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A MasterClass in Cooking at Palazzo Versace

December 13, 2014 by Maureen 48 Comments

versace

That post title sounds impressive, doesn’t it?  It was!  Recently I was invited to attend a MasterChef MasterClass with Ben MacDonald, a 2014  MasterChef Australia finalist. It took me about 30 seconds to accept.

Arriving at Palazzo Versace is very impressive.  The mosaic stone driveway leading to the Roman colonnade instantly conveys elegance and attention to detail and that’s what you’ll find throughout the hotel. It does remind me of an upscale Vegas hotel, beautifully decorated with friendly, welcoming staff.

Lobby of the Palazzo Versace

Once inside I was met by the event management and taken to the Vanitas restaurant where I was introduced to Ben MacDonald who is so friendly and down-to-earth that I didn’t feel at all like the poor country cousin. In fact, I mentioned to Kel Constantine, the marketing manager, that I’d stayed at the resort across the street several times because I didn’t think I was posh enough for the Palazzo Versace.  She laughed and said that she hears that a lot and nothing could be farther from the truth.

Lobby of the Palazzo Versace

‘We’re a great resort hotel with guests from around the world and everyone feels welcome here,’ Kel told me.  Honestly, I expected to find fashionistas who’d look at my gladrags and roll their eyes.  It didn’t happen.  I had the best day there.

Palazzo Versace Cooking MasterClass

The class of 16 was full and the attendees ranged from those who couldn’t cook very well at all to some who were quite expert to begin with.  Everyone was friendly and the room had a great vibe.

Ben MacDonald had an excellent assistant in Charles Duffin, the Palazzo Versace’s Executive Sous Chef. He’s been cooking professionally for 42 years and there’s little about food and its preparation that Charles doesn’t know.  I instantly liked him.

Charles Duffin and Ben MacDonald

The menu for the day that we watched (and helped) Ben make was also the lunch we all enjoyed.

Entrée:  Pan Fried Scallops, Braised Daikon, Chorizo Crumb and Romesco Sauce

Main Course:  Pan Fried Snapper with Asparagus, Fennel Puree and Orange Miso Reduction

Dessert:  Pepper Roasted Pineapple with Coconut Gelato

When I saw Ben pull out the Thermomix, I knew I was in for a treat.  I use my Thermomix all the time but I doubt my food equals his and it was a great opportunity to see how I could lift my game in the kitchen.

Scallops with Braised Daikon

This was a beautiful plate of food.  Scallops and I are not the best of friends but look to the center left of this photo and you’ll see that Ben has shaped and braised the daikon to look just like a scallop.  Perfect for me!

The cooking began with making the romesco sauce (recipe below).  The red capsicums/bell peppers had already been roasted over a flame and charred skin removed, the tomatoes had already been cored and seeded, the sourdough bread had been turned into cubes and pan fried in olive oil and the tomatoes and almonds had been roasted in the oven for about 10 minutes and the garlic for about 30 minutes. The hard work had already been done, but Ben showed every step for those who weren’t experienced in the kitchen.

Romesco Sauce

Everything but the oil went into the Thermomix and whizzed while he added the oil slowly until he got the consistency he was looking for.  The aroma of that sauce made my heart beat just a bit faster.

Pan Fried Snapper with Fennel Puree and Orange Miso Reduction

The sauce finished and we moved on to the main course of pan fried snapper. Ben began making the orange miso reduction, the fennel puree and then moved on to pan frying the snapper.  While the fish was cooking he pan fried the asparagus and really, in a very short amount of time, that dish was plated.

Pepper Roasted Pineapple

The dessert was really outstanding. The pineapples were sliced lengthways and roasted before making a sauce of brown sugar, honey, cinnamon stick, star anise and 2 teaspoons of Szechwan pepper and 2 teaspoons of black pepper and 4 cloves.

