Cooking School Calendar

Timing: (5:00 PM) to (9:00 PM)
Price:$155

This brand new class is a banquet of flavour. Korean Crispy Crab potato patty. Smashed potato ,crab meat and coriander cakes deep-fried with panko crumb served with chilli Aioli. Crying tiger char-grilled beef with roasted rice, peanut and spicy citrus dipping sauce. Served with crispy noodles and lettuce wraps. Thai Ceviche. lime cured kingfish salad with mint, chilli and shallot served with lime and coconut deressing. Traditional Drunken Noodles with Chicken and Kaffir lime. NB Not suitable for Celiacs or other severe food allergies.

Timing: (6:00 PM) to (10:00 PM)
Price:$145

All the essentials of Thai cuisine are taught in this class in a menu full of favourite dishes for easy entertaining or every day dinners.Crispy Spring Rolls w Sweet Chilli sauce; Green Curry of Prawn with Thai Basil. Stir-fry Chicken and Cashew with Dried Chilli and Baby Corn.Thai Beef Salad w Hot and Sour Dressing. With Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

Another brand new class with Chef Genevieve Harris. A real spice journey as a Middle Eastern Feast. • Lebanese pomegranate and beetroot dip with flatbread Lebanese beetroot and pomegranate dip. Cooked beetroot, finely chopped, tossed with fresh mint, parsley and a pomegranate, lemon and olive oil dressing. • Baghdadi style chicken croquettes. Actually an Indian dish but of Persian origin. It is based on rice and minced chicken, spiced with ginger and is great as finger food or mezze dish. • Pastry cigars with Moroccan spiced lamb. Moroccan spiced lamb sausage mixture, baked in filo pastry, very similar to Turkish borek. • Fesanjan – duck with walnuts and pomegranates. A classic from the Royal cuisine of Ancient Persia. This recipe from modern day Iran sees duck braised in a rich, subtlety spiced pomegranate and walnut gravy. • Kachumbar – spiced tomato and cucumber salad. From India and it has many variations. Its base is ripe sweet tomatoes, onions, crunchy cucumber and green chilli tossed with lime juice and roasted spices. • Mujaddra janoubieh - lentil and cracked wheat. Here in this Lebanese version burghul wheat is teamed with lentils and chicken stock to make a meal in itself. • Turkish delight skewers with white chocolate and pistachios. NB Not suitable for Celiacs or other severe food allergies.

Timing: (5:00 PM) to (9:00 PM)
Price:$145

Crispy pork belly with Chinese broccoli and fried Thai basil, stir-fried with oyster sauce, palm sugar and fish sauce. Steamed Thai Chicken dumplings served with red curry sauce- learn how to make your own curry paste! Grilled lemon grass beef served with tangy Papaya salad and Vietnamese herbs. Vietnamese Chicken soup; Poached chicken fillet in aromatic stock served with rice noodles, fresh herbs, sliced chilli and lime juice. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (6:00 PM) to (10:00 PM)
Price:$145

A culinary journey around South East Asia where you will master key dishes from each country. Spicy Singapore Chicken Laksa w Coconut Milk and homemade Chilli Sambal. Vietnamese Salt and Pepper Squid . Thai Sticky Caramel Pork Belly with green mango salad and nam jim dressing. Vietnamese shredded chicken salad w lemon and chilli dressing. With Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (5:00 PM) to (9:00 PM)
Price:$155

Steamed prawn and pork dumplings w peanut nam jim. Traditional Chicken Pad Thai noodles with nam pla prik. Steamed salmon with lime and kaffir lime. Banana blossom chicken salad with roasted chill jam dressing. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.An exciting new class for this season. Chef Yukiko Anschutz

Timing: (2:00 PM) to (6:00 PM)
Price:$165

A brand new class for 2020 with Peel Street Chef Phil Helyard. >Vietnamese sweet and salty crispy chicken . An addictive starter to get the taste buds going. >Sashimi king fish dressed with green chilli nam jim, thai basil, coconut cream and puffed black rice. >Thai yellow curry of salmon , pan fried rotis and sticky rice noodles. This yellow curry is a beautiful fragrant recipe that you will go back to time after time! >Som tum - crunchy refreshing green papaya salad with sweet salty sour dressing and fried peanuts and shallot. Sorry Not suitable for celiacs, but it is only the roti bread that contains gluten in this class. Not suitable for vegetarians or nut allergies.

Timing: (6:00 PM) to (10:00 PM)
Price:$145

BBQ Pork Skewers w Vietnamese Mint and Hoi Sin dipping sauce (Traditional Vietnamese Pork balls, skewered, steamed then char grilled on the BBQ. Served with Vietnamese mint, crisp iceberg cups and hoi sin dipping sauce.) Char grilled Prawns with Lotus root salad and Vietnamese dressing (Char grilled prawn cutlets w Shiso and pickled Lotus root and daikon salad.) Marinated grilled beef served w nuoc Cham and Vietnamese Herb Salad. Chargrilled Chilli lemongrass Chicken. (Chicken thigh marinated with aromatics and rice wine. Think lemongrass, chilli, garlic, ginger and five spice with a smoky chargrill finish and served with dipping sauce.) Salty Sticky Rice w seame and peanut paste. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

Hummus with barbequed flatbread and za’atar.(Experience the difference with your own homemade hummus and flatbread) . >Barbequed lamb skewers marinated in ‘hilbeh’ served with a baby spinach salad, pomegranate, mint and yoghurt dressing. (Hilbeh, a fenugreek and coriander paste from Yemen that works beautifully with lamb.) . >Chicken breasts, butterflied then marinated in chermoula and barbequed.(Chermoula is a classic North African marinade that is perfect for charring on the barbeque.) . >Harissa marinated prawns, barbequed and served with roasted eggplant and tomato salad. (Hot and spicy prawns with a rich and flavourful salad.) . >Spiced couscous with fresh herbs. . >Deep fried almond pastries with honey and orange blossom syrup. (A small sweet and syrupy finish) Chef Genevieve Harris NB Not suitable for Celiacs or other severe food allergies.

