Hands on Duck and Chocolate indulgence cooking classes in the Hunter Valley.
Learn how to cook a fresh bread, duck liver parfait, duck confit and soft centred chocolate souffle at The Verandah Restaurant with chef/owner Matt Dillow.
Menu:
Duck liver parfait with fresh baked bread.
Duck confit with chestnut potato puree and brandy glazed apples.
Soft centred chocolate soufflé.

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