Thai and Vietnamese Feast Cooking Class

This four-hour hands-on cooking class combines the best authentic dishes from both Thailand and Vietnam.

Steamed chicken and prawn dumplings with soy and chilli dip. Green curry chicken with thai basil and jasmine rice. Thai bamboo steamed chicken breast with coriander and lemongrass. Wok-tossed seafood with garlic, ginger, lemongrass and crispy shallots, contains prawns, scallops, squid and fish.

Inclusive of SA wines and take-home recipes. View full menus, dates and class running times by following the link.