Cooking School Calendar

Timing: (6:00 PM) to (10:00 PM)
Price:$165

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

A brand new class for 2022 with Chef Genevieve Harris. Mastering Chargrill -Marinated chicken satays sticks with peanut sauce. - Char grilled and served with lime. Mastering your wok skills- Nasi Goreng- The famous Malaysian fried rice. Mastering Curries -Beef rendang Curry- - tender beef and potato cooked in a hand pounded curry paste with coconut milk and whole spices. Mastering Fish -Flathead fillets in Banana Leaf- boneless, flaky white fish marinated in a spice paste with lime leaf and tomato then wrapped in banana leaf and barbequed. Mastering Asian Dressings. Snake bean and fresh coconut salad with hot and sour dressing. Dessert Mastering Sticky Rice! Black sticky rice with coconut cream. Please note this class cannot change the following ingredients-contains nuts, egg, fish and seafood and some gluten based sauces are used.

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

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (6:00 PM) to (10:00 PM)
Price:$165

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 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

A Middle Eastern Mezze extravaganza for 2021 . Griddled homemade flat breads. Pomegranate and Beetroot dip. Filo pastry rolls filled with saffron chicken, toasted spices and lemon. White bean salad with tahini, paprika, lemon , garlic, cumin. Crispy Golden lamb mince kebabs with bulghur wheat, pinenuts and spice mix. Walnut, cucumber, yogurt dressing. Asparagus with pomegranate and spiced labneh yogurt. Crispy fried ricotta, basil and pinenut stuffed Zucchini Flowers. Chef Mark McNamarra 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

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.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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (6:00 PM) to (9:00 PM)
Price:$175

This 3 hour class is a small group class designed to up-skill you quickly by working under the watchful eye of Chef Genevieve Harris. You will learn so much about the culinary skills used in Vietnam, Malaysia, Burma and Thailand. This class is 1 in 8 density in the kitchen and there are separate and outdoor dining options. Dinner and wine is also provided as part of the night. Chef Genevieve Harris's career includes spending two years as executive chef at the luxurious Amankila Resort, Bali. Menu Entrée. Ba La Lot, Vietnamese minced beef wrapped in betel leaves served with fresh herbs and nouc cham. Mains. Beef rendang, Malaysian slow braised beef and coconut curry with snake beans. Burmese spiced crispy chicken drumettes with sweet chilli and coriander. Green vegetable salad with coriander and cashew nut pesto. Steamed jasmine rice. Dessert. Black sticky rice with coconut cream.

Timing: (6:00 PM) to (10:00 PM)
Price:$165

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (6:00 PM) to (10:00 PM)
Price:$165

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 peanut and spring onion oil. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

A unmissable class full of delicious Thai favourites. Szechuan salt & pepper beef with smoked chilli, kaffir lime. Steamed prawn and pork dumplings , peanut nam jim. Pad Thai noodles with chicken, nam pla prik. Banana blossom chicken salad, roasted chilli jam dressing. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

A Middle Eastern taste sensation! Homemade Middle Eastern za'atar flatbread . Muhammara dip ( Muhammara is a red pepper and walnut dip originally from Aleppo, Syria. Spiced lamb served on hummus with, pine nuts, parsley and preserved lemon. Chermoula grilled chicken with lemon sumac yogurt. Crispy fried falafels & fattoush salad. Chef Phil Helyard..Peel Street Restaurant. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (6:00 PM) to (10:00 PM)
Price:$165

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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. Moroccan “Khobz” pita bread. Mulhalabya almond cream pudding. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (6:00 PM) to (10:00 PM)
Price:$165

A brand new class for 2022 with the most requested Thai dishes included. Sea stars in a light red curry and coconut sauce. These are open dumplings filled with chicken and prawn mince, steamed to perfection and coated in a delicious spiced coconut sauce. Thai Chicken cashew nut- the all time favourite stir fry. Crispy prawns stir fried with lemongrass sauce. Pad See Eaw Beef. Flat rice noodles in soy and oyster sauce with tender beef strips and egg. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

