SEAFOOD extraordinaire Donovan Cooke is schooling Drysdale TasTAFE students in the art of culinary cuisine.
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Any good student in my view is someone who asks lots of questions, is keen and enthusiastic, and listens and reads the recipes and I can teach them the rest.
- Donovan Cooke
The fruits of their labour will be enjoyed by the general public in a six-course dinner on Friday evening.
Mr Cooke’s menu features Duck Bay oysters, Yellow Fin tuna, Tasmanian Rock lobster tail, quail, wagyu beef cheek and trifle.
He said he was teaching students how to use Tasmanian ingredients innovatively.
“Any good student in my view is someone who asks lots of questions, is keen and enthusiastic, and listens and reads the recipes and I can teach them the rest,” he said.
Yorkshire-born Cooke is part owner of Melbourne restaurant, The Atlantic, which he said is the largest seafood restaurant in Australia.
He has been the recipient of various awards, including Best New Restaurant in 2002.
Drysdale TasTafe student Dylan Forbes said the lessons will advance his career.
A few tickets are still available at www.greatchefsseries.com.au
