Go Beyond Recipes, Become a Confident Home Chef - Join the Program

Knife Skills' Masterclass

Publish on:  | In:m  |   Author by: 

Print

Share

Serving: 0

Preparation time: 120 minute

Execution time: 120 minute

 

 

 

 

Knife Skills Masterclass Series

Combined Learning Recipes & Simple Dishes

Format: Hands-on flash course
Duration: 3 hours approx. per class
Location: Otao Kitchen
Series:

  • Class 1: Foundations Knife Work & Poultry Breakdown
  • Class 2: Fish Fabrication & Shellfish Butchery

 

Class 1: Foundations Knife Work & Poultry Breakdown

 

Class Learning Outcome

Students learn safe knife handling, essential vegetable cuts, poultry breakdown, spatchcocking, trussing, and waste reduction. Each skill is connected to a simple dish so students understand how knife work improves cooking results.

Learning Skill

Simple Dish

Basic slicing, dicing and chopping

Mirepoix Vegetable Soup

Chiffonade and delicate herb work

Herb & Leafy Green Salad

Spatchcocking and poultry preparation

Roast Spatchcock Chicken with Lemon & Herbs

Chicken breakdown and portion control

Pan-Seared Chicken Pieces with Garlic Butter

Waste reduction and flavour building

Simple Chicken Stock

 

Recipe 1: Mirepoix Vegetable Soup

Learning Focus: Slicing, Dicing & Consistent Knife Cuts

What Students Learn

Students practise basic knife grip, claw hand, posture, and controlled cutting. They learn how even vegetable cuts improve cooking time, flavour, and texture.

Ingredients

  • Carrots
  • Celery
  • Onion
  • Leek, optional
  • Garlic
  • Thyme or bay leaf
  • Chicken stock or vegetable stock
  • Olive oil
  • Salt and pepper

Knife Skills

  • Peeling and trimming
  • Slicing
  • Dicing
  • Chopping
  • Keeping trim for stock

Method

  1. Stabilise the chopping board with a damp cloth.
  2. Dice carrot, celery, onion, and leek into even pieces.
  3. Finely chop garlic.
  4. Heat olive oil in a pot and gently sweat the vegetables with salt.
  5. Add garlic and herbs.
  6. Add stock and simmer until vegetables are tender.
  7. Taste and adjust seasoning.

Teaching Point

Even cuts cook evenly. This is why knife precision matters before heat is applied.

 

Recipe 2: Herb & Leafy Green Salad

Learning Focus: Chiffonade & Delicate Knife Work

What Students Learn

Students practise handling soft herbs and leafy greens without bruising them. They learn how a sharp knife preserves freshness, colour, and aroma.

Ingredients

  • Leafy greens
  • Basil, parsley, mint, coriander or mixed herbs
  • Lemon juice
  • Olive oil
  • Salt and pepper

Knife Skills

  • Washing and drying herbs properly
  • Stacking leaves
  • Rolling leaves tightly
  • Chiffonade slicing
  • Gentle handling

Method

  1. Wash and dry herbs and leaves thoroughly.

  2. Stack larger leaves neatly.
  3. Roll leaves into a tight cylinder.
  4. Slice finely using a smooth knife motion.
  5. Dress with lemon juice, olive oil, salt, and pepper.
  6. Toss gently and serve fresh.

Teaching Point

A sharp knife cuts herbs cleanly. A dull knife crushes and bruises them.

 

Recipe 3: Roast Spatchcock Chicken with Lemon & Herbs

Learning Focus: Spatchcocking, Poultry Shears & Even Cooking

What Students Learn

Students learn how removing the backbone and flattening a chicken helps it cook faster and more evenly.