Timing: (5:00 PM) to (9:00 PM)
Price:$155

A real culinary adventure with all the favourite dishes from around South East Asia. We are off to Malaysia, Thailand, Vietnam and more! Malay-Beef Satays with peanut sauce; Thai- Red curry of Chicken with kaffir lime leaf; Vietnamese- lemongrass pork with caramel soy, black pepper and sesame; Cambodian- chargrilled calamari,crispy fish and pomelo salad with red chili Nahm Jim; Brunei Darussalam- baked coconut slice. With our top professional Chef in Asian cuisine Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (6:00 PM) to (10:00 PM)
Price:$155

Hot and Sour Prawn Soup. Vietnamese five spiced sweet, sticky BBQ pork served with vermicelli rice noodles, lettuce, roasted peanut salad and Nuoc mam cham dressing. Garlic fried rice. Chargrilled calamari with chilli jam. Thai BBQ Chicken (Gai Yang) with garlic, lime salt, black pepper and coriander. Chef Yukiko Anschutz

Timing: (2:00 PM) to (6:00 PM)
Price:$165

Steamed Chicken and prawn dumplings with spicy nam jim dressing. Thai style Bamboo Steamed Lemon Chicken. Green Curry Chicken and Thai Basil. Stir Fried noodles with Seafood, Asian Greens and chilli jam. With Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

This brand new menu from our Travelling Chef Genevieve Harris, class showcases the superb versatility of ingredients and Asian flavours from all around SE Asia. The class will take your tastebuds on a real cultural journey . Vietnamese Banh xeo-This crunchy, crispy pancake filled with prawns and pork is designed to be wrapped in fresh lettuce, herbs and dipped in nouc cham. Cambodia Smoked eggplant with stir fried minced pork. Long thin eggplants scorched over an open flame to get a deep smoky flavour. Split and filled with a sweet and salty pork and soybean stir fry. Malaysian Flathead curry with deep fried curry leaves. Aromatic sour and coconut milk curry sauce. Chunks of flaky flathead simmered in the sauce and served with the crisp crunch of deep-fried curry leaves. Indian Murtaback. Roti style bread filled with eggs and spiced chicken. Delicious dipped into the curry sauce. Served with steamed coconut rice. • Tahwa. A beautiful soft texture and a subtle, ginger sweetness that make this so fabulous to eat. I add mandarins when in season.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

A class not to be missed! Prawn, Scallop and lime leaf spring rolls with coconut hoisin dipping sauce. Atlantic salmon tartare, cucumber, citrus, avocado crème, finger lime caviar and black olive crustini. Chermoula baked barramundi with cous cous, smoked almonds greens and sautéed samphire. Spanish style potato, caramalised tomato and squid tagliatelle. Pavlova Roulade with Lemon curd and coconut mascarpone. Chef Tania Tauakume

Timing: (5:00 PM) to (9:00 PM)
Price:$145

Ground Beef Kebabs on lemon grass stalks with nuoc cham. Vietnamese Shredded coconut chicken, cabbage and mint salad. Vietnamese crispy pancakes with pork and prawns. Steamed Barramundi with ginger and sizzling spring onion oil. Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$185

“Get your tastebuds to pack their tiny bags – they’re heading on a culinary journey.” Adelaide review. Soi.38 has evolved to showcase the dishes of Thailand’s 6 regions, telling a taste journey beyond comparison. We are delighted to offer this one off class with owner and Chef Terry Intrarakhamhaeng from Soi38. From humble beginnings as a child growing up in Thailand to this year taking out the prestigious award as "Best Thai Restaurant winner" R&CA Awards For Excellence. The food style of Soi 38 has been described by food critics as “ the real deal and different to your typical Thai restaurant" “It is unlike any other Thai food I’ve found in Adelaide.” "As full as I was by the end of this incredible Thai feast I could not leave a bite behind!" This is a hands on class including dinner.

Timing: (6:00 PM) to (10:00 PM)
Price:$155

Pork and Prawn Wonton dumpling soup. Warm salad of crispy salmon with lemongrass, mint and ground roasted rice. Pad Ka Prao- This dish is one of Thailand’s most popular street food dishes. Our recipe uses free range pork mince, all the chilli you can handle and fresh Holy basil. Served with a crispy fried egg and Nam Pla Prik. Aromatic Yellow Curry of Chicken served with spiced Paw Paw pickle. Chef Yukiko Anschutz.NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

Hummus with barbequed flatbread and za’atar.(Experience the difference with your own homemade hummus and flatbread) . >Barbequed lamb skewers marinated in ‘hilbeh’ served with a baby spinach salad, pomegranate, mint and yoghurt dressing. (Hilbeh, a fenugreek and coriander paste from Yemen that works beautifully with lamb.) . >Chicken breasts, butterflied then marinated in chermoula and barbequed.(Chermoula is a classic North African marinade that is perfect for charring on the barbeque.) . >Harissa marinated prawns, barbequed and served with roasted eggplant and tomato salad. (Hot and spicy prawns with a rich and flavourful salad.) . >Spiced couscous with fresh herbs. . >Deep fried almond pastries with honey and orange blossom syrup. (A small sweet and syrupy finish) Chef Genevieve Harris NB Not suitable for Celiacs or other severe food allergies.

