Details
We've teamed up with the Chef experts to craft this exclusive Asian cooking workshop for you with flavours, smells and textures of gourmet delights from the true heart of India, Indonesia, Vietnam, Thailand, China, Japanese and more. The workshop is for your personal cooking and aspirations where you will learn the principles of food sources, preparation and cooking with focusing on recreating healthy Asian dishes at home.
This intensive classes will walk you through basic fundamentals of essential food safety, nutrition, market and shopping and knife skills plus many cooking methods. We will cover vegetables, salad, meats, fish and seafood dishes and cultural aspect of over 60 beautiful recipes. These cooking techniques can be also adapted into your kitchens with everyday budgeting and healthy food choices.
This is one in a lifetime cooking experience for you to appreciate culture, food and people of this amazing region. With no more than 12 guests you will have endless opportunities to explore, to ask questions and to learn more from your chef instructor(s).
Our hand-picked dishes offer the perfect blend for your healthy, unique and authentic meals at home. This is only cooking workshop over 30 hours of intensive learning and cooking in Australia. We teach everyday people how to cook with the right way. In this 5-day workshop with 6 hours each day, you will gain confidence in your kitchen, transition to a healthier diet and lifestyle or are a professional wanting to expand your skill set, we have something for you.
We believe in hands on cooking lesson focusing on core techniques while developing confidence for our guests that challenge them master technique. Plus, you receive ongoing chef instruction and support and access through emails.
- You can start the course any time but we prefer you to start with the Day 1 or Lesson 1 to get our kitchen orientation. If you have done any of our class before then it should be okay to join in. We will run from Lesson 1 to Lesson 5.
- You can do a minimum of 3 lesson or day course out of 5 lesson or day course. Please indicate in the booking which day/lesson you will be attending.
- We run the class on Victoria school holiday only. You can book this course for private cooking with minimum of 4 people.
- Wonton Soup
- San Choi Bow with Prawns and Pork
- Honey Glaze Cha Siu or Roasted Pork Belly
- Sweet and Sour Prawns
- Asian Green with Chinese Mushrooms
- Singapore Noodles
- Pork Shao Long Bao
- Sautéed Eggplants, silky tofu, szechuan sauce
- Steam Fish with Ginger and Soy
- Special Fried Rice with salty fish
- Complimentary fruit salad
- Mango Mousse + ice cream
- Introduction to kitchen tools and equipment
- Food Safety, Professional Knives, Cutting and Chopping
- How to stir fry with wok or pan at home?
- How to make and use sauces?
- Fish Cakes, Bean and Lime Leaf
- Tom Yum Goong - Spicy shrimp soup or chicken
- Thai Larb with Pork
- Red, Yellow, Green and Massaman Curry Pastes
- Thai Red Curry with Duck
- Green Chicken Curry, Bean, Eggplant
- Thai Fried Rice
- Pad Thai
- Thai Beef Salad
- Thai Papaya Salad
- Thai Sticky Rice and Mango
- Thai Coconut Custard
- Best practices for cooking vegetables and using herbs
- How to make salad and dressing?
- How to season in recipes
- Thai spices and methods of cooking
- Poultry and the use of poultry
- Nuoc Cham - Fish sauce dip
- Goi Cuon – Fresh Rice Paper Rolls
- Chả giò - Spring rolls - Vegetarian or Pork
- Banh My – Vietnamese Pork Rolls
- Banh xeo - Saigon pancake and stuffings
- Bo La Lot - Beef in betel leaf
- Cao Lau – Hoi An Special Soup
- Pho Bo Traditional Beef Noodle Soup
- Thit Kho or Ca Kho – Pork in Caramel Sauce
- Hoi An Fried Pork Wonton
- Vietnamese Vermicelli Noodle Salad
- Cream Caramel and Complimentary refresher on arrival
- Chè Chuối – Banana with Sago Pearls and Coconut Milk Sweet Soup.
- The use of egg in Asian cooking
- Making stock from vegetables and meat bones
- How to make soup and seasoning?
- Pastry Basics
- Demonstration of typical pork cuts and their usages
- Balinese Chicken Satay & Peanut sauce
- Butter Chicken, a restaurant favourite you can make at home!
- Rogan josh - lamb curry of Persian origin, now popular in the Kashmir area
- Beef Vindaloo
- Tandori Chicken
- Beef Rendang - Slow cooked beef curry
- Aloo Gobi, Cauliflower and Potato Curry with Peas
- Red lentil tadka dal
- South Indian Warm mildly spiced Carrot & Cabbage Salad
- Handmade Sesame Garlic Naan
- Spiced fish in banana leaves
- Yellow rice, coconut, turmeric
- How to cook rice, legume and gains?
- Understand Plant-Based Alternatives
- Slow cook, searing and pan fry cooking
- Demonstration of typical beef and lamb cuts and their usages
- Cup of Miso Soup
- Sashimi tasting
- Making 2 types of Sushi
- Salt and Pepper Squid
- Goya Dumplings pork and ginger filling
- Okonomiyaki Japanese pancake
- Ramen Noodle Pork and Broth
- Chicken Teriyaki
- Sushi Makings Salmon and Vegetable
- Japanese teriyaki prawns with Rice
- Daikon Salad with sesame dressing
- Seafood Steam Boat
- Nutrition in the kitchen
- Menu planning
- Setting up your kitchen
- Make fresh noodles and dough
- Platting and Bento Box
- Demonstration of deep fry foods
- Understand Fish, Prawn, Squid
