Thai Flavours: Inspiring Dishes
A balance of flavours
Discover how Tony balances the medley of salty, sweet, spicy and sour Thai flavours in his regionally inspired menu. Do not miss: Chiang Mai chicken larb with sticky rice; crispy barramundi with caramelised star anise broth; an impressive addition to any meal, hot and spicy red paste coconut milk duck curry with steamed rice and condiments; and finally for dessert, a refreshing lychee, ginger lime granita.
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.
Intermediate - high
Includes dinner & recipe pack
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Executive Chef, Taxi Dining Room
Tony has been cooking since he was a boy, moving to Melbourne at the age of 17 to work at Luciano’s, before starting his apprenticeship at The Stokehouse. His passion for modern Thai and Chinese cuisine is well known and he continually explores his love of this cuisine through travel. He is currently the Executive Chef at Taxi Kitchen at Federation Square. More