Timing: (5:00 PM) to (9:00 PM)
Price:$145

This class is all about great Thai food that you know and love but have never had a good recipe for. Tom Yum Prawn (the famous hot and sour lemongrass Thai soup. Fragrant, cleansing and satisfying.) Choo Chee Prawn- a speciality in many restaurants you will learn how to recreate this great dish from scratch including pounding your homemade curry paste. Stir Fry Beef with fresh spice paste, lemongrass and Thai ginger. A hot wok quick cook dinner dish. Thai Fish cakes w cucumber and mint salad. Use this recipe as a classic tasty snack or sophisticated entree. Sticky Rice w Mango/banana..need I say more! Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$155

Hot and Sour Prawn Soup. Vietnamese five spiced sweet, sticky BBQ pork served with vermicelli rice noodles, lettuce, roasted peanut salad and Nuoc mam cham dressing. Garlic fried rice. Chargrilled calamari with chilli jam. Thai BBQ Chicken (Gai Yang) with garlic, lime salt, black pepper and coriander. Chef Yukiko Anschutz

Timing: (6:00 PM) to (10:00 PM)
Price:$145

BBQ Pork Skewers w Vietnamese Mint and Hoi Sin dipping sauce (Traditional Vietnamese Pork balls, skewered, steamed then char grilled on the BBQ. Served with Vietnamese mint, crisp iceberg cups and hoi sin dipping sauce.) Char grilled Prawns with Lotus root salad and Vietnamese dressing (Char grilled prawn cutlets w Shiso and pickled Lotus root and daikon salad.) Marinated grilled beef served w nuoc Cham and Vietnamese Herb Salad. Chargrilled Chilli lemongrass Chicken. (Chicken thigh marinated with aromatics and rice wine. Think lemongrass, chilli, garlic, ginger and five spice with a smoky chargrill finish and served with dipping sauce.) Salty Sticky Rice w seame and peanut paste. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

Hailing from Seville, esteemed Spanish chef Alfonso Ales has worked in some of the world’s best kitchens and has a culinary resume that most chefs would only but dream about including working under the direction of the 3 Michelin star Chef Martin Berasategui and Château Cordeillan Barges with internationally acclaimed Chef Thierry Marx. In Australia, Alfonso was Head Chef with renowned Australian Chef Tony Bilson at Bilson's in Sydney and Executive Chef of the iconic Jonah's Restaurant. Now in Adelaide we are very excited to debut his fabulous new Moroccan menu. Grilled “Chermoula” marinated prawns. Grilled lamb kefta kebabs with hummus and pomegranate-sumac-yogurt dressing. Chicken with olives and preserved lemon couscous tagine. Carrot, orange, cumin and honey salad. Chakchouka baked eggs with Moroccan “Khobz” pita bread. Mulhalabya almond cream pudding.

Timing: (2:00 PM) to (6:00 PM)
Price:$165

An exciting new Spanish Tapas class with Chef Alice Nettleton. > Tapas - watermelon gazpacho. > Grilled prawns and Romesco sauce. >Scallops with Garlic, Fino, and Breadcrumbs. > Paella with Seasonal Seafood. > Dessert - Dark chocolate and Seville orange marmalade tart.

Timing: (6:30 PM) to (10:00 PM)
Price:$215

This is a one off event for 2019 and we are super excited that Chef Jordan Theodoros from Peel Street is taking charge of the kitchen. You will be treated to a cooking demo master class punctuated with a 4 course degustation sit down dinner and wine matching. Put simply, this is the best of both worlds. Learn how to cook everything from an award winning chef, sit back and watch the action and dine on the delicious results.Event time 6pm-10pm. Tickets strictly limited.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

This brand new menu from our Travelling Chef Genevieve Harris, class showcases the superb versatility of ingredients and Asian flavours from all around SE Asia. The class will take your tastebuds on a real cultural journey . Vietnamese Banh xeo-This crunchy, crispy pancake filled with prawns and pork is designed to be wrapped in fresh lettuce, herbs and dipped in nouc cham. Cambodia Smoked eggplant with stir fried minced pork. Long thin eggplants scorched over an open flame to get a deep smoky flavour. Split and filled with a sweet and salty pork and soybean stir fry. Malaysian Flathead curry with deep fried curry leaves. Aromatic sour and coconut milk curry sauce. Chunks of flaky flathead simmered in the sauce and served with the crisp crunch of deep-fried curry leaves. Indian Murtaback. Roti style bread filled with eggs and spiced chicken. Delicious dipped into the curry sauce. Served with steamed coconut rice. • Tahwa. A beautiful soft texture and a subtle, ginger sweetness that make this so fabulous to eat. I add mandarins when in season.

Timing: (5:00 PM) to (9:00 PM)
Price:$155

Entree is Salt and Pepper crispy barramundi with green mango, chilli and peanut salad. Followed by a banquet of braised master stock duck with cinnamon, star anise and manderine served with Asian greens. Stir fry prawns with chilli ginger and tamarind. Caramelised pork and pumpkin salad with Cashew. Jasmin Steamed rice. Chef Yukiko Anschulz

Timing: (2:00 PM) to (6:00 PM)
Price:$165

Learn how to craft dim sim and other snack-sized portions of pan-fried, deep-fried, and steamed food served in bamboo steamers. Prawn and pork Siu mai ( dim sims) filled with prawn and pork with Shiitake mushrooms, garlic and ginger in a wonton wrapper . Steamed and served with chilli soy dipping sauce. Steamed prawn dumpling filled with prawns and garlic chives. Steamed Pork Buns, learn how to make bao from scratch, filled with chopped pork loin with bamboo shoot, shiitake mushrooms, garlic and ginger with hoisin sauce. Crispy Prawn toast with sesame seeds served with Sweet chilli sauce. Vietnamese style Beef rice noodle roll; You are going to learn how to make fresh rice noodle sheets and fill then with stir-fried beef, onion and beansprout, oyster sauce and served with sweet soy. Chinese broccoli with oyster sauce, garlic, ginger and sesame oil. Sorry no vegetarian, non pork or prawn and gluten free, options for this class. Chef Yukiko Anschutz

Timing: (2:00 PM) to (6:00 PM)
Price:$145

A culinary journey around South East Asia where you will master key dishes from each country. Spicy Singapore Chicken Laksa w Coconut Milk and homemade Chilli Sambal. Vietnamese Salt and Pepper Squid . Thai Sticky Caramel Pork Belly with green mango salad and nam jim dressing. Vietnamese shredded chicken salad w lemon and chilli dressing. With Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

