Caprese is the most delightful flourless chocolate and almond cake (which stores well in the fridge) served with a classic crème anglaise
After the class you will be seated in the Enoteca and dine on the wonderful dishes you have just prepared with a glass of European wine and Illy coffee.
Class start time is 9am.
Class & lunch finish at approximately 2pm.
See below for more information.