Tour of Italy - 24 Oct 2026

Join Chef Duncan for an Italian-inspired cooking demonstration featuring four classic dishes that showcase fresh ingredients, traditional techniques, and beautiful presentation. Chef Duncan begins with a Burrata Caprese Salad, showcasing the capri region, pairing creamy burrata with ripe tomatoes, fresh basil, extra-virgin olive oil, and a rich dark balsamic glaze. He’ll share tips for selecting quality ingredients and creating a simple yet impressive presentation.

Next, Chef Duncan prepares elegant Beef Carpaccio, from the Parma region, demonstrating how to achieve paper-thin slices of tender beef and finish the dish with peppery arugula, shaved Parmesan, capers, olive oil, truffles, and fresh seasoning. From there, he moves into the heart of Italian comfort cooking with Tagliatelle di Ragù, a Bologna staple, showing how to build a deeply flavoured, slow-simmered meat ragù and properly combine it with ribbons of tagliatelle so every strand is coated in sauce.

To finish, Chef Duncan prepares rustic Pollo alla Cacciatora, or Chicken Cacciatore, from the Tuscany/Umbria region, featuring beautifully browned chicken slowly simmered with tomatoes, peppers, mushrooms, olives, herbs, and aromatics. Throughout the demonstration, Chef Duncan will share professional kitchen techniques, cooking tips, plating ideas, and the traditions behind each dish, creating a delicious journey through classic Italian cuisine.