Cooking with Shellfish

Georgie Bass Café & Cookery

No booking fee
Cancel up to 48hrs beforehand

Regular price $135.00

Join us to learn the best way to prepare various types of shellfish correctly, from shucking to plating.

Where: Flinders, Mornington Peninsula

#onehourout


The plan

In this class the Georgie Bass team will have you working with and preparing various types of shellfish; from correctly opening and cleaning, through to correct cooking techniques and flavour pairing with other ingredients, giving you the confidence to use these delicious gifts from the ocean in your own kitchen.

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.

The kit required

A positive attitude and some taste buds!

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!