The coconut gelato was made from coconut milk, runny honey, icing/confectioner’s sugar and the juice of half a lime.  Before serving the pineapple and sauce was garnished with a mix of toasted dessicated coconut, brown sugar and 4 teaspoons of pink peppercorns.  The gelato went on top.

Charles Duffin and Ben MacDonald

Once the cooking was done it was time for the eating. The Vanitas staff prepared the menu for the 16 of us plus a few staff who joined us.  I wish you’d been with me as we dined and drank wonderful wine served by French sommelier Cyril Thevenet.

Sommelier Cyril Thevenet at Palazzo Versace

Once the meal was finished I had a stroll around the place before driving back home to the Sunshine Coast.  I know I’m going to stay at the Versace next time I need to be on the Gold Coast.  This is a regular hotel room.

Lagoon Room Palazzo Versace

The pool is really beautiful and this photograph courtesy of the Palazzo Versace shows just how close the hotel is to the water.

pool at Palazzo Versace

Just next door is an upscale shopping center where John and I bought our first art work for our home. His Australian-ness and my American-ness meant that we were always going to clash so when we looked at a beautiful nude sketch he said, “I don’t hate that,” and I said, “I don’t hate that either,” so we bought it.  It’s still a favourite.

Waterside just outside the Vie Bar and Restaurant is the marina so you can arrive by car or by boat.

Marina outside the Vie Restaurant and Bar

My friend Marj Osborne who does restaurant reviews all over the Gold Coast was also at the masterclass.  She asked some of the best questions about MasterChef like how does one get a spot and what’s a shooting day like.  You can read her review on her blog at Food Gold Coast.  Marj is the reason I don’t often review restaurants – she’s REALLY good at it.

My thanks to Kel and the marketing staff at Palazzo Versace for inviting me to be a guest at this masterclass.

5.0 from 7 reviews
Romesco Sauce
 
Print
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
 
A simple sauce that's wonderful with meat, fish or vegetables. It's a sauce everyone should know how to make.
Author: Ben MacDonald
Recipe type: Sauce
Cuisine: Spanish
Serves: 8
Ingredients
  • 2 red capsicums/bell peppers
  • 2 tomatoes, core removed
  • 6 cloves garlic
  • ½ onion
  • 1 medium chilli
  • 100g almonds
  • 1 slice sourdough bread, crusts removed
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon hot smoked paprika
  • 40ml sherry vinegar
  • 100ml olive oil
  • salt and pepper
Instructions
  1. Preheat the oven to 180ºC/350ºF.
  2. Wrap the garlic in foil with a dash of olive oil, then place on a tray in the oven with the tomatoes and chilis.
  3. Char the capsicums/peppers over a gas flame until blackened all over (if you don’t have gas you can use a blow torch or just place them in the oven with the other ingredients). Place in a sealed bag or bowl covered in cling film so as to not let the heat escape. Leave to steam for 10-20 minutes.
  4. After 20 minutes in the oven, remove the tomatoes, chili and garlic and allow to rest a couple of minutes until cool enough to handle. Remove the skins from the roasted vegetables and also the seeds from the chili, then roughly chop and place in a blender.
  5. Fry the bread in a little olive oil until browned. Tear into pieces and add to the blender.
  6. Carefully remove the black skin from the capsicum and also any seeds and ribs from the inside. Roughly chop and add to the blender.
  7. When the vegetables are cool enough to handle, remove the skins and seeds and discard. Roughly chop the remaining flesh.
  8. Roast the almonds in the oven for 3 - 4 minutes until lightly roasted but not coloured. Add to the blender along with the sherry vinegar, salt and pepper.
  9. Blend the ingredients until they form a smooth paste and then with the blender running, add the remaining olive oil slowly so that it emulsifies. The sauce should be textured and rough, rather than smooth. You can pass it through a fine sieve if desired, but it is typically served as is.
  10. Check the seasoning of the sauce and adjust as necessary with salt, pepper and vinegar (or a touch of lemon juice).
Wordpress Recipe Plugin by EasyRecipe
3.2.2925

 

Filed Under: Recipes, Thermomix Tagged With: romesco sauce, Thermomix

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Comments

  1. Taste of Beirut says

    December 13, 2014 at 10:17 pm

    Thank you for sharing such a wonderful and exclusive experience with us! I’m glad you had a great time!

