Tom’s Sourdough, cultured butter, herb salt Spencer gulf prawns with wakami butter and sea parsley. Mulloway, macadamia and native herb leche de Tigre. Scallops with lemon aspen and sea herb vinegrette. Murray cod, salt bush, brown butter, lemon. Tom is passionate about fresh seasonal ingredients and this class based around seafood has all the teachings from one of SA's iconic chefs who will show you how to put dishes together in the most creative ways to hero those ingredients. Expect seasonal, innovative and quintessentially Modern Australian flavours. Bring your cameras for this class you will want to brag about what you create!