The real deal Mexican class with Chef Genevieve Harris where you learn how to make your own tacos using traditional corn flour and your own Queso fresco cheese!!! Grilled corn seasoned with chilli and cayenne, drizzled with mayonnaise and queso fresco. Queso fresco is a fresh cheese, made in the class, using a blend of cow and goat milk, set with vinegar or lemon/lime juice and served creamy or pressed into a firmer cheese. Mains - Prawn and tequila ceviche SA king prawns ‘cooked’ in tequila and lime juice served with avocado, cucumber, and tomato salsa. Corn tortillas and taco shells Make your own tortillas and taco shells using traditional masa harina corn flour. Chicken fajita- Marinated and then charred chicken, capsicums, and onion served in freshly cooked corn tortillas. Beef mole- Minced beef cooked with tomatoes, spices and finished with dark chocolate to add rich slightly bitter under notes, served in crisp tacos. Red cabbage and pickled jalapeno chilli slaw. Dessert- Mexican milk cake - A light sponge cake soaked in a syrup made from condensed milk, evaporated milk, and cream. Delish! 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (6:00 PM) to (10:00 PM)
Price:$165

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 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy.

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

A very inspiring new class from iconic chef Mark McNamara. Mark’s ability to connect with the flavours of the South of France region are magnificently showcased and taught in this special limited edition class. A full spread of 8 dishes will have you busy in the kitchen, adventuring through Europe and feasting for hours. Fougasse –Provencale flatbread. Tapenade – olive, anchovy and caper dip. Bouillabaisse – saffron infused Mediterranean fish soup. Rouille – garlic and red pepper ailoi. Pilaf Camaraguais – red rice and chick pea pilaf. Poulet “Provencal”- Corn fed chicken with green olives and herbes de provence. Gayettes – Pork and swiss chard patties. Tian de courgette – gratin of zucchini and peppers.

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

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 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

Hummus with barbequed flatbread and za’atar. 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 barbecued. Chermoula is a classic North African marinade that is perfect for charring on the barbecue. Harissa marinated prawns, barbecued and served with roasted eggplant and tomato salad. These are 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 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

Chorizo and Cider Empanadas. Seafood, chicken and chorizo paella. Crispy Potatoes with truffled cheese sauce. Prawns sautéed with sherry, garlic and parsley. Roasted olives with orange, fennel and herbs. Date fritters with truffle honey and yoghurt. Chef Genevieve HarrisMenu 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

Salt and pepper Tofu rolls, sweet miso sauce, Nuoc Cham dressing. Southern Indian chickpea and potato curry, fennel, yellow coconut rice . Stir-fried Asian eggplant, cashew nut, green paw paw, sticky tamarind, kaffir lime. Zucchini, sweet corn and garlic chive pancakes served with ginger sesame dipping sauce. Coconut Sticky Rice dessert. This class is Vegan and Gluten Free. Contains nuts.

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. Moroccan “Khobz” pita bread. Mulhalabya almond cream pudding. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

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 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (6:00 PM) to (10:00 PM)
Price:$165

A brand new class for 2022 with the most requested Thai dishes included. Sea stars in a light red curry and coconut sauce. These are open dumplings filled with chicken and prawn mince, steamed to perfection and coated in a delicious spiced coconut sauce. Thai Chicken cashew nut- the all time favourite stir fry. Crispy prawns stir fried with lemongrass sauce. Pad See Eaw Beef. Flat rice noodles in soy and oyster sauce with tender beef strips and egg. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

