Matt Stone- Sticks and Stone
Sunday 7th February 3pm-6pm
Join Chef Matt Stone in our Lygon Street kitchen as we explore what excites him about cooking with fire.
The simple combination of bits on sticks, cooked over fire has been embraced by almost every culture on the planet, and Matt will be bringing some of his favourites along for this hands-on class. We’ll take you way past supermarket-satay sticks, cooking a great range of meat, seafood and veggies, with some great tricks and tips from one of Australia’s most exciting chefs.
With plenty of time to pick Matt’s brain while enjoying everything you’ve cooked, this class is sure to sell out quickly!
About Matt Stone
With multiple accolades including Delicious Magazine’s Outstanding Chef award (2015), Gourmet Traveller’s Best New talent award (2011) and West Australia’s Good Food Guide’s Best Young Chef, Matt Stone’s strong convictions and inquisitive nature have led him to become a leading force in Australia’s food scene. Heading up Joost Bakker’s hyper-sustainable restaurant Greenhouse at age 22, and later helping to open Greenhouse in Sydney and sister venue Brothl (later known as Silo) in Melbourne, Matt is a champion of the sustainable food movement. Matt’s ideology of zero food wastage, celebrating native Australian ingredients and working with local farmers has made him a worthy role model to follow into the future of Australian cuisine.