Another brand new class with Chef Genevieve Harris. A real spice journey as a Middle Eastern Feast. • Lebanese pomegranate and beetroot dip with flatbread Lebanese beetroot and pomegranate dip. Cooked beetroot, finely chopped, tossed with fresh mint, parsley and a pomegranate, lemon and olive oil dressing. • Baghdadi style chicken croquettes. Actually an Indian dish but of Persian origin. It is based on rice and minced chicken, spiced with ginger and is great as finger food or mezze dish. • Pastry cigars with Moroccan spiced lamb. Moroccan spiced lamb sausage mixture, baked in filo pastry, very similar to Turkish borek. • Fesanjan – duck with walnuts and pomegranates. A classic from the Royal cuisine of Ancient Persia. This recipe from modern day Iran sees duck braised in a rich, subtlety spiced pomegranate and walnut gravy. • Kachumbar – spiced tomato and cucumber salad. From India and it has many variations. Its base is ripe sweet tomatoes, onions, crunchy cucumber and green chilli tossed with lime juice and roasted spices. • Mujaddra janoubieh - lentil and cracked wheat. Here in this Lebanese version burghul wheat is teamed with lentils and chicken stock to make a meal in itself. • Turkish delight skewers with white chocolate and pistachios. NB Not suitable for Celiacs or other severe food allergies.

Timing: (5:00 PM) to (9:00 PM)
Price:$165

Guest Chef Kelly Lord from the Award winning Spirit House Restaurant. Spring rolls & home made sweet chilli sauce. Waterfall salad of pork w lemongrass, chilli & lime. Whole crispy fish w chilli & tamarind. Green curry of beef ribs w Thai basil.

Timing: (2:00 PM) to (6:00 PM)
Price:$165

A Middle Eastern taste sensation! >Home made Middle Eastern zaatar flatbread . >Muhammara dip ( Muhammara is is a red pepper and waulnut dip originally from Aleppo, Syria. >Spiced lamb served on hummus with pomegranate, pine nuts, parsley and preserved lemon. >Chermoula grilled chicken with tabbouleh and sumac lemon yogurt. >Crispy fried falafels & fattoush salad. Chef Phil Helyard..Peel Street Restaurant. NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

An exciting new Spanish Tapas class with Chef Alice Nettleton. > Tapas - watermelon gazpacho. > Grilled prawns and Romesco sauce. >Scallops with Garlic, Fino, and Breadcrumbs. > Paella with Seasonal Seafood. > Dessert - Dark chocolate and Seville orange marmalade tart.

Timing: (5:00 PM) to (9:00 PM)
Price:$145

This class is all about great Thai food that you know and love but have never had a good recipe for. Tom Yum Prawn (the famous hot and sour lemongrass Thai soup. Fragrant, cleansing and satisfying.) Choo Chee Prawn- a speciality in many restaurants you will learn how to recreate this great dish from scratch including pounding your homemade curry paste. Stir Fry Beef with fresh spice paste, lemongrass and Thai ginger. A hot wok quick cook dinner dish. Thai Fish cakes w cucumber and mint salad. Use this recipe as a classic tasty snack or sophisticated entree. Sticky Rice w Mango/banana..need I say more! Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$145

All the essentials of Thai cuisine are taught in this class in a menu full of favourite dishes for easy entertaining or every day dinners.Crispy Spring Rolls w Sweet Chilli sauce; Green Curry of Prawn with Thai Basil. Stir-fry Chicken and Cashew with Dried Chilli and Baby Corn.Thai Beef Salad w Hot and Sour Dressing. With Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

A class not to be missed! Prawn, Scallop and lime leaf spring rolls with coconut hoisin dipping sauce. Atlantic salmon tartare, cucumber, citrus, avocado crème, finger lime caviar and black olive crustini. Chermoula baked barramundi with cous cous, smoked almonds greens and sautéed samphire. Spanish style potato, caramalised tomato and squid tagliatelle. Pavlova Roulade with Lemon curd and coconut mascarpone. Chef Tania Tauakume

Timing: (5:00 PM) to (9:00 PM)
Price:$165

Melting confit duck parcels. Tender slow cooked duck, shredded and wrapped in betel leaves with a fresh coconut paste dressing. Crispy Salt and pepper soft shell crab with green shallot and chilli, lime, pepper. Master the art of Crispy Salt and Pepper Crab. Stir fried beef with Kaffir lime and Thai eggplant. This is a handmade red curry paste ( made in class) which is used to create a Thai aromatic beef stir fry enhanced with kaffir lime. Lemongrass chicken salad with sesame peanut dressing. A deliciously light Thai chicken salad like you have never had before! Quick Mango sorbet a great dessert to finish. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$155

A real culinary adventure with all the favourite dishes from around South East Asia. We are off to Malaysia, Thailand, Vietnam and more! Malay-Beef Satays with peanut sauce; Thai- Red curry of Chicken with kaffir lime leaf; Vietnamese- lemongrass pork with caramel soy, black pepper and sesame; Cambodian- chargrilled calamari,crispy fish and pomelo salad with red chili Nahm Jim; Brunei Darussalam- baked coconut slice. With our top professional Chef in Asian cuisine Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

An exciting new Spanish Tapas class with Chef Alice Nettleton. > Tapas - watermelon gazpacho. > Grilled prawns and Romesco sauce. >Scallops with Garlic, Fino, and Breadcrumbs. > Paella with Seasonal Seafood. > Dessert - Dark chocolate and Seville orange marmalade tart.

