The Mornington Peninsula is well known for its seasonal varieties of wild mushrooms, join us as we offer a class 'full of fungi'!
Where: Flinders, Mornington Peninsula
Michael Cole is an award-winning, internationally experienced chef. He's currently co-head chef at Flinders Hotel on the Mornington Peninsula, as well as being responsible for Georgie Bass Café & Cookery, Zigi’s Bar, and private dining gigs. Michael's 18 years of global roaming, cultural gastronomic experiences, and working around Australia, Europe and Asia have influenced his cooking. He has held senior chef positions in kitchens around the world, from Niseko, Japan to Nice, France, and more recently in Tasmania, Mt Buller and now Flinders. Michael was named Chef of the Year 2017 at Foodservice Australia, and competed in World Chefs in Malaysia in June 2018. He has been selected as Australia's candidate for the Bocuse d’Or World Final in Lyon, France in early 2019. You can't get much more expert than that!
Bringing together dishes with flavour and some sides with punch, these recipes will be more than something to keep for special occasions. We’ll start by sourcing what's around us (picking our own), then head back into the Miele kitchen we will prepare a restaurant quality dish and accompaniments! This class will be one for people wanting education & interaction.
The fruits of your labour
This varies from class to class, however a minimum is 2 courses (eaten on site) along with supplied beverages. Additional courses or food may be prepared and no additional charges will be incurred for this. All recipes will be provided in a pack for participants to take home.