    Reply
  2. Padaek says

    December 13, 2014 at 11:33 pm

    What a place! Such stunning detail and design in everything. Wow! The Masterclass looks and sounds like a lot of fun. Love that scallop like daikon. Great post Maureen. Thanks for sharing this experience. 🙂

    Reply
  3. A_Boleyn says

    December 14, 2014 at 3:03 am

    Very impressive.

    Reply
  4. Hester @ Alchemy in the Kitchen says

    December 14, 2014 at 3:18 am

    What a lovely experience, although I think I would have taken on 27 seconds to accept. The food looks gorgeous – elegant but with sufficient quantities to make a sturdy Irish lass like me feel that she wasn’t going to go away starving!

    Reply
  5. April says

    December 14, 2014 at 4:26 am

    Those plates look amazing, especially the scallops! I love a hotel that feels fancy, but isn’t pretentious – looks like you had a great time!

    Reply
  6. Choc Chip Uru says

    December 14, 2014 at 4:49 am

    What an exciting experience my friend, sounds like an awesome time 😀
    That tropical dessert really caught my eye!

    Cheers
    Choc Chip Uru

    Reply
  7. Chris Scheuer says

    December 14, 2014 at 4:52 am

    What a fun day you had but I think maybe you should have been teaching the class 🙂

    Reply
  8. Suzy @ The Mediterranean Dish says

    December 14, 2014 at 5:09 am

    Wow! I am a tad jeleous:-) To be a fly on the wall at such an event! Thanks for sharing. Beautiful pictures and detail.

    Reply
  9. John@Kitchen Riffs says

    December 14, 2014 at 5:15 am

    Sounds like a great time! And good to see Romesco Sauce — it has such great flavor, and I almost never see it on restaurant menus these days (and haven’t made it myself in years; need to remedy that!). Fun read — thanks.

    Reply
  10. Lizzy (Good Things) says

    December 14, 2014 at 5:19 am

    Wow, what a fabulous masterclass experience, Maureen! I wasn’t sure who Ben is, but recognised his face. Lovely recipe too.

    Reply
  11. SallyBR says

    December 14, 2014 at 5:32 am

    Wonderful experience, gosh, I wish I could have been there to enjoy your company!

    The fact that the sous chef is a feast for the eyes doesn’t bother me either 😉 (with all due respect….)

    Reply
    • Maureen says

      December 14, 2014 at 12:38 pm

      They were both cute with wonderful personalities. The young MasterChef had great ideas but the seasoned professional knew all the tricks.

      Reply
  12. Janet says

    December 14, 2014 at 5:40 am

    Thank you for sharing your experience! Everything looks beautiful! From the resort to the food!

    Reply
  13. Michael says

    December 14, 2014 at 5:48 am

    wow, what an honor! Beautiful hotel, looks like a lot of fun! 🙂
    Merry Christmas!!

    Reply
  14. Stephanie - The Dessert Spoon says

    December 14, 2014 at 6:08 am

    What fun! I’ve always wanted to go to Palazzo Versace; it looks so posh!

    All the food looks gorgeous!