Timing: (5:00 PM) to (9:00 PM)
Price:$165

Ex Shiki Restaurant Chef Yukiko Anschutz gets down to some serious Sushi crafting in this class. Sashimi ( Tuna, salmon, king fish and octopus) Sushi nori rolls. Inside Out rolls. Inari sushi. Hoso maki with salted plum & cucumber and Japanese pickle. Nigiri with various raw fish such as tuna, salmon and king fish and egg omelette . NB Not suitable for Celiacs or other severe food allergies

Timing: (2:00 PM) to (6:00 PM)
Price:$155

Steamed prawn and pork dumplings w peanut nam jim. Traditional Chicken Pad Thai noodles with nam pla prik. Steamed salmon with lime and kaffir lime. Banana blossom chicken salad with roasted chill jam dressing. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.An exciting new class for this season. Chef Yukiko Anschutz

Timing: (6:00 PM) to (10:00 PM)
Price:$155

This brand new class is a banquet of flavour. Korean Crispy Crab potato patty. Smashed potato ,crab meat and coriander cakes deep-fried with panko crumb served with chilli Aioli. Crying tiger char-grilled beef with roasted rice, peanut and spicy citrus dipping sauce. Served with crispy noodles and lettuce wraps. Thai Ceviche. lime cured kingfish salad with mint, chilli and shallot served with lime and coconut deressing. Traditional Drunken Noodles with Chicken and Kaffir lime. NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

A brand new class with Chef Genevieve Harris. • Zucchini and haloumi fritters Haloumi, zucchini and bitter sweet preserved lemon combine to create a zesty start to your meal. Main course will be served as a mezze, share table so that all of the dishes prepared can be enjoyed by everyone. • Za’atar coated labneh balls Yoghurt cheese balls rolled in a spice mix of thyme, sumac and sesame seeds. • Broad bean, walnut and dill omelette ‘Kuku Sabzi ~ Persian Frittata. A traditional Persian dish highlighting dill, a herb widely used in Persian cooking. According to ancient Persian medical wisdom dill is a warm herb and broad beans are cold so using the two together balances the dish, making it a healthy one. • Chickpea falafel with a freekah salad. Falafel are deep fried balls from Middle Eastern cuisines that are served as a snack or as a part of meal. Depending on what country the recipe comes from they are made using chickpeas or fava beans or a mix of both. There Israeli falafel are made with chickpeas. Freekah is a cereal food made from green durum wheat that is roasted and rubbed to create its unique flavour. • Goat fetta, spinach and spring onion pastries. Flaky pastries made with filo pastry and filled with salty goat fetta. • Yoghurt flat bread A simple, delicious flatbread you will make time and time again. Dessert • Fresh dates stuffed with almond and orange flower syrup. Plump mejhoul dates stuffed with an almond and orange flower paste served with sheep’s milk yoghurt. NB Not suitable for Celiacs or other severe food allergies.

Timing: (5:00 PM) to (9:00 PM)
Price:$145

This class is all about great Thai food that you know and love but have never had a good recipe for. Tom Yum Prawn (the famous hot and sour lemongrass Thai soup. Fragrant, cleansing and satisfying.) Choo Chee Prawn- a speciality in many restaurants you will learn how to recreate this great dish from scratch including pounding your homemade curry paste. Stir Fry Beef with fresh spice paste, lemongrass and Thai ginger. A hot wok quick cook dinner dish. Thai Fish cakes w cucumber and mint salad. Use this recipe as a classic tasty snack or sophisticated entree. Sticky Rice w Mango/banana..need I say more! Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$155

Hot and Sour Prawn Soup. Vietnamese five spiced sweet, sticky BBQ pork served with vermicelli rice noodles, lettuce, roasted peanut salad and Nuoc mam cham dressing. Garlic fried rice. Chargrilled calamari with chilli jam. Thai BBQ Chicken (Gai Yang) with garlic, lime salt, black pepper and coriander. Chef Yukiko Anschutz

Timing: (6:00 PM) to (10:00 PM)
Price:$145

Crispy pork belly with Chinese broccoli and fried Thai basil, stir-fried with oyster sauce, palm sugar and fish sauce. Steamed Thai Chicken dumplings served with red curry sauce- learn how to make your own curry paste! Grilled lemon grass beef served with tangy Papaya salad and Vietnamese herbs. Vietnamese Chicken soup; Poached chicken fillet in aromatic stock served with rice noodles, fresh herbs, sliced chilli and lime juice. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

This brand new menu from our Travelling Chef Genevieve Harris, class showcases the superb versatility of ingredients and Asian flavours from all around SE Asia. The class will take your tastebuds on a real cultural journey . Vietnamese Banh xeo-This crunchy, crispy pancake filled with prawns and pork is designed to be wrapped in fresh lettuce, herbs and dipped in nouc cham. Cambodia Smoked eggplant with stir fried minced pork. Long thin eggplants scorched over an open flame to get a deep smoky flavour. Split and filled with a sweet and salty pork and soybean stir fry. Malaysian Flathead curry with deep fried curry leaves. Aromatic sour and coconut milk curry sauce. Chunks of flaky flathead simmered in the sauce and served with the crisp crunch of deep-fried curry leaves. Indian Murtaback. Roti style bread filled with eggs and spiced chicken. Delicious dipped into the curry sauce. Served with steamed coconut rice. • Tahwa. A beautiful soft texture and a subtle, ginger sweetness that make this so fabulous to eat. I add mandarins when in season.

Timing: (2:00 PM) to (6:00 PM)
Price:$155

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. Easy & quick Kimuchi. Stir-fried prawns with Asian greens, shimeji mushroom and young ginger. Chef Yukiko Anschutz Not suitable for celiacs, vegetarians or seafood allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

Hailing from Seville, esteemed Spanish chef Alfonso Ales has worked in some of the world’s best kitchens and has a culinary resume that most chefs would only but dream about including working under the direction of the 3 Michelin star Chef Martin Berasategui and Château Cordeillan Barges with internationally acclaimed Chef Thierry Marx. In Australia, Alfonso was Head Chef with renowned Australian Chef Tony Bilson at Bilson's in Sydney and Executive Chef of the iconic Jonah's Restaurant. Now in Adelaide we are very excited to debut his fabulous new Moroccan menu. Grilled “Chermoula” marinated prawns. Grilled lamb kefta kebabs with hummus and pomegranate-sumac-yogurt dressing. Chicken with olives and preserved lemon couscous tagine. Carrot, orange, cumin and honey salad. Chakchouka baked eggs with Moroccan “Khobz” pita bread. Mulhalabya almond cream pudding.

