Join Chef Emma Mackay as she defines and de-mystifies the fine art of Modern French cooking.
Get involved as we prepare many of the elements together and sit down for a glorious feast at the end.
- Cream of Jerusalem Artichoke Soup
- Seared Scallops with vanilla & vermouth emulsion
- Daube of Beef, horseradish, potatoes Dauphinoise
- Vegetable Nage (intense stock)
- Brown Chicken Stock
- Tarte fine Aux Pomme
- White chocolate and raspberry truffle
- Salted caramel Souffle
About Emma Mackay
Emma started her career during the height of the Nouvelle Cuisine in Melbourne. Emma became heavily involved in the pastry kitchen, thus began the process of refining her craft in a selection of Melbourne ‘s finest kitchens including ‘Rockman’s Regency’, ‘The Stoke House’, ‘Pomme’, and ‘Langtons’. This led Emma to fulfil a career dream of working a ‘stage’ with world famous Pastry Chef and author Michel Roux at his Restaurant ‘The Waterside Inn’, Bray, U.K, in early 2001.
In late 2001 Emma took on the Co-Head chef position at ‘Blake’s Cafeteria’ with Daniel Wilson and owner Andrew Blake. This happy union culminated in Emma and Daniel being jointly awarded ‘The Age Good Food Guide’s, ‘Young Chef of the Year’ in 2002. Emma is a certified Industry Trainer.