Joined by his wife and fellow chef Ai Bate, Sam and Ai show you how to make authentic Japanese Dishes handed down to Ai from her grandmother classic dishes handed down to Ai from her grandmother. Their menu features; tuskemono, a selection of pickled vegetables including, dried daikon, konbu (seaweed), wombok cabbage and chrysanthemum leaves, with rice as a side accompaniment; ichiyaboshi, roasted air dried Australian herring served with daikon radish and soy sauce; perfectly steamed koshihikari rice, an authentic Japanese short grain sticky rice with incredible texture and flavour; and, beef shin oden, a rich, clear broth with melt in the mouth beef, tender vegetables, daikon, tofu, mushrooms, mitzuba (Japanese parsley) and konnyaku (yam cake).
Japanese Provincial Cuisine
Twice the chefs, twice the taste
Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress. 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
Chef, Poacher & Hound
Sam finished his Chef apprenticeship at The Botanic Gardens restaurant in Adelaide. Moving to Melbourne he worked under Philippe Mouchel at Langton’s along with other chefs including Scott Pickett, Joe Vargetto, Stewart Bell and Sascha Randle. At 23 he became Head Chef of Winter Haven for a ski season in Falls Creek, where he won a Best Restaurant award across the three main Victorian mountains. In 2002 he spent 2 years living locally and gaining experience in Bavaria, Germany before returning in 2004 to work casually with Philippe at his Brasserie in Crown. It was here, Philippe introduced him to Sous Vide cuisine which Sam then developed into a meal delivery service called Customcuisine.
In 2009 he joined Salvatore Malatesta to open Tsubu, a Japanese inspired Izakaya in Melbourne Uni’s 1888 building. Following its sale, Sam again worked as Philippe’s sous Chef at the short lived De ja vue. In 2015, with an old house mate, work began on a contemporary café called Poacher & Hound which opened in 2016. More