Rebecca’s lunch menu with its dash of modern style incorporates an East meets West approach, showcasing spring’s fresh, seasonal and sustainable market produce. Using diverse cooking techniques Rebecca will show you how to prepare a range of delicious dishes: charred okra, broad beans and mushrooms with citrusy tangelo, curry leaf, turmeric flavours and puffed wild rice; sustainably caught poached calamari with rich crab sauce, chilli, lemongrass and dill; Sichuan pepper, cumin and chilli spiced char-grilled grass-fed spring lamb with steamed jasmine rice, green herb yoghurt and raw zucchini, mint and asparagus salad; and for a delectable dessert to finish, steamed silky egg individual custards with poached rhubarb, ginger and star anise. Not to be missed!
East Meets West: A Modern Asian Lunch
east meets west
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
Rebecca Ng
Head Chef/Owner, U, Ma & Me
Rebecca Ng was born and raised in the beautiful island of Tasmania. Surrounded by the natural beauty, fresh air and pure water, she developed an appreciation for exceptional produce. As a young child, she and her sister would pretend they were starring in their own TV cooking show. This dream brought Rebecca where she is today. As an apprentice, Rebecca won a scholarship to work alongside her idol, internationally renown chef, Tetsuya Wakuda. From this invaluable experience, she learnt the importance of precision and technique. After qualifying as a chef, she started at Longrain, Melbourne. It was there that her love for Thai food flourished. After a few years of hard work, she was rewarded with a promotion to sous chef. Prior to starting up U, Ma & Me, Rebecca was head chef at Magic Mountain Saloon. Rebecca thinks there is nothing better than home-made. More