An inspiring new class for 2022, celebrating the Mediterranean . Chef Genevieve Harris has developed a restaurant style menu, cleverly incorporating the natural vitality of many super foods that the Mediterranean diet is famous for. Entrée. -Chilli, salt and pepper squid with garlic aioli. Local SA squid lightly coated in spice and shallow fried in olive oil. Mains. -40 cloves of garlic roast chicken with charred green vegetables and gremolata Roast chicken infused with the flavour and goodness of whole garlic, olive oil and vitamin rich green vegetables. Finish with gremolata, a sauce of parsley lemon and olive oil. -Poached flathead fillets with oven dried tomatoes, kalamata olives and white wine sauce. Taste the intense flavour of your own oven dried tomatoes. -Crumbled fetta, rocket, cucumber and green olive salad with honey white balsamic dressing. -Brown rice salad with almonds, pine nuts, sesame seeds. -Puffy pitta bread. Watch as your own pitta bread puffs up as if by magic in the oven. Dessert . -Thick creamy yoghurt layered with orange, cinnamon and brown sugar. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (4:00 PM) to (8:00 PM)
Price:$165

A brand new class for 2022 with Chef Genevieve Harris. Mastering Chargrill -Marinated chicken satays sticks with peanut sauce. - Char grilled and served with lime. Mastering your wok skills- Nasi Goreng- The famous Malaysian fried rice. Mastering Curries -Beef rendang Curry- - tender beef and potato cooked in a hand pounded curry paste with coconut milk and whole spices. Mastering Fish -Flathead fillets in Banana Leaf- boneless, flaky white fish marinated in a spice paste with lime leaf and tomato then wrapped in banana leaf and barbequed. Mastering Asian Dressings. Snake bean and fresh coconut salad with hot and sour dressing. Dessert Mastering Sticky Rice! Black sticky rice with coconut cream. Please note this class cannot change the following ingredients-contains nuts, egg, fish and seafood and some gluten based sauces are used.

Timing: (9:00 AM) to (1:00 PM)
Price:$165

The Indian or South Asian continent from Pakistan through to Sri Lanka and all points between is Nirvana for vegetarians with an amazing diversity of cooking styles. The fact that most of this regions population eat a predominantly vegetarian diet has ensured a wealth of delicious vegetable and non meat based dishes. Oothapam, these are large crumpet like rice and lentil pancakes topped with onion, tomato, coriander and green chili and served with Thengai Chutney made from grated fresh coconut.Dal Dhuaan a smoked mung bean dal from the central Holy city of Varanassi.Masale Bhaat a delicious aromatic vegetable and nut pilaf. Bhatti Paneer a spicy grilled cheese dish. Kerala Parotta the flakiest Paratha bread ever. Alleppey Style Mixed Vegetable Curry which is a far cry from the stodgy overcooked potato and lentil based vegetable stews that are usually served up. Chef Mark McNamara

Timing: (4:00 PM) to (8:00 PM)
Price:$165

A brand new class from Peel Street Chef Phil Helyard. Crispy fried Szechuan squid with sweet soy and ginger dressing . Pad Thai Noodles. Crackled Pork Belly with apple salad, coconut dressing . Crispy fried eggplant served with spring onion and ginger salad with chili vinegar dressing . Condensed milk ice cream served with caramelized banana and cinnamon sugar. YUM! 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (6:00 PM) to (10:00 PM)
Price:$165

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 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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. Moroccan “Khobz” pita bread. Mulhalabya almond cream pudding. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

A unmissable class full of delicious Thai favourites. Szechuan salt & pepper beef with smoked chilli, kaffir lime. Steamed prawn and pork dumplings , peanut nam jim. Pad Thai noodles with chicken, nam pla prik. Banana blossom chicken salad, roasted chilli jam dressing. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (6:00 PM) to (10:00 PM)
Price:$165

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

A very inspiring new class from iconic chef Mark McNamara. Mark’s ability to connect with the flavours of the South of France region are magnificently showcased and taught in this special limited edition class. A full spread of 8 dishes will have you busy in the kitchen, adventuring through Europe and feasting for hours. Fougasse –Provencale flatbread. Tapenade – olive, anchovy and caper dip. Bouillabaisse – saffron infused Mediterranean fish soup. Rouille – garlic and red pepper ailoi. Pilaf Camaraguais – red rice and chick pea pilaf. Poulet “Provencal”- Corn fed chicken with green olives and herbes de provence. Gayettes – Pork and swiss chard patties. Tian de courgette – gratin of zucchini and peppers.

