John introduces a tapestry of diverse flavours and a generous dash of modern influence to summer style dishes from across Asia. His menu features: tempura chicken and prawn betel leaf with sour chilli sauce; smoked trout, fennel, chilli, rice paddy herb, crispy potato cake; scallops, cured pork, cauliflower and tomato with Burmese flavours; char-grilled lamb with peas, mint, shaved radish, green chilli and coriander; five-spiced pork belly with black pepper caramel, ginger and green onion; and for an irresistible treat, choc-chilli delice with salted peanut praline and coconut ice cream.
Asian with a Twist
A tapestry of diverse flavours
Get up close and personal with the chefs from some of Melbourne’s best restaurants. Sharing their extraordinary knowledge and expertise, our Master Class chefs will show you how to create the food that they are famous for and teach you how to take your cooking to the next level. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Executive Chef, Red Spice Group
John’s culinary adventures through Asia began in his twenties on a trip to Thailand. Returning to Melbourne his home town, he started his career as an apprentice at the Australia Hotel. Extensive experience followed at restaurants including Livebait, under Cath Claringbold’s mentorship, Botannical, No 3 Station Pier and the Establishment. John accepted the reins at Red Spice Road in late 2007, quickly cementing his reputation with The Age Epicure lauding his food as ‘uniformly impressive’. His next position was to establish Spice Road QV and more currently, Burma Lane. John has proudly contributed and shared his knowledge through the William Angliss Great Chef’s program and Hanoi’s KOTO (Know One to Teach One). His proudest achievement has been the publishing of his cookbooks namely, The Red Spice Road Cookbook, Bits on Sticks and The Road to QV. As the Red Spice Group Executive Chef, he travels regularly to South East Asia to further his knowledge in traditional methods and ingredients, returning to design and adapt dishes for his restaurant menus.