MasterClass Series

Come and indulge in an intimate cooking experience with multi award-winning chef, Tony Hart at InterContinental Adelaide’s MasterClass series.

The monthly classes commence from the Adelaide Central Markets where participants will hand pick the best local produce from Chef Tony Hart’s favourite suppliers. “For many home cooks, trying something new can be challenging but with a little guidance anything is possible and next thing you know you are off on the next culinary experience.”

InterContinental Adelaide Executive Chef, Tony Hart. Back at InterContinental Adelaide a five star hotel kitchen awaits MasterClass participants. With a distinct focus around seasonal South Australian produce, the Chef and his team will clearly demonstrate how to properly prepare and present the food.

InterContinental Adelaide has partnered with Basic Concepts Homewares to provide “best in class” tools of the trade to all participants. Using some of the best brands in the business will provide participants with a distinct advantage and will instil the knowledge that using the right tools will create the best results!

Now for the fun part! After participants have prepared each dish they will sit back, relax and enjoy the fruits of their labour over lunch, paired with award winning South Australian wine. All wines included in the Classes have been judged as the best wines for 2011 at The Advertiser / InterContinental Adelaide Annual Wine of the Year Awards.

Each session is limited to 10 participants and includes 3 courses and a glass of wine. Price is $95 per person. Advance booking and payment required.

For bookings, please call 8238 2402 or email This e-mail address is being protected from spambots. You need JavaScript enabled to view it

download the New Year's Eve at InterContinental Adelaide

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Children's Masterclass
Time to hand over the kitchen to the kids! The class will concentrate on the firm favourites - rolled pavlova and creamy ice cream. Omelets are also on the menu using the freshest and tastiest ingredients.

Italian Pasta Sauces
Learn from the masters how to make fresh pasta. Chef will showcase the various styles of pasta, and highlight the importance of matching sauces to pasta shapes. Learn how to create 3 tasty Italian pasta sauces.

One for the Boys
Create simple rubs for the BBQ to make you a culinary star. The class revolves around meat selection, BBQ techniques and knife skills and to finish mouth watering chocolate desserts.

The InterContinental Adelaide Masterclass series is supported by BasiConcepts Homewares.

Spice up your life

As a chef, I often have people ask me how I come up with new ideas for menus. For a lot of home cooks, trying something new can be challenging but with a little bit of guidance, you’re off on a new culinary adventure. As someone passionate about food who spends all of my time searching for ways I can share this passion with others, I want to give people the opportunity to really see for themselves how rewarding it can be to try out new styles of cooking.

This month I have chosen a simple Moroccan tagine for you to try at home. Don’t be put off if a couple of the ingredients are a little unusual – hunting for new things can become part of the fun and a good excuse to get out of your usual shopping routine.

Each month, in partnership with The Adelaide Review, I will be showcasing a new technique or style of cuisine and using this column to give you a little taste of what you can expect if you come along to a class.

I hope to see some of you in my kitchen soon.

Tony Hart, Executive Chef, InterContinental Adelaide

Moroccan fish tagine

Paste
8 cloves of garlic
1tbsp chopped ginger
1tbsp chopped galangal
1 chilli
2 tsp sea salt flakes
1tbsp black peppercorns, crushed
4 shallots, thinly sliced
4 tbsp of Ras El Hanout (from your local spice shop)
½ a preserved lemon, chopped
6 tbsp olive oil
2 tbsp raw sugar

Fish
1.5 kg red fin fillets
2 carrots chopped
1 can chick peas
1 red onion, quartered
3 Roma tomatoes, quartered
4 fresh dates halved
1 bay leaf
200ml chicken stock (approximate)
Lime
Sea salt

Paste
Grind the garlic, ginger, galangal and chilli to make a coarse paste.
Mix in the sea salt and peppercorns
Add the sliced shallots, Ras El Hanout and olive oil – mix to combine.
Place the mixture in a frypan on medium heat and cook for about 3 minutes, or until aromatic.
Turn down heat to low and simmer for about 10 minutes.
Add the sugar and continue to cook for about another minute or two till the mixture starts to caramelise. Turn off heat and set aside.

Fish
Season the fillets with some salt and pepper.
Place the fish in the tagine and cover with the paste, turning to coat well.
Put the tagine on the stove on a diffuser on medium/low heat
Add the remaining ingredients (only pour enough stock to cover base of tagine) and stir through.
Place the lid on tagine and bring to the boil, reduce the heat and allow to cook for 10-12 minutes or till the fish is cooked through.

Garnish with chopped fresh parsley, grated lemon peel and a few lime wedges.