Wüsthof WAGFG Cooking School featuring Chef Danny Feng and Phil Clark from Fins Seafood, presented by Austral Fisheries
In this class, Chef Danny Feng (Ex-Executive Chef Hearth Restaurant & Lounge at the Ritz-Carlton Perth) teams up Phil Clark, one of the owners of Fins Seafood, to bring you an intimate and hands-on cooking school discovering the world-class sustainable seafood brands from Austral Fisheries.
Chef will step you through two dishes using the phenomenal Glacier 51 Toothfish (often referred to as the wagyu of the ocean) and Skull Island Prawns, as Clark provides an informative overview of the provenance of the products.
5.00pm – 7.30pm
European Concepts Cooking School
38 King Edward Road, Osborne Park
Pasta making with Paul Salmeri from Sal’s Pasta presented by Wüsthof
Learn to make pasta from scratch with ‘Sal’ from Sal’s Pasta.
The class will start with an introduction to pasta making with a group demonstration and a short Q&A with Paul, before getting behind the cooking bench and whipping up your own pasta dish featuring fresh WA produce. Students will leave with their own box of fresh Sal’s pasta treats and ingredients.