In this class, Sushil introduces a variety of Nepalese flavours with an exciting menu accented with modern techniques, and influenced by cuisines from neighbouring China, India and Tibet. Recipes include: cipi ra golveda ko achar, steamed mussels in fermented rice wine, tomato achar (a type of Indian pickle) and mustard seeds; kancho maccha ra achar, kingfish tartare with hot pickled daikon, fenugreek and plum; pakuwa, goat leg confit in ghee, seasoned with cumin and coriander; and ranga ko choila, hay smoked buffalo with mustard oil, crispy rice flakes cucumber pickle and sprouting fenugreek seed pickle.
Nepal: An Exotic Flavour Journey
Traditional flavours with modern techniques
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
Head Chef , Tokyo Tina
Nepalese born Sushil Aryal has fond memories of his mother’s cooking and the significance food played in his family. Spending more time eating than cooking in his early years, he developed a remarkable palate that has seen him travel 22 countries in one year and work in Melbourne’s most cherished venues. Commencing his professional training as a chef at 18, Sushil has spent 12 years within the hospitality industry. His experience includes stints at Cumulus Inc, The Vue Group’s Jardin Tan, Moon Under Water and most recently at Cutler &Co as Sous Chef. Each restaurant has cultivated his passion for the industry and developed the necessary skillset to take on his new position within the Commune group as Head Chef of Tokyo Tina. More