Class Booking Form

You are making a booking for this cooking class:

Please enter your details below to book a place in this class. Please note that your seats are not reserved until you have filled out this form and submitted your payment details.

Booking Complete


Print this page out for your records if you like, or you can click the following link to —

save_calendar_med Save this booking to your calendar

If you have any questions please feel free to give us a call at the office: (08) 8339 1314 — we'll be happy to assist you however we can. See you soon!

Back to Classes

Failed


Transaction Failed. Try again.

Oops!


It looks like we're experiencing some technical difficulties. Your Voucher purchase is probably complete, but please give us a call at the office (08) 8339 1314, to confirm. We apologize for the inconvenience.

Error: The script response timed out.

Oops!


It looks like we're experiencing some technical difficulties. Transaction token is expired.

Error: The transaction token is expired.

Woops there appears to be missing information!


Please check you have filled in all the details on this form and try again.

Class Name

SE Asian Adventure


Class Timing

10:00 AM - 2:00 PM

Class Price

$165/person

Class Date

Sat 14/12/19

Seats Left

3

Class Description

The wonderful food journey continues with this new South East Asian menu with Chef Genevieve Harris. Thailand - Fried chicken wingettes with sweet chilli sauce. Chicken pieces marinated in a mix of garlic, coriander and fish sauce, shallow fried and served with homemade sweet chilli sauce. Cambodia – Deep fried flathead pieces coated in sweet and salty sauce with green papaya salad. Bite size pieces of flathead are dusted with spiced flour, gently deep fried and then tossed in a palm sugar and fish sauce dressing. Served with a green papaya, tomato and beansprout salad. Vietnamese - Ba La Lot – Spiced minced beef wrapped in betel leaves. Small beef sausages flavoured with Vietnamese 5 spice, wrapped in betel leave then barbequed. Served in lettuce cups with fish sauce and lime dipping sauce. Singapore – Ayam kapitan or chicken curry showcases the Malaysian style of dry, thicker curries with intense aromatic flavour. It is a popular Nyonya curry served with white steamed rice. Indonesian – Bubur hitam. An Indonesian sweet treat made with black sticky rice, palm sugar and coconut milk cooked in the wok until thick and sticky. Served with a little extra coconut cream.


Book The Class Now

Please enter your details below to book a place in this course. Please note that your seats are not reserved until you have filled out this form and submitted your payment details.

Fill In Your Personal Details


* Names will be used to prepare nametags on the event


Will You Be Using A Gift Voucher?


Enter Your Payment Information


Order Summary

Seat(s): 1
Total Amount $ 165
Vouchers Amount 0
Amount Owing $ 165

Highly Rate (500+ Reviews)
4.9
4.8
4.5