Gnocchi, lasagnette and tortellini: chef Daniel Crossman will use these simple pastas to teach you how to knead, roll and fill like an expert, and pass on tips and techniques else to help you gain confidence and master the art of pasta.
Details
Dan has been inspired by cooking since his early days when he would cook alongside his Grandma and Mum. His formal training began as an apprentice at 18, when he worked at the little Italian restaurant of Georgio’s in the country Victorian town of Echuca. Dan’s love for food and the further pursuit of excellence then took him to Melbourne in 2002, where he learned some of his greatest skills under Walter Trupp at Langton’s restaurant and wine bar.
In 2004 a sea change was in order and Dan moved north to work at the multiple-award-winning Nu Nu Restaurant in Palm Cove. Under innovative chef Nick Holloway, it was here that his love for Asian flavours ignited. Eager to further develop his skills with Asian flavours, Dan went on to find the perfect mentor in Geoff Lindsay at the highly acclaimed Pearl restaurant in Melbourne.
Daniel is now teaching cooking classes and sharing his passion and skills with cooking enthusiasts across Australia.
Mastering the art of pasta, with Daniel Crossman FULLY BOOKED
Gnocchi, lasagnette and tortellini: chef Daniel Crossman will use these simple pastas to teach you how to knead, roll and fill like an expert, and pass on tips and techniques else to help you gain confidence and master the art of pasta.
Free!
In stock