Discover Ben’s modern approach to light, fresh and fragrant Vietnamese and vibrant spicy Thai cooking. Recipes include: Ma hor, a mixture of caramelised pork and prawn served on fresh, sliced pineapple; tofu and vegetable rice paper rolls; Hanoi-style turmeric fish with snake beans and chilli; baked river trout in caramel with coriander, lime and steamed rice; Thai hot and sour beef salad; and a surprise dessert to finish.
Inspiring South East Asian
Light, fresh and fragrant
Master Classes
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.
2.5 hours
Intermediate - high
Includes dinner & recipe pack
140.00 pp
Disclaimer:
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
Got a question?
About the Chef
Chaowarat (Arte) Assavakavinvong
Head Chef, Village People Hawker Food Hall
Arte’s career began in 2007 at Poppy’s Thai Restaurant in Camberwell. After completing his Diploma at the William Angliss Institute in 2009 he worked as Chef de partie at Seamstress Restaurant and Bar until 2011. He then joined the Thai Restaurant, Longrain as a Sous Chef. In 2015 he became Head Chef at the Village People Hawker Food Hall in Fitzroy. During the past 7 years, Chaowarat also gained some work experience at Nahm Restaurant in Bangkok, participated in a small competition in Iron Chef’s Thailand in 2012 and last year was involved in The Living Room at Channel TEN, cooking with Miguel. More
