- Pulpo estofado lento - Slow braised octopus, kipfler potatoes, smoked paprika
- Calamares en tinta de calamari - Fresh calamari, squid ink batter, sauce Romesco
- Dos veces cocido cerdo vientre – Twice cooked pork belly, Pedro Ximenez glaze, fried onion
- Cebollas asada bebe - Roasted baby onions, thyme, Valdeon
- Huevo suave y trufa - Soft boiled egg, brik pastry and chive crumb, truffle aioli
- Spain Choi Bao - Chorizo mince, almonds, coriander, mint, iceberg lettuce
- Bacaloa con tomate y vinagre de Jerez - Salted cod, tomatoes, eschallot, mint, sherry vinegar
Brad has a casual style and such an obvious love of Spanish fare. He has worked in the Tapas inspired restaurant PARLOUR in Canberra, and he told us he is back there for a while working for them when they re-open following a recent renovation.
He certainly engaged in some great chats throughout the class and shared lots of stories about food, recipes and restaurants.
![Picture](/uploads/1/3/3/0/13305555/1563745.jpg?217)
The most visually “interesting” dish of the night was the ‘Calamares en tinta de calamari’.
![Picture](/uploads/1/3/3/0/13305555/3647581.jpg?227)
Happy Tastings!!! DC xx