CLASS MENU

Korean pan fried dumplings with pork, beef, ginger and shiitake mushrooms, served with chilli soy vinegar dipping sauce.

Ramen noodle bowl with Char Siu Pork and soy egg.

Korean chicken with sticky sauce, Gochujang pepper and sesame.

Stir-fried prawns with Asian greens, shimeji mushroom and young ginger.

 

Chef Yukiko Anschutz

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home.

Allergy Warning – Korean & South East Asian Feast

This class menu contains: gluten/wheat (ramen noodles, dumpling wrappers, Korean fried chicken flour, soy sauces), egg (soy eggs, some noodles, batters), soy (multiple soy sauces, tofu), sesame (sesame oil and roasted sesame seeds), seafood/shellfish (prawns, dried shrimp, dried scallops), pork and chicken, garlic/onion, chili, mushrooms, and alcohol (sake, mirin, rice wine).

No peanuts or tree nuts are used in these recipes, however some ingredients may be manufactured in facilities that handle nuts and other allergens.