Korean and South Asian Feast Cooking Class

Master the art of Korean and South Asian cooking in this 4-hour hands on cooking class lead by chef Yukiko Anschutz

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.

Inclusive of SA wines and take home recipes.

View full menus, dates and class running times by following the link.