In this class, Emma explores the vegetarian food that has been introduced to Australia from across the world. Her menu features: Kuku, a Persian herb omelette; Greek dolmades, filled with rice, dates and almonds; Irio, African sweet potato and corn rice cakes coated in polenta; Gyoza, the ever popular Japanese pot sticker dumplings; Aloo Tikki, pan fried crispy Indian potato fritters with tamarind chutney; raw carrot cake power balls; and, if you have any room left, vegan chocolate snickerdoodles.
The Global Vegetarian
Dishes from around the world
Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will teach you how to prepare delicious dishes that are guaranteed to impress.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Chef, Industry Trainer
Emma Mackay started her career during the height of the Nouvelle Cuisine rampage of the 80s, working at Iain Hewitson’s Three Hat restaurant Fleurie. In 2002 Emma was awarded Young Chef of the Year while co-heading the kitchen at Blakes Cafeteria. Emma is now a certified Industry Trainer with an approach to cooking which is fun, informative and hands-on. More