Guide of Mystery Magic Box Cooking Event

Teams must work together with the materials and ingredients provided to design and cook two Asian dishes for the group.

Magic Box Cooking Event

This event is all about

  • Problem solving
  • Planning
  • Time Management
  • Quick thinking
  • Creativity

 

The Mystery Cooking Challenge Event

Class size 8-60 people. Level beginner. Age 16+ years old. Time 3 hours. Start time 10am, 2pm, 6pm weekday - ask us for Saturday and Sunday time. Include Canapé Buffet or Banquet, Professional Chef, Venue, Sparkling Wine, Red and White Wines, Soft Drinks and Beer. Price $245 per person. 

On arrival, your group will be divided into teams and given all the utensils and instructions needed to step into a restaurant chef’s shoes.

The 25 ingredient mystery box are handed over and revealed and the event starts. Teams are given 10 minutes to plan their menu and they must work together with what's on hand to create a main and a side dish to share with all team members. Our chef will be there to support and provide advice and menu ideas. They can create 1-2-3 dishes depending on the duration of the event - each dish may require 45 mins to 60 mins. Please allow 90 minutes for introduction, judging and celebration + eating time.

The menu items are then prepared by the team members including one for the judge. All of this must take place within 1.5 hours. At the end of the cooking time each team will present their dishes to the Chef for judging and explain their menu ideas and methods.

The Chef will allocate points based on the dishes and the teamwork demonstrated and prizes will be awarded to the teams. The Mystery Box Challenge is a real hands-on cooking experience!

The teams will be awarded points throughout the class according to their cooking and presenting skills. Judging will also be on the taste and look of each dish. Once the cooking is done it is time for everyone to share the banquet meal. We also get to find out who the winning team is and they will be crowned! All in all this is a really fun event that everyone is sure to enjoy.

Speak to Chef Ha Nguyen 0408217899 or email hello@otaokitchen.com.au.

 

Asian Essential Ingredient List

We will pick out 25 ingredients from the list below. Salt, Sugar and Pepper will be placed on the tables.

  • Meats and Seafood: Pork, Chicken, Fish or Cooked Prawns
  • Vegetables: Eggplant, Carrot, Cucumber, Iceberg, Tomato, Bokchoy, Capscicum
  • Soy sauce: Use soy sauce in place of salt when seasoning soups, fried rice, dressings or dipping sauces. Gluten-free tamari is nice to have on hand if you regularly cook for gluten-free eaters.
  • Fish sauce: Funky and indispensable when cooking Thai or Vietnamese food, especially in stir-fry sauces, dressings and dipping sauces.
  • Rice vinegar: A mild vinegar for making dressing, marinades or dipping sauces.
  • Chilli Sauce: A bottled chilli sauce is an easy way to add heat and a little more flavour to any dish, from soups to noodle salads.
  • Oyster sauce: This sweet and savoury sauce adds umami richness to dishes. 
  • Coconut milk: Creamy and rich, canned coconut milk adds a wonderful flavour and smooth texture to curries, soups and marinades.
  • Miso paste: Versatile miso paste can be used in a classic miso soup, used to make a Japanese marinade for fish or meat, or even added to non-Japanese recipes that need a little more oomph.
  • Sesame oil: With its characteristic toasty flavour, sesame oil rounds out dressings, dipping sauces and marinades. We will include Canola oil for cooking and frying.
  • Rice wine: It only takes a little rice wine to add another dimension of flavour to soups, simmering sauces and marinades. 
  • Rice: Although each cuisine has its traditional rice accompaniment, there's no need to keep them all on hand, so stock whatever you like. 
  • Noodles and dumpling wrappers: There's also no need to keep a dozen types of noodles on hand, so stock the one or two types you like and don't be afraid to swap in Japanese udon noodles in Chinese soup recipes, or make other substitutions. We might give flour instead of noodle so team will need to make noodles or dumpling wrappers.
  • Fresh ginger, Lemon Grass, Lime Leaf, Garlic, Turmeric, Galangal, Chilli: Grate it, mince it, cut it into coins and use it to make Korean marinades, Chinese soups, Thai dipping sauces and much more.
  • Limes and Lemon: The fresh bite of lime juice is especially important in Thai and Vietnamese cooking.
  • Spring Onion, Thai Basil, Mint, Coriander, Perilla: Love it or hate it, they are a key flavour in many Asian cuisines. 

 

 

MORE TEAM BUILDING COOKING HERE 

 Start planning your Mystery Box Event Today!