Ingredients

  • 1 whole chicken
  • Olive oil
  • Lemon zest or lemon slices
  • Garlic
  • Rosemary or thyme
  • Salt and pepper

Knife Skills

  • Safe poultry handling
  • Removing the backbone
  • Using poultry shears
  • Flattening the bird
  • Trimming excess fat
  • Reserving backbone for stock

Method

  1. Place chicken breast-side down on a stable board.
  2. Use poultry shears to cut along both sides of the backbone.
  3. Remove the backbone and reserve it for stock.
  4. Turn the chicken breast-side up.
  5. Press firmly on the breastbone to flatten.
  6. Rub with olive oil, lemon, garlic, herbs, salt, and pepper.
  7. Roast at 200°C for 40–50 minutes, or until cooked through.
  8. Rest before carving.

Teaching Point

Spatchcocking creates an even thickness, which helps the chicken roast evenly.

 

Recipe 4: Pan-Seared Chicken Pieces with Garlic Butter

Learning Focus: Whole Chicken Breakdown & Portion Control

What Students Learn

Students learn how to break down a whole chicken into usable portions and understand where the natural joints are.

Ingredients

  • Chicken breasts, thighs, drumsticks or wings from breakdown
  • Salt and pepper
  • Olive oil
  • Butter
  • Garlic
  • Lemon juice
  • Parsley or thyme

Knife Skills

  • Identifying joints
  • Separating wings
  • Removing legs
  • Separating thighs and drumsticks
  • Removing breasts from the carcass
  • Trimming and portioning

Method

  1. Break down the chicken into classic portions.
  2. Pat chicken pieces dry.
  3. Season with salt and pepper.
  4. Heat olive oil in a pan.
  5. Sear chicken pieces until golden.
  6. Add butter, garlic, and herbs.
  7. Baste the chicken as it cooks.
  8. Finish with lemon juice and chopped herbs.

Teaching Point

Good butchery gives evenly sized portions, which cook more consistently.

 

Recipe 5: Simple Chicken Stock

Learning Focus: Waste Reduction & Flavour Building

What Students Learn

Students learn how bones, trim, and vegetable scraps can become a useful kitchen foundation.

Ingredients

  • Chicken carcass and bones
  • Carrot trim
  • Celery trim
  • Onion trim
  • Bay leaf
  • Parsley stalks
  • Black peppercorns
  • Cold water

Knife Skills

  • Saving usable trim
  • Separating carcass from meat
  • Rough chopping vegetables
  • Organising bones and aromatics

Method

  1. Place chicken bones and vegetable trim in a stockpot.
  2. Cover with cold water.
  3. Bring slowly to a gentle simmer.
  4. Skim impurities from the surface.
  5. Simmer gently for 1.5–2 hours.
  6. Strain and cool quickly.

Teaching Point

Good knife work reduces waste and improves kitchen efficiency.

 

 

 

 

 

 

 

 

 

Class 2

Fish Fabrication & Shellfish Butchery

Class Learning Outcome

Students learn safe seafood handling, fish filleting, skinning, pin-boning, shellfish preparation, prawn breakdown, calamari cleaning, and seafood waste reduction.

 

Learning Skill

Simple Dish

Round fish filleting and portioning

Pan-Seared Fish with Lemon Herb Butter

Flat fish filleting and gentle handling

Poached Flat Fish with Light Fish Broth

Oyster shucking and fine dice

Oysters with Shallot Mignonette

Clam handling and aromatics

Modern Clams Casino

Prawn peeling and deveining

Garlic Prawn Scampi

Calamari cleaning and scoring

Quick-Seared Calamari with Lemon & Parsley

Fish frames and waste reduction

Light Fish Stock

 

Recipe 1: Pan-Seared Fish with Lemon Herb Butter

Learning Focus: Round Fish Filleting & Skin-On Cooking

What Students Learn

Students learn the structure of a round fish and how to produce clean fillets for cooking.

Ingredients

  • Whole round fish, such as snapper, barramundi or kingfish
  • Salt and pepper
  • Olive oil
  • Butter
  • Lemon juice
  • Parsley
  • Garlic, optional

Knife Skills

  • Cutting behind the head
  • Following the backbone
  • Removing side fillets
  • Trimming belly bones
  • Removing pin bones
  • Portioning fillets evenly

Method

  1. Fillet the fish using long, smooth strokes.
  2. Trim belly bones and remove pin bones.
  3. Cut fillets into even portions.
  4. Pat dry and season.
  5. Sear skin-side down until crisp.
  6. Turn and finish gently.
  7. Add butter, lemon juice, parsley, and garlic if using.