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

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (6:00 PM) to (10:00 PM)
Price:$165

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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. Moroccan “Khobz” pita bread. Mulhalabya almond cream pudding. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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. Twice cooked, tamarind pork belly, with green paw paw and apple slaw. Quick Mango sorbet a great dessert to finish. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

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 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy.

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

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: (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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

A brand new class for 2022 with the most requested Thai dishes included. Sea stars in a light red curry and coconut sauce. These are open dumplings filled with chicken and prawn mince, steamed to perfection and coated in a delicious spiced coconut sauce. Thai Chicken cashew nut- the all time favourite stir fry. Crispy prawns stir fried with lemongrass sauce. Pad See Eaw Beef. Flat rice noodles in soy and oyster sauce with tender beef strips and egg. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

A brand new class from Peel Street Chef Phil Helyard. Crispy fried Szechuan squid with sweet soy and ginger dressing . Pad Thai Noodles. Crackled Pork Belly with apple salad, coconut dressing . Crispy fried eggplant served with spring onion and ginger salad with chili vinegar dressing . Condensed milk ice cream served with caramelized banana and cinnamon sugar. YUM! 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (6:00 PM) to (10:00 PM)
Price:$165

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 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

A brand new class for 2022 with Chef Genevieve Harris. Mastering Chargrill -Marinated chicken satays sticks with peanut sauce. - Char grilled and served with lime. Mastering your wok skills- Nasi Goreng- The famous Malaysian fried rice. Mastering Curries -Beef rendang Curry- - tender beef and potato cooked in a hand pounded curry paste with coconut milk and whole spices. Mastering Fish -Flathead fillets in Banana Leaf- boneless, flaky white fish marinated in a spice paste with lime leaf and tomato then wrapped in banana leaf and barbequed. Mastering Asian Dressings. Snake bean and fresh coconut salad with hot and sour dressing. Dessert Mastering Sticky Rice! Black sticky rice with coconut cream. Please note this class cannot change the following ingredients-contains nuts, egg, fish and seafood and some gluten based sauces are used.

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

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (4:00 PM) to (8:00 PM)
Price:$170

Tom’s Sourdough, cultured butter, herb salt Spencer gulf prawns with wakami butter and sea parsley. Mulloway, macadamia and native herb leche de Tigre. Scallops with lemon aspen and sea herb vinegrette. Murray cod, salt bush, brown butter, lemon. THis class is with Tom Tilbury- from Coriole Vineyard Restaurant. Tom is passionate about fresh seasonal ingredients and this class based around seafood has all the teachings from one of SA's iconic chefs who will show you how to put dishes together in the most creative ways to hero those ingredients. Expect seasonal, innovative and quintessentially Modern Australian flavours. Bring your cameras for this class you will want to brag about what you create!

Timing: (6:00 PM) to (10:00 PM)
Price:$165

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

A very inspiring new class from iconic chef Mark McNamara. Mark’s ability to connect with the flavours of the South of France region are magnificently showcased and taught in this special limited edition class. A full spread of 8 dishes will have you busy in the kitchen, adventuring through Europe and feasting for hours. Fougasse –Provencale flatbread. Tapenade – olive, anchovy and caper dip. Bouillabaisse – saffron infused Mediterranean fish soup. Rouille – garlic and red pepper ailoi. Pilaf Camaraguais – red rice and chick pea pilaf. Poulet “Provencal”- Corn fed chicken with green olives and herbes de provence. Gayettes – Pork and swiss chard patties. Tian de courgette – gratin of zucchini and peppers.

