South Melbourne Market

Rebecca’s heritage inspires her contemporary yet authentic Thai cooking. In this class you will learn to make stir-fried hoisin and ginger pork in fried sweet buns with pickle, followed by three fresh and aromatic salads: seared swordfish, mint, apple and ginger with caramelised peanut and green chilli dressing; spicy green papaya with snake beans, peanuts and tamarind dressing; and coconut poached chicken with lemongrass, coriander and kaffir lime. To finish, you will learn how to make a delicious pandan and kaffir lime infused coconut cream.