Learn to utilise some of the most vibrant and freshest ingredients from some of the most exciting areas of the Mediterranean. This class incorporates some traditional and new ideas in Mediterranean cuisine such as Paella, Bouillabaisse, Duck Confit, Tagines, to name a few. Both ingredients from both land and sea which are all readily available.

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Confit Duck Leg with Italian Sausage, Green Lentils and Sage
Saffron Paella
Masala Baked Pears