    Reply
  15. Hotly Spiced says

    December 14, 2014 at 7:08 am

    Interesting how both the entree and main were seafood! I do love Palazzo Versace but I’ve only wandered around it; not yet been fortunate enough to be a guest. My parents have friends who own an apartment there and they let mum and dad stay there whenever they like – we both need friends like that! xx

    Reply
    • Maureen says

      December 14, 2014 at 12:40 pm

      I’d stayed across the street many times and we shopped at Marina Mirage heaps of times but I always figured Versace was too posh for my physique. 🙂

      Reply
  16. Rachel (Rachel's Kitchen NZ) says

    December 14, 2014 at 8:49 am

    Sounds as if you had a great day – Maureen – and a fabulous meal. We are watching Aus Masterchef here in NZ at the moment, so feel as if I know Ben:)

    Reply
  17. Anna @ shenANNAgans says

    December 14, 2014 at 9:38 am

    Holy smokes. What a wonderful experience. How freakin cool is the hotel?! Looks like you had one tasty fun filled day. 🙂

    Reply
  18. Joanne T Ferguson says

    December 14, 2014 at 10:14 am

    G’day What a great experience Maureen and great photos of the class!
    I ABSOLUTELY LOVED out stays at Palazzo Versace as one is truly treated like royalty!
    Cheers! Joanne

    Reply
  19. Eha says

    December 14, 2014 at 10:15 am

    Nice to see another Masterchef contestant find his niche! Remember Ben well . . . don’t think surnames ever came up 🙂 ! Also know the place well – that is what living six years on the Coast does . . . personally not quite ‘my cup of tea’ but it looks a wonderful day was had by all!! And I am genuinely glad for the guy . . . 🙂 ! Nice recipes too: shall copy this Romesco . . .

    Reply
  20. wok with ray says

    December 14, 2014 at 11:06 am

    Wow! That place looks amazing! 🙂

    Reply
  21. Veronica (Roni) says

    December 14, 2014 at 11:32 am

    Oh you lucky ducky…thanks for sharing a wonderful experience with us all :)) xx

    Reply
  22. Helen | Grab Your Fork says

    December 14, 2014 at 12:24 pm

    Loving the sear on those scallops. And what a view!

    Reply
  23. Laura (Tutti Dolci) says

    December 14, 2014 at 4:21 pm

    What an impressive place and the food looks incredible! You lucky girl :).

    Reply
  24. Maree says

    December 14, 2014 at 7:47 pm

    What a lovely opportunity, especially if you do get to learn new things or reinforce existing practices.

    Reply
  25. Lorraine @ Not Quite Nigella says

    December 14, 2014 at 7:49 pm

    How fabulous! Thanks for giving us a glimpse into life there. I’ve always wondered what it was like 😀

    Reply
  26. Victoria of Flavors of the Sun says

    December 15, 2014 at 12:31 am

    What an exceptional class! And thanks for the romesco recipe. It is one of my favorite sauces, and the use of sourdough bread instead of regular intrigues me. I can imagine that it adds one more subtle layer of flavor.

    Reply
  27. Lucy @ Bake Play Smile says

    December 15, 2014 at 6:57 am

    I am so massively jealous right now!!! What an amazing experience at such a gorgeous venue. I actually went there for a drink on the weekend as we were staying across the road – so gorgeous with their lovely Christmas trees! Just beautiful! xx

    Reply
    • Maureen says

      December 15, 2014 at 10:15 am

      In the past we have always stayed across the road and then shopped at the Marina Mirage. I’ll stay at the Versace next time. 🙂

      Reply
  28. Emma @ Bake Then Eat says

    December 15, 2014 at 8:51 am

    What a fantastic experience, you are so lucky sounds like it was a fun day!

    Reply
  29. Asha says

    December 15, 2014 at 12:07 pm

    Wow, that looks like a great experience. How fun!! Thanks for sharing some lovely pictures.
    I haven’t make seafood in a while, and the dishes look good.

    Reply
  30. vegeTARAian says

    December 15, 2014 at 1:23 pm

    That pineapple dish looks fantastic! What a lucky day you had, and such an opulent venue.