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. Twice cooked, tamarind pork belly, with green paw paw and apple slaw. Quick Mango sorbet a great dessert to finish. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (6:00 PM) to (10:00 PM)
Price:$165

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 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

The real deal Mexican class with Chef Genevieve Harris where you learn how to make your own tacos using traditional corn flour and your own Queso fresco cheese!!! Grilled corn seasoned with chilli and cayenne, drizzled with mayonnaise and queso fresco. Queso fresco is a fresh cheese, made in the class, using a blend of cow and goat milk, set with vinegar or lemon/lime juice and served creamy or pressed into a firmer cheese. Mains - Prawn and tequila ceviche SA king prawns ‘cooked’ in tequila and lime juice served with avocado, cucumber, and tomato salsa. Corn tortillas and taco shells Make your own tortillas and taco shells using traditional masa harina corn flour. Chicken fajita- Marinated and then charred chicken, capsicums, and onion served in freshly cooked corn tortillas. Beef mole- Minced beef cooked with tomatoes, spices and finished with dark chocolate to add rich slightly bitter under notes, served in crisp tacos. Red cabbage and pickled jalapeno chilli slaw. Dessert- Mexican milk cake - A light sponge cake soaked in a syrup made from condensed milk, evaporated milk, and cream. Delish! 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

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 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (2:00 PM) to (6:00 PM)
Price:$170

“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:$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 lemongrass seafood with garlic, chilli and golden shallot. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

Chorizo and Cider Empanadas. Seafood, chicken and chorizo paella. Crispy Potatoes with truffled cheese sauce. Prawns sautéed with sherry, garlic and parsley. Roasted olives with orange, fennel and herbs. Date fritters with truffle honey and yoghurt. Chef Genevieve HarrisMenu 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

Come journey around the wonderful SE Asia. Full of vibrant, fresh, exciting flavour and dishes you will cook time and time again. Thai Ceviche. lime cured kingfish salad with mint, chilli and shallot served with lime and coconut dressing. Drunken Noodles with Chicken and Kaffir lime. Demystify the recipe to success for those favourite wok fried rice noodles with chicken, kaffir lime and chilli. Crying tiger char-grilled beef strips with roasted rice, peanut and lime chilli dipping sauce and lettuce wraps. Korean Crispy Crab potato patty. Smashed potato ,crab meat and coriander cakes deep-fried with panko crumb served with chilli Aioli. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (2:00 PM) to (6:00 PM)
Price:$170

“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:$165

A unmissable class full of delicious Thai favourites. Szechuan salt & pepper beef with smoked chilli, kaffir lime. Steamed prawn and pork dumplings , peanut nam jim. Pad Thai noodles with chicken, nam pla prik. Banana blossom chicken salad, roasted chilli jam dressing. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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. Moroccan “Khobz” pita bread. Mulhalabya almond cream pudding. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

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.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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

Salt and pepper Tofu rolls, sweet miso sauce, Nuoc Cham dressing. Southern Indian chickpea and potato curry, fennel, yellow coconut rice . Stir-fried Asian eggplant, cashew nut, green paw paw, sticky tamarind, kaffir lime. Zucchini, sweet corn and garlic chive pancakes served with ginger sesame dipping sauce. Coconut Sticky Rice dessert. This class is Vegan and Gluten Free. Contains nuts.

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

Hummus with barbequed flatbread and za’atar. 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 barbecued. Chermoula is a classic North African marinade that is perfect for charring on the barbecue. Harissa marinated prawns, barbecued and served with roasted eggplant and tomato salad. These are 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 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

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 peanut and spring onion oil. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

A brand new class from Peel Street Chef Phil Helyard. Crispy fried Szechuan squid with sweet soy and ginger dressing . Pad Thai Noodles. Crackled Pork Belly with apple salad, coconut dressing . Crispy fried eggplant served with spring onion and ginger salad with chili vinegar dressing . Condensed milk ice cream served with caramelized banana and cinnamon sugar. YUM! 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (6:00 PM) to (10:00 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 lemongrass seafood with garlic, chilli and golden shallot. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

A very inspiring new class from iconic chef Mark McNamara. Mark’s ability to connect with the flavours of the South of France region are magnificently showcased and taught in this special limited edition class. A full spread of 8 dishes will have you busy in the kitchen, adventuring through Europe and feasting for hours. Fougasse –Provencale flatbread. Tapenade – olive, anchovy and caper dip. Bouillabaisse – saffron infused Mediterranean fish soup. Rouille – garlic and red pepper ailoi. Pilaf Camaraguais – red rice and chick pea pilaf. Poulet “Provencal”- Corn fed chicken with green olives and herbes de provence. Gayettes – Pork and swiss chard patties. Tian de courgette – gratin of zucchini and peppers.

