Cooking Duck Doesn’t Have to be Complicated
Chef Simone Mancin takes the mystery out of preparing and cooking beautiful duck dishes including duck l’orange, duck pot pie, red wine braised duck, crispy skinned duck and pappardelle with duck ragu.
Simone Mancin is a European-trained chef who enjoys teaching people how to cook. He has worked in leading restaurants in Italy, London, France and Switzerland before moving to Melbourne. Simone travelled to Australia in 2010, and worked in Melbourne restaurants including Grossi Florentino, 400 Gradi and Locale at De Bortoli Winery, before road tripping around Australia and heading back to his home in Italy. Since Simone’s permanent return to Melbourne he has been delivering a variety of cooking classes at CAE while working at Etihad Stadium’s prestigious Medallion Club restaurant and leading event company The Big Group.
Please bring an apron, notebook and pen to the class.