Timing: (5:00 PM) to (9:00 PM)
Price:$145

BBQ Pork Skewers w Vietnamese Mint and Hoi Sin dipping sauce (Traditional Vietnamese Pork balls, skewered, steamed then char grilled on the BBQ. Served with Vietnamese mint, crisp iceberg cups and hoi sin dipping sauce.) Char grilled Prawns with Lotus root salad and Vietnamese dressing (Char grilled prawn cutlets w Shiso and pickled Lotus root and daikon salad.) Marinated grilled beef served w nuoc Cham and Vietnamese Herb Salad. Chargrilled Chilli lemongrass Chicken. (Chicken thigh marinated with aromatics and rice wine. Think lemongrass, chilli, garlic, ginger and five spice with a smoky chargrill finish and served with dipping sauce.) Salty Sticky Rice w seame and peanut paste. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$165

Learn how to craft dim sim and other snack-sized portions of pan-fried, deep-fried, and steamed food served in bamboo steamers. Prawn and pork Siu mai ( dim sims) filled with prawn and pork with Shiitake mushrooms, garlic and ginger in a wonton wrapper . Steamed and served with chilli soy dipping sauce. Steamed prawn dumpling filled with prawns and garlic chives. Steamed Pork Buns, learn how to make bao from scratch, filled with chopped pork loin with bamboo shoot, shiitake mushrooms, garlic and ginger with hoisin sauce. Crispy Prawn toast with sesame seeds served with Sweet chilli sauce. Vietnamese style Beef rice noodle roll; You are going to learn how to make fresh rice noodle sheets and fill then with stir-fried beef, onion and beansprout, oyster sauce and served with sweet soy. Chinese broccoli with oyster sauce, garlic, ginger and sesame oil. Sorry no vegetarian, non pork or prawn and gluten free, options for this class. Chef Yukiko Anschutz

Timing: (6:00 PM) to (10:00 PM)
Price:$145

All the essentials of Thai cuisine are taught in this class in a menu full of favourite dishes for easy entertaining or every day dinners.Crispy Spring Rolls w Sweet Chilli sauce; Green Curry of Prawn with Thai Basil. Stir-fry Chicken and Cashew with Dried Chilli and Baby Corn.Thai Beef Salad w Hot and Sour Dressing. With Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

Another brand new class with Chef Genevieve Harris. A real spice journey as a Middle Eastern Feast. • Lebanese pomegranate and beetroot dip with flatbread Lebanese beetroot and pomegranate dip. Cooked beetroot, finely chopped, tossed with fresh mint, parsley and a pomegranate, lemon and olive oil dressing. • Baghdadi style chicken croquettes. Actually an Indian dish but of Persian origin. It is based on rice and minced chicken, spiced with ginger and is great as finger food or mezze dish. • Pastry cigars with Moroccan spiced lamb. Moroccan spiced lamb sausage mixture, baked in filo pastry, very similar to Turkish borek. • Fesanjan – duck with walnuts and pomegranates. A classic from the Royal cuisine of Ancient Persia. This recipe from modern day Iran sees duck braised in a rich, subtlety spiced pomegranate and walnut gravy. • Kachumbar – spiced tomato and cucumber salad. From India and it has many variations. Its base is ripe sweet tomatoes, onions, crunchy cucumber and green chilli tossed with lime juice and roasted spices. • Mujaddra janoubieh - lentil and cracked wheat. Here in this Lebanese version burghul wheat is teamed with lentils and chicken stock to make a meal in itself. • Turkish delight skewers with white chocolate and pistachios. NB Not suitable for Celiacs or other severe food allergies.

Timing: (5:00 PM) to (9:00 PM)
Price:$155

Taro potato and shiitake mushroom dumpling soup in aromatic vegetarian broth with Asian greens and garlic chips. Stir-fried Thai eggplant with green curry paste and bean sauce; learn how to make green curry paste and stir fry with Thai eggplant and bean sauce. Serve it with sliced chili and Thai basil. Crispy vermicelli rice noodle salad with yam bean, yellow tofu and cashew nuts with spicy tamarind dressing. Stuffed zucchini flower deep fried in coriander paste batter served with lime soy dressing. Very moist Vegan banana cake; made from non-dairy products with banana, palm sugar, pecan nuts and cinnamon. Vegan friendly menu but not gluten free. Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$165

Melting confit duck parcels. Tender slow cooked duck, shredded and wrapped in betel leaves with a fresh coconut paste dressing. Crispy Salt and pepper soft shell crab with green shallot and chilli, lime, pepper. Master the art of Crispy Salt and Pepper Crab. Stir fried beef with Kaffir lime and Thai eggplant. This is a handmade red curry paste ( made in class) which is used to create a Thai aromatic beef stir fry enhanced with kaffir lime. Lemongrass chicken salad with sesame peanut dressing. A deliciously light Thai chicken salad like you have never had before! Quick Mango sorbet a great dessert to finish. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (6:00 PM) to (10:00 PM)
Price:$155

A fabulous class with Top Chef Yukiko Anschutz .Learn these dishes full of fresh vibrant flavours and aromatic dressings plus homemade chargrilled beef and peanut sausages perfect for BBQs. Homemade Beef and Peanut Sausage on Betel Leaves with Onion Jam;, Char Grilled Prawn and Zucchini Flower Salad w Hot and Sour Dressing; Aromatic Chicken in Penang Spice Paste w Tamarind and Fresh Coconut; Whole Snapper in Lotus Leaf with Lemongrass, Turmeric and Chilli. Char Grilled Pineapple w rum and coconut syrup. With Chef Yukiko Anschutz

Timing: (10:00 AM) to (2:00 PM)
Price:$165

A class not to be missed! Prawn, Scallop and lime leaf spring rolls with coconut hoisin dipping sauce. Atlantic salmon tartare, cucumber, citrus, avocado crème, finger lime caviar and black olive crustini. Chermoula baked barramundi with cous cous, smoked almonds greens and sautéed samphire. Spanish style potato, caramalised tomato and squid tagliatelle. Pavlova Roulade with Lemon curd and coconut mascarpone. Chef Tania Tauakume