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. Twice cooked, tamarind pork belly, with green paw paw and apple slaw. Quick Mango sorbet a great dessert to finish. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (6:00 PM) to (10:00 PM)
Price:$165

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 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy.

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

Another adventurous vegetarian menu with chef Tania. Beetroot tarte Tatin, goats’ cheese, orange, walnut and honey pesto. Teriyaki butter roasted King browns, creamy parmesan polenta, charred broccolini, carrot jam. Carrot, miso, and coconut hummus with kaffir lime, served with flatbread. Caramelised pumpkin, spiced eggplant jam, toasted seeds and Adelaide Hills fetta. Chocolate beetroot brownie, vegan chocolate mousse and pistachio garnished with coconut whip.

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

A brand new class for 2022 with the most requested Thai dishes included. Sea stars in a light red curry and coconut sauce. These are open dumplings filled with chicken and prawn mince, steamed to perfection and coated in a delicious spiced coconut sauce. Thai Chicken cashew nut- the all time favourite stir fry. Crispy prawns stir fried with lemongrass sauce. Pad See Eaw Beef. Flat rice noodles in soy and oyster sauce with tender beef strips and egg. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

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 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (6:00 PM) to (10:00 PM)
Price:$165

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

A unmissable class full of delicious Thai favourites. Szechuan salt & pepper beef with smoked chilli, kaffir lime. Steamed prawn and pork dumplings , peanut nam jim. Pad Thai noodles with chicken, nam pla prik. Banana blossom chicken salad, roasted chilli jam dressing. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (6:00 PM) to (10:00 PM)
Price:$165

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 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

1.Grilled and stuffed “piquillo" red peppers with goat’s curd and herbs Mojo Verde sauce. 2.Tomato Gazpacho cold soup with traditional garnish. 3.Traditional Spanish potato omelette. 4.Chorizo sausage “in hell” with grilled sourdough. 5.Spanish garlic & chilli prawns. 6.Traditional "Paella Mixta” with meat and seafood. The large selection of dishes in this class will see you mastering both Tapas flavours and traditional paella. You will be learning under the tutelage of iconic Chef Alfonso Ales. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. It is mainly gluten free. There is bread as part of one dish which can be avoided for those Gluten free. But not suitable for Celiacs due to risk of cross contamination.

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

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 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (2:00 PM) to (6:00 PM)
Price:$170

“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:$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 lemongrass seafood with garlic, chilli and golden shallot. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

The real deal Mexican class with Chef Genevieve Harris where you learn how to make your own tacos using traditional corn flour and your own Queso fresco cheese!!! Grilled corn seasoned with chilli and cayenne, drizzled with mayonnaise and queso fresco. Queso fresco is a fresh cheese, made in the class, using a blend of cow and goat milk, set with vinegar or lemon/lime juice and served creamy or pressed into a firmer cheese. Mains - Prawn and tequila ceviche SA king prawns ‘cooked’ in tequila and lime juice served with avocado, cucumber, and tomato salsa. Corn tortillas and taco shells Make your own tortillas and taco shells using traditional masa harina corn flour. Chicken fajita- Marinated and then charred chicken, capsicums, and onion served in freshly cooked corn tortillas. Beef mole- Minced beef cooked with tomatoes, spices and finished with dark chocolate to add rich slightly bitter under notes, served in crisp tacos. Red cabbage and pickled jalapeno chilli slaw. Dessert- Mexican milk cake - A light sponge cake soaked in a syrup made from condensed milk, evaporated milk, and cream. Delish! 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

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 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy.

