Masterclasses 116 results

Adam Mead’s Perfect Cheese Platter

Chef Adam Mead from De Bortoli in the Yarra Valley shows us how to put together the perfect cheese platter, matched with sparkling wine.

Kingfish Carpaccio with Blood Orange, Fennel & White Anchovies

One of my favourite things to eat is carpaccio of fish so I asked Chef Adam Mead to show me an easy, quick and tasty recipe.

Prawn and Scallop Risotto

There are so many different recipes for a great risotto, so we put the challenge out to Chef Adam Mead, from Locale at De Bortoli in the Yarra Valley. Adam made his modern take on delicious seafood risotto, and Emeri DeBortoli showed us how she makes her very traditional chicken liver risotto.

Indonesian Eggs

Here's a super easy (and healthy!) take on Indonesian Eggs, cooked with free range eggs from Valley Park Farms!

Cannoli alla Siciliana

One thing that Joe Vargetto loves to make is traditional Sicillian Cannoli - which perfect for Spring. Prepare the fillings ahead of time and just assemble them before serving!

Shellfish Paella with Fregola

Fregola replaces rice in this Sardinian paella, the chewy, dot-shaped semolina pasta comes from the western part of Sardinia, near Oristano, where more than four centuries of Spanish occupation left Catalan influences that are still prominent today.

Steamed Mussels in White Wine

This is Leanne De Bortoli's Mussels in white wine, and it's presented by Chef Adam Mead from Locale, in the Yarra Valley. A beautiful dish that's perfect to share with a loaf of crusty bread to mop up the juices.

Joseph Vargetto’s Sicilian Meatballs

Chef Joseph Vargetto from Mister Bianco makes his Sicilian meatballs. Utterly mouth watering!

Lamb Rack and Loin with Heirloom Carrots and Kipfler Potatoes

For the third course of our De Bortoli degustation, Chef Adam Mead has picked this incredibly simple, but mouth-watering roast lamb rack and loin with heirloom carrots and kipfler potatoes.

Ricotta and Lemon Cappelletti

It's Chef Adam Mead's ricotta and lemon cappelletti - with prawns, mussels, chilli, capers, bottarga and olive oil. Simple, tasty and perfect for our degustation dinner!