Timing: (5:00 PM) to (9:00 PM)
Price:$155

A real culinary adventure with all the favourite dishes from around South East Asia. We are off to Malaysia, Thailand, Vietnam and more! Malay-Beef Satays with peanut sauce; Thai- Red curry of Chicken with kaffir lime leaf; Vietnamese- lemongrass pork with caramel soy, black pepper and sesame; Cambodian- chargrilled calamari,crispy fish and pomelo salad with red chili Nahm Jim; Brunei Darussalam- baked coconut slice. With our top professional Chef in Asian cuisine Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$165

A brand new class for 2020 with Peel Street Chef Phil Helyard. >Vietnamese sweet and salty crispy chicken . An addictive starter to get the taste buds going. >Sashimi king fish dressed with green chilli nam jim, thai basil, coconut cream and puffed black rice. >Thai yellow curry of salmon , pan fried rotis and sticky rice noodles. This yellow curry is a beautiful fragrant recipe that you will go back to time after time! >Som tum - crunchy refreshing green papaya salad with sweet salty sour dressing and fried peanuts and shallot. Sorry Not suitable for celiacs, but it is only the roti bread that contains gluten in this class. Not suitable for vegetarians or nut allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

This brand new menu from our Travelling Chef Genevieve Harris, class showcases the superb versatility of ingredients and Asian flavours from all around SE Asia. The class will take your tastebuds on a real cultural journey . Vietnamese Banh xeo-This crunchy, crispy pancake filled with prawns and pork is designed to be wrapped in fresh lettuce, herbs and dipped in nouc cham. Cambodia Smoked eggplant with stir fried minced pork. Long thin eggplants scorched over an open flame to get a deep smoky flavour. Split and filled with a sweet and salty pork and soybean stir fry. Malaysian Flathead curry with deep fried curry leaves. Aromatic sour and coconut milk curry sauce. Chunks of flaky flathead simmered in the sauce and served with the crisp crunch of deep-fried curry leaves. Indian Murtaback. Roti style bread filled with eggs and spiced chicken. Delicious dipped into the curry sauce. Served with steamed coconut rice. • Tahwa. A beautiful soft texture and a subtle, ginger sweetness that make this so fabulous to eat. I add mandarins when in season.

Timing: (5:00 PM) to (9:00 PM)
Price:$145

Ground Beef Kebabs on lemon grass stalks with nuoc cham. Vietnamese Shredded coconut chicken, cabbage and mint salad. Vietnamese crispy pancakes with pork and prawns. Steamed Barramundi with ginger and sizzling spring onion oil. Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$155

Entree is Salt and Pepper crispy barramundi with green mango, chilli and peanut salad. Followed by a banquet of braised master stock duck with cinnamon, star anise and manderine served with Asian greens. Stir fry prawns with chilli ginger and tamarind. Caramelised pork and pumpkin salad with Cashew. Jasmin Steamed rice. Chef Yukiko Anschulz

Timing: (5:00 PM) to (9:00 PM)
Price:$165

Steamed Chicken and prawn dumplings with spicy nam jim dressing. Thai style Bamboo Steamed Lemon Chicken. Green Curry Chicken and Thai Basil. Stir Fried noodles with Seafood, Asian Greens and chilli jam. With Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$145

Crispy pork belly with Chinese broccoli and fried Thai basil, stir-fried with oyster sauce, palm sugar and fish sauce. Steamed Thai Chicken dumplings served with red curry sauce- learn how to make your own curry paste! Grilled lemon grass beef served with tangy Papaya salad and Vietnamese herbs. Vietnamese Chicken soup; Poached chicken fillet in aromatic stock served with rice noodles, fresh herbs, sliced chilli and lime juice. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (6:00 PM) to (10:00 PM)
Price:$155

Ex Shiki Chef teaches a brand new class for Japanese Food lovers. Pork Goza dumplings. Traditional Teriyaki Chicken. Tempura seafood. Tempura Vegetables. Beef rolls with green beans and sweet BBQ sauce. NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

Beetroot tartare, goats curd, pickled black walnuts, crostini. Polenta gratinee with sweet and sour peppers, basil and balsamic. Curried cauliflower steaks, hung yoghurt, smoked almonds and marsala soaked muscatels. Kabuli palaw- An Afghan Rice dish. Mushroom medley and talegio pithivier, leek puree, eggplant jam. Mushroom and cheese pie made with flaky puff pastry. White chocolate ganache, strawberry soup, pistachio crumble, lemon verbena and berries. Chef Tania Tauakume NB Not suitable for Celiacs or other severe food allergies.

Timing: (5:00 PM) to (9:00 PM)
Price:$145

This class is all about great Thai food that you know and love but have never had a good recipe for. Tom Yum Prawn (the famous hot and sour lemongrass Thai soup. Fragrant, cleansing and satisfying.) Choo Chee Prawn- a speciality in many restaurants you will learn how to recreate this great dish from scratch including pounding your homemade curry paste. Stir Fry Beef with fresh spice paste, lemongrass and Thai ginger. A hot wok quick cook dinner dish. Thai Fish cakes w cucumber and mint salad. Use this recipe as a classic tasty snack or sophisticated entree. Sticky Rice w Mango/banana..need I say more! Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$155

Steamed prawn and pork dumplings w peanut nam jim. Traditional Chicken Pad Thai noodles with nam pla prik. Steamed salmon with lime and kaffir lime. Banana blossom chicken salad with roasted chill jam dressing. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.An exciting new class for this season. Chef Yukiko Anschutz

Timing: (10:00 AM) to (2:00 PM)
Price:$165

This brand new menu from our Travelling Chef Genevieve Harris, class showcases the superb versatility of ingredients and Asian flavours from all around SE Asia. The class will take your tastebuds on a real cultural journey . Vietnamese Banh xeo-This crunchy, crispy pancake filled with prawns and pork is designed to be wrapped in fresh lettuce, herbs and dipped in nouc cham. Cambodia Smoked eggplant with stir fried minced pork. Long thin eggplants scorched over an open flame to get a deep smoky flavour. Split and filled with a sweet and salty pork and soybean stir fry. Malaysian Flathead curry with deep fried curry leaves. Aromatic sour and coconut milk curry sauce. Chunks of flaky flathead simmered in the sauce and served with the crisp crunch of deep-fried curry leaves. Indian Murtaback. Roti style bread filled with eggs and spiced chicken. Delicious dipped into the curry sauce. Served with steamed coconut rice. • Tahwa. A beautiful soft texture and a subtle, ginger sweetness that make this so fabulous to eat. I add mandarins when in season.

