Make magic with Italys best pastry chef
Aspiring pastry chefs, it’s time to roll up your sleeves because Italy’s top patissier, Andrea Tortora, is ready to share his secrets with you.
He is part of the high-performing team that earned St Hubertus in San Cassiamo (Italy) its third Michelin-star, so excellence is standard.
Tortora was appointed Maestro AMPI in 2017, and esteemed Italian culinary guides Il Gambero Rosso and Identita Golose named him Pastry Chef of the Year.
In 2018, he joins Tasting Australia and Ecotel to present two unique industry masterclasses for amateur chefs who aim to be pastry specialists:
- Snow and Sun (Friday 20 April): It’s the pressure test of dreams – constructing an architectural, artistic and boundary-pushing dessert using the techniques and tools of a professional chef. Recreate Tortora’s original masterpiece, Snow and Sun, as debuted at the Glasshouse Kitchen: Seed & Soil dinner.
$50 per person, 24 spots available, Book here
- Praise for Panettone (Saturday 21 April): With bespoke mother dough brought from Italy, Tortora will guide participants in making his signature dish, panettone. Tortora has released his own line of pannetone, for which he has received global praise. The key? High quality ingredients and the respect for the most traditional method of processing the mother yeast. The opportunity to learn hands-on, alongside the master patissier, is priceless.
$500 per person, 12 spots available, Book here
Preference for this bespoke experience will be given to AHA, Restaurant and Catering South Australia and Ecotel members. Book quickly, spots are limited.
For all details and to book, please call Ecotel 8410 3633