As a co-founder of the renowned Three Blue Ducks, Allen is well-equipped to guide participants through the intricacies of a five-course meal that is sure to impress. The menu he has crafted features an array of exquisite dishes, including chicken glazed with fermented capsicum, roasted cauliflower adorned with mustard and anchovy butter, and king prawns paired with smoked eggplant and finger lime pearls. Accompanying these delights is a fresh cos salad and a sumptuous chocolate molten cake to top off the meal.

This live-streamed culinary experience will be accessible through Providoor’s Instagram platform, scheduled for 7 p.m. on Friday, August 27. By providing step-by-step instructions, Allen aims to empower home cooks to recreate this sophisticated feast in their own kitchens, ensuring a memorable dining experience.

The five-course menu includes fermented capsicum glazed chicken, roasted cauliflower with mustard and anchovy butter, king prawns with smoked eggplant topped with finger lime pearls, cos salad and a decadent chocolate molten cake.

The virtual live-streamed class will run via Providoor’s Instagram from 7pm on Friday, August 27.

MasterChef judge Andy Allen (pictured) is set to host a cooking class to teach amateur cooks how to dine in style from the comfort of their homes

The five-course menu includes fermented capsicum glazed chicken, roasted cauliflower with mustard and anchovy butter, king prawns with smoked eggplant topped with finger lime pearls, cos salad and a decadent chocolate molten cake

Home cooks can impress their guest with tasty, wholesome and restaurant-quality dishes for dinner, including the fermented capsicum glazed chicken.

‘The fermented capsicum glazed chicken is something that we do out of our Melbourne restaurant as we have a spit roast there,’ Andy explained.

‘Obviously we don’t have a spit, so I’m going to show you how we can achieve the same kind of result in your domestic oven. Once it comes out of the oven it should be bright red, charred and caramelised.’

For the cauliflower, he said it’s always best when it’s ‘hard roasted’.

‘My favourite parts are the gnarly bits around the edges. That combined with the mustard and anchovy butter take it from home cooking to something that’s worthy for our restaurants, Andy said.

Home cooks can impress their guest with tasty, wholesome and restaurant-quality dishes for dinner, including the fermented capsicum glazed chicken

Andy said while they’re going to keep the king prawns ‘pretty simple’, he will show you how to ‘give them a lift with smoked eggplant and top them with finger lime pearls’

To add a fresh element to the five-course meal, home cooks will also prepare a cos salad

He said while they’re going to keep the king prawns ‘pretty simple’, he will show you how to ‘give them a lift with smoked eggplant and top them with finger lime pearls’.

And to finish off, molten chocolate pudding. 

‘It couldn’t be more simple. It’s a rich little number so we’re going to offset the richness with creme fraiche and some sliced kumquats that have just been picked from our tree in the garden at the Rosebery restaurant,’ Andy added.

Aussies can get the class kit delivered straight to their door, which comes complete with all the ingredients and elements you need to make the epic feast.

The boxes are available across New South Wales, Victoria and ACT – and costs $150 to feed two, plus a $16.50 delivery fee.

To order a class kit by August 25 or for more details, please visit the website.