Timing: (5:00 PM) to (9:00 PM)
Price:$145

A culinary journey around South East Asia where you will master key dishes from each country. Spicy Singapore Chicken Laksa w Coconut Milk and homemade Chilli Sambal. Vietnamese Salt and Pepper Squid . Thai Sticky Caramel Pork Belly with green mango salad and nam jim dressing. Vietnamese shredded chicken salad w lemon and chilli dressing. With Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$155

Pork and Prawn Wonton dumpling soup. Warm salad of crispy salmon with lemongrass, mint and ground roasted rice. Pad Ka Prao- This dish is one of Thailand’s most popular street food dishes. Our recipe uses free range pork mince, all the chilli you can handle and fresh Holy basil. Served with a crispy fried egg and Nam Pla Prik. Aromatic Yellow Curry of Chicken served with spiced Paw Paw pickle. Chef Yukiko Anschutz.NB Not suitable for Celiacs or other severe food allergies.

Timing: (6:00 PM) to (10:00 PM)
Price:$155

A real culinary adventure with all the favourite dishes from around South East Asia. We are off to Malaysia, Thailand, Vietnam and more! Malay-Beef Satays with peanut sauce; Thai- Red curry of Chicken with kaffir lime leaf; Vietnamese- lemongrass pork with caramel soy, black pepper and sesame; Cambodian- chargrilled calamari,crispy fish and pomelo salad with red chili Nahm Jim; Brunei Darussalam- baked coconut slice. With our top professional Chef in Asian cuisine Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

Hailing from Seville, esteemed Spanish chef Alfonso Ales has worked in some of the world’s best kitchens and has a culinary resume that most chefs would only but dream about including working under the direction of the 3 Michelin star Chef Martin Berasategui and Château Cordeillan Barges with internationally acclaimed Chef Thierry Marx. In Australia, Alfonso was Head Chef with renowned Australian Chef Tony Bilson at Bilson's in Sydney and Executive Chef of the iconic Jonah's Restaurant. Now in Adelaide we are very excited to debut his fabulous new Moroccan menu. Grilled “Chermoula” marinated prawns. Grilled lamb kefta kebabs with hummus and pomegranate-sumac-yogurt dressing. Chicken with olives and preserved lemon couscous tagine. Carrot, orange, cumin and honey salad. Chakchouka baked eggs with Moroccan “Khobz” pita bread. Mulhalabya almond cream pudding.

Timing: (5:00 PM) to (9:00 PM)
Price:$165

Melting confit duck parcels. Tender slow cooked duck, shredded and wrapped in betel leaves with a fresh coconut paste dressing. Crispy Salt and pepper soft shell crab with green shallot and chilli, lime, pepper. Master the art of Crispy Salt and Pepper Crab. Stir fried beef with Kaffir lime and Thai eggplant. This is a handmade red curry paste ( made in class) which is used to create a Thai aromatic beef stir fry enhanced with kaffir lime. Lemongrass chicken salad with sesame peanut dressing. A deliciously light Thai chicken salad like you have never had before! Quick Mango sorbet a great dessert to finish. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$165

Learn how to craft dim sim and other snack-sized portions of pan-fried, deep-fried, and steamed food served in bamboo steamers. Prawn and pork Siu mai ( dim sims) filled with prawn and pork with Shiitake mushrooms, garlic and ginger in a wonton wrapper . Steamed and served with chilli soy dipping sauce. Steamed prawn dumpling filled with prawns and garlic chives. Steamed Pork Buns, learn how to make bao from scratch, filled with chopped pork loin with bamboo shoot, shiitake mushrooms, garlic and ginger with hoisin sauce. Crispy Prawn toast with sesame seeds served with Sweet chilli sauce. Vietnamese style Beef rice noodle roll; You are going to learn how to make fresh rice noodle sheets and fill then with stir-fried beef, onion and beansprout, oyster sauce and served with sweet soy. Chinese broccoli with oyster sauce, garlic, ginger and sesame oil. Sorry no vegetarian, non pork or prawn and gluten free, options for this class. Chef Yukiko Anschutz

Timing: (10:00 AM) to (2:00 PM)
Price:$145

All the essentials of Thai cuisine are taught in this class in a menu full of favourite dishes for easy entertaining or every day dinners.Crispy Spring Rolls w Sweet Chilli sauce; Green Curry of Prawn with Thai Basil. Stir-fry Chicken and Cashew with Dried Chilli and Baby Corn.Thai Beef Salad w Hot and Sour Dressing. With Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$145

BBQ Pork Skewers w Vietnamese Mint and Hoi Sin dipping sauce (Traditional Vietnamese Pork balls, skewered, steamed then char grilled on the BBQ. Served with Vietnamese mint, crisp iceberg cups and hoi sin dipping sauce.) Char grilled Prawns with Lotus root salad and Vietnamese dressing (Char grilled prawn cutlets w Shiso and pickled Lotus root and daikon salad.) Marinated grilled beef served w nuoc Cham and Vietnamese Herb Salad. Chargrilled Chilli lemongrass Chicken. (Chicken thigh marinated with aromatics and rice wine. Think lemongrass, chilli, garlic, ginger and five spice with a smoky chargrill finish and served with dipping sauce.) Salty Sticky Rice w seame and peanut paste. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.