South Melbourne Market

Rebecca’s heritage inspires her understanding of authentic, modern Thai cooking. In this class, you will learn to make grass fed beef, kaffir lime and ginger tartare with hot and sour dressing;  free range chicken breast with chilli jam, Thai basil, roasted coconut and lime; coconut poached ocean trout with pomelo, mint and lemongrass; stir-fried curry powder seasoned cuttlefish, with fresh baby corn and Chinese celery; and to finish, a refreshing tropical fruit dessert.