Join us for a hands-on journey through Thai and Vietnamese cuisine — a class designed to sharpen your cooking skills while delighting your tastebuds. Learn authentic techniques, master bold and balanced flavours, and leave with the confidence to recreate these restaurant-quality dishes at home. A true skill-building must and an unforgettable dining experience rolled into one.
CLASS MENU
Chilli Dip Chicken & Prawn Dumplings
Dunk-and-devour dumplings with soy chilli sauce
Learn to pleat, fold and pinch like a pro — these are the kind of dumplings everyone fights over.
Green Curry of Chicken with Thai Basil
A rich, fragrant Thai classic layered with coconut, spice and fresh herbs, served with jasmine rice. Master the secrets of restaurant Thai curry paste making- You'll make this in class in a mortar and pestle. Balance the curry with sweet, salty, spicy and aromatic flavours for a truly restaurant-quality curry at home. No jars here!
Thai Lemongrass Chicken
Fragrant with lemongrass and Thai aromatics, this dish is all about steaming technique. Learn to create melting, tender chicken with sealed in flavour and natural juiciness.
Wok-Tossed Garlic Seafood with Seasonal Veg and Crispy Shallots
A sizzling combination of aromatic prawns, scallops, squid and fish, with ginger and oyster sauce- finished with seasonal stir fry veg and crispy shallots. Skill up on the wok and learn the timing secrets to perfectly cooked, wok-tossed seafood every time.
With 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 – Thai & Vietnamese Feast
Dishes in this class may contain or include:
Shellfish / crustaceans: prawns, Fish & seafood: fish sauce, oyster sauce, fish balls, squid, scallops
Egg: may be present in some brands of wonton wrappers, Gluten: wonton wrappers, Soy: Sesame: sesame oil Coconut: garlic, onion, shallots, spring onion used throughout, Mushroom / fungus: dried black fungus, mushroom sauce.
No peanuts or peanut products are used in these recipes.
The class is peanut-free by ingredients, but all food is prepared in a shared kitchen where peanuts and tree nuts are handled, so trace exposure cannot be guaranteed.
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