This class is a delightful fusion of modern and flavour packed dishes which will leave you with newfound skills and inspiration to be more adventurous with fish and seafood in your own kitchen, with Chef Tania Tauakume. Smoked salmon and dill savoury doughnuts with a ruby caramelised onion jam. SA King Prawn Ebi katsu with Tartare sauce and ‘Çaviar’. Charred seasonal greens, salt-baked beetroot, and toasted pecans with Tonnato-Tuna. Fragrant Sri Lankan fish curry, coconut steamed rice. Caramelised pineapple, vanilla ice cream, toasted fennel, and salted caramel. Inclusive of SA wines and take home recipes. View full menus, dates and class running times by following the link.