. This style of cooking utilises many spices in which will be a main focus in the class. This food is colourful, full of flavour and fun.
Welcome to the Dinner Club - We hope you enjoy trying something new, sometimes this menu draws from a particular region of the world, sometimes there is inspiration from a well renowned chef and other times it may be a new dish that the chef has been wanting to create……
Sayur Urab (Mixed vegetable with grated coconut and kaffir lime)
The absolute BEST Beef Rendang
Bali Sate Lilit (chicken satay)
Shrimp with Sambal Matah
Grilled banana with grated coconut and palm syrup
Join Katrina Brown from Viva Nutritional Workshops in this Nutritional Workshop. Katrina will touch on the basics of gut health and teach you why eating fermented foods gives your gut bacteria the nutrition it needs to thrive. (Just like your Grandparents used to do!)
Learn how to transform pizza for many occasions, from simple tapas to an impressive gourmet dinner or a ready–to-go light lunch snack.
Cost - $139
Includes - Tuition with chef, recipes , Dinner including regional wine or beer.
This class provides a unique insight into the Smoking and Charcoal BBQing style of cooking. Learn how to use Charcoal, meat rubs and “low and slow” cooking methods to produce mouth watering, fall off the bone meat every time. Taste the difference whilst you master your BBQing game. Join Chef Ryan Dedini as he guides you through different pellets, wood chips, sauces and spices before making your own marinades and mops and finishing off with some classic recipes to master in your own home.
- Charcoal barbecued baby octopus with spicy marinade
- Smoked Honey Bourbon Chicken Wings
- Charcoal Five spice pork chops & Cabbage and Apple Slaw
- Texas Style BBQ beef ribs & Smoked Corn with Jalapeno and Lime Butter
Cost - $125 per person
Ronald McDonald House entrant in Wagga Wagga Takes Two, Jayme Schneider.
Sunday Long Lunch & Charity Auction.
INCLUDES - Canapes, shared platter lunch & dessert prepared by International guest chef Soon Lee Low, transport & pickup.
No parking available at the venue.
Modern Mexican at its best!
Sopes - A sope is made from corn flour, just like the Mexican tortilla used for soft tacos. The sope is thicker than a tortilla and has the sides slighlty raised to hold the fillings and it is gluten free. They will be filled with two tasty toppings, a spicy shredded chicken and tomato topping and a zesty mushroom and garlic topping, accompanied also with frijoles (black bean spread), pico de gallo spicy salsa) and guacamole (smashed avocado)
- Quesadillas - Filled pillows with cheese, mushroom and chicken
- Chimichungas - Tortilla filled with meat and vegetables and fried
- Flan - Baked caramel custard
Class includes - tuition, dinner with regional wine and beer, recipes.