Thi skillfully blends traditional Vietnamese and South East Asian cuisine, using vibrant, fresh flavours and modern -classic techniques in her cooking. Join this class to experience: spicy blood pudding in a crisp lettuce leaf with Vietnamese mint, coriander and pickled ginger; a new take on rice paper rolls filled with lightly cured fish, betel leaves, garlic chives, coconut, noodles, pickled and fried shallots; smoked beef carpaccio with green chilli dressing; pan-fried flounder with curry vinaigrette; and for dessert, an irresistible rum, brown and palm sugar flavoured parfait with ginger-beer granita and seasonal fruits.
New Wave Vietnamese
Vibrant, fresh flavours from South East Asia
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.
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/Co-owner, Anchovy
Thi Le was born in a Malaysian refugee camp to Vietnamese and Cambodian parents, arriving in Australia when she was 2 years old. She grew up swapping lunches with Lebanese, Turkish and Filipino friends in Sydney’s western suburbs before starting her career as a Chef. Experience was gained in well-known restaurants including Cumulus, Luxemburg, the Town Mouse, Supernormal and at Sydney’s two-hat Universal with Christine Manfield before its closure. Now Chef and Co-owner of Anchovy she is one of a band of new-wave restauranteurs who are innovating the Vietnamese dining scene by focusing on quality produce and global influences. More