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

Come journey around the wonderful SE Asia. Full of vibrant, fresh, exciting flavour and dishes you will cook time and time again. Thai Ceviche. lime cured kingfish salad with mint, chilli and shallot served with lime and coconut dressing. Drunken Noodles with Chicken and Kaffir lime. Demystify the recipe to success for those favourite wok fried rice noodles with chicken, kaffir lime and chilli. Crying tiger char-grilled beef strips with roasted rice, peanut and lime chilli dipping sauce and lettuce wraps. Korean Crispy Crab potato patty. Smashed potato ,crab meat and coriander cakes deep-fried with panko crumb served with chilli Aioli. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (6:00 PM) to (10:00 PM)
Price:$165

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. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

A Middle Eastern Mezze extravaganza for 2021 . Griddled homemade flat breads. Pomegranate and Beetroot dip. Filo pastry rolls filled with saffron chicken, toasted spices and lemon. White bean salad with tahini, paprika, lemon , garlic, cumin. Crispy Golden lamb mince kebabs with bulghur wheat, pinenuts and spice mix. Walnut, cucumber, yogurt dressing. Asparagus with pomegranate and spiced labneh yogurt. Crispy fried ricotta, basil and pinenut stuffed Zucchini Flowers. Chef Mark McNamarra 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

A unmissable class full of delicious Thai favourites. Szechuan salt & pepper beef with smoked chilli, kaffir lime. Steamed prawn and pork dumplings , peanut nam jim. Pad Thai noodles with chicken, nam pla prik. Banana blossom chicken salad, roasted chilli jam dressing. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (2:00 PM) to (6:00 PM)
Price:$170

Want to learn to cook like an award winning restaurant? This Peel Street Menu is taught by Head Chef Chef Phi Helyard. New for 2022 this class is packed full of freshness, flavour and wow factor on the plate. Grilled beef with betel leaf w lemongrass & crispy shallot. Thai firecracker king prawn & dipping sauce. Wok fried Pork larb with roasted rice, iceberg & green bean. Banana blossom & fried tofu hot and sour salad. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (6:00 PM) to (10:00 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. Twice cooked, tamarind pork belly, with green paw paw and apple slaw. Quick Mango sorbet a great dessert to finish. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

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

A brand new class for 2022 with Chef Genevieve Harris. Mastering Chargrill -Marinated chicken satays sticks with peanut sauce. - Char grilled and served with lime. Mastering your wok skills- Nasi Goreng- The famous Malaysian fried rice. Mastering Curries -Beef rendang Curry- - tender beef and potato cooked in a hand pounded curry paste with coconut milk and whole spices. Mastering Fish -Flathead fillets in Banana Leaf- boneless, flaky white fish marinated in a spice paste with lime leaf and tomato then wrapped in banana leaf and barbequed. Mastering Asian Dressings. Snake bean and fresh coconut salad with hot and sour dressing. Dessert Mastering Sticky Rice! Black sticky rice with coconut cream. Please note this class cannot change the following ingredients-contains nuts, egg, fish and seafood and some gluten based sauces are used.

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

A unmissable class full of delicious Thai favourites. Szechuan salt & pepper beef with smoked chilli, kaffir lime. Steamed prawn and pork dumplings , peanut nam jim. Pad Thai noodles with chicken, nam pla prik. Banana blossom chicken salad, roasted chilli jam dressing. 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. WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: (9:30 AM) to (1:30 PM)
Price:$165

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: (4:00 PM) to (8:00 PM)
Price:$170

Tom’s Sourdough, cultured butter, herb salt Spencer gulf prawns with wakami butter and sea parsley. Mulloway, macadamia and native herb leche de Tigre. Scallops with lemon aspen and sea herb vinegrette. Murray cod, salt bush, brown butter, lemon. THis class is with Tom Tilbury- from Coriole Vineyard Restaurant. Tom is passionate about fresh seasonal ingredients and this class based around seafood has all the teachings from one of SA's iconic chefs who will show you how to put dishes together in the most creative ways to hero those ingredients. Expect seasonal, innovative and quintessentially Modern Australian flavours. Bring your cameras for this class you will want to brag about what you create!