    Reply
  31. Mira says

    December 15, 2014 at 1:33 pm

    Thanks for sharing your experience, looks like you had great time! What a beautiful hotel and enjoyable cooking class! That gelato sounds amazing! And of course I love the Romesco sauce, so flavorful , can’t wait to try it 🙂

    Reply
  32. sherry mackay from sherryspickings says

    December 15, 2014 at 1:59 pm

    what a wonderful day you must have had maureen. everything looks so marvellous. yes i have always thought the same about the versace- that i would be sneered at by the fashionistas! but it looks so very nice!
    the food you all made looks really good too!

    Reply
  33. Krista says

    December 15, 2014 at 2:27 pm

    I LOVE how you and John picked out your first artwork. 🙂 I’m so glad we’re not the only Aussie/North American couple who has such stark differences in taste and culture. 🙂 This cooking class sounds fantastic! And what a stunning setting. I’m so glad you felt comfy there. 🙂

    Reply
  34. merryn@merrynsmenu says

    December 15, 2014 at 3:06 pm

    That scallop entree looks amazing. Worth the drive for this alone. What a great day and the Palazzo Versace is magnificent. How lucky were you to attend this function and thank you for sharing your day with us Maureen x

    Reply
  35. Brooks says

    December 15, 2014 at 3:22 pm

    What a glorious day! The setting takes the breath away. I’m with John?I haven’t seen or made a Romesco sauce in ages, but your travelogue and recipe share makes me feel like I’ve had a master class.

    Reply
  36. Roz says

    December 15, 2014 at 6:08 pm

    Oh my goodness!

    This is an amazing and orgasmic honor!

    I bow down to your culinary authority and expertise as a result of your recognition!

    As my sister and I say, “WOWZA!”

    Buon Natale,
    Roz

    Reply
  37. Chris@TalesofaKitchen says

    December 15, 2014 at 7:13 pm

    Sounds like you had a great time Maureen. The location is stunning indeed.

    Reply
  38. Sugar et al. says

    December 16, 2014 at 8:54 am

    What a beautiful location…makes me think of going on a holiday this instant! I am a huge fan of Masterchef Australia and I can see how lovely this experience was. Thanks for sharing this.

    Reply
  39. Nagi@RecipeTin Eats says

    December 16, 2014 at 6:46 pm

    Will you be sharing a photo of the lovely piece you and John selected together that neither of you hate? You could blur out the rude bits!! I’m so jealous. SO so jealous!! My, what a hard day! I hope you took some R&R time by the pool.

    Reply
  40. Sarah says

    December 17, 2014 at 6:28 am

    Oh my gosh – I LOVE Palazzo Versace!! I went for a weekend earlier this year and had the Best Time! I’m very unglamorous too, and didn’t feel out of place, haha.

    PS Room Service there is the best – definitely splash out if you do end up going!!! 🙂

    This class looks like a great experience for you, I’m very jealous! 🙂

    xox Sarah

    Reply
  41. Eva says

    December 17, 2014 at 6:21 pm

    I’m very impressive! What a Lucky girl you are!! It’s like a dream go to a place like that. Everything is beautiful 🙂

    Reply
  42. David Crichton says

    December 18, 2014 at 10:31 pm

    What an amazing day out Maureen. I am totally jealous and sad for you at the same time. I can’t believe you can’t eat scallops, they are my favourite thing ever.

    Reply
  43. Ann says

    December 19, 2014 at 8:00 am

    Great location. Would have taken me 5 seconds, not 30!!

    Reply
  44. Kate @ Babaganosh.org says

    December 19, 2014 at 1:35 pm

    Wow, what a fun opportunity! Do you have any idea how such a random group of people were chosen, from people who couldn’t cook to those that are experienced? I can totally see why you were invited, but where’d they find the other people?

    Those scallops look amazing, I totally would have volunteered to take those off your plate. 🙂

    Reply
    • Maureen says

      December 19, 2014 at 4:32 pm

      Oh only Marj and I were invite guests. This was a commercial venture by the Palazzo Versace and the tickets were $165 I think. It might be a bit more but I’m doing 10 things at once today. 🙂

      Reply

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