Teaching Point

Clean filleting improves yield, presentation, and cooking quality.

 

Recipe 2: Poached Flat Fish with Light Fish Broth

Learning Focus: Flat Fish Filleting & Gentle Cooking

What Students Learn

Students learn the difference between round and flat fish and practise delicate filleting from the centre line.

Ingredients

  • Whole flat fish, such as flounder or sole
  • Light fish stock
  • Lemon slices
  • Parsley or dill
  • Salt and pepper
  • Olive oil or butter

Knife Skills

  • Identifying the centre line
  • Filleting from centre to edge
  • Removing delicate fillets
  • Trimming lightly
  • Keeping fish cold and intact

Method

  1. Fillet the flat fish from the centre line outwards.
  2. Trim gently and check for bones.
  3. Warm fish stock in a shallow pan.
  4. Add lemon and herbs.
  5. Slide fish fillets into the broth.
  6. Poach gently until just cooked.
  7. Serve with a little broth and herbs.

Teaching Point

Delicate fish requires delicate knife work and gentle heat.

 

Recipe 3: Oysters with Shallot Mignonette

Learning Focus: Oyster Shucking & Fine Dice

What Students Learn

Students learn safe oyster handling, controlled shucking, and fine shallot cutting.

Ingredients

  • Fresh oysters
  • Shallot
  • Red wine vinegar or champagne vinegar
  • Black pepper
  • Lemon wedges
  • Crushed ice, for serving

Knife Skills

  • Fine shallot dice
  • Oyster knife safety
  • Opening from the hinge
  • Releasing the oyster cleanly
  • Checking for shell fragments

Method

  1. Finely dice shallot.
  2. Mix shallot with vinegar and black pepper.
  3. Keep oysters chilled until ready.
  4. Hold oyster securely with a towel or cut-resistant glove.
  5. Insert oyster knife into the hinge and twist gently.
  6. Release the oyster from the top shell.
  7. Serve over ice with mignonette and lemon.

Teaching Point

Shellfish knife work is about control, not force.

 

Recipe 4: Modern Clams Casino

Learning Focus: Clam Handling, Aromatics & Topping Preparation

What Students Learn

Students learn shellfish inspection, safe handling, and precise chopping for a simple baked clam dish.

Ingredients

  • Fresh clams
  • Butter
  • Garlic
  • Shallot
  • Breadcrumbs or panko
  • Parsley
  • Lemon zest
  • Black pepper
  • Optional chilli flakes

Knife Skills

  • Checking shellfish
  • Fine chopping garlic and shallot
  • Chopping parsley
  • Preparing even topping
  • Handling cooked clams safely

Method

  1. Check clams and discard cracked or unsafe shells.
  2. Steam briefly until opened.
  3. Remove top shells.
  4. Gently loosen clam meat.
  5. Mix butter, garlic, shallot, breadcrumbs, parsley, lemon zest, and pepper.
  6. Spoon topping over clams.
  7. Bake or grill until golden.

Teaching Point

Good preparation turns simple ingredients into a polished seafood dish.

 

Recipe 5: Garlic Prawn Scampi

Learning Focus: Prawn Peeling, Deveining & Quick Cooking

What Students Learn

Students learn how to peel and devein prawns cleanly while reserving shells for stock.

Ingredients

  • Raw prawns, shell on
  • Garlic
  • Olive oil
  • Butter
  • White wine, optional
  • Lemon juice
  • Parsley
  • Salt and pepper
  • Optional chilli flakes

Knife Skills

  • Removing prawn shells
  • Deveining prawns
  • Keeping tails on or off
  • Slicing garlic
  • Chopping parsley
  • Reserving shells for stock

Method

  1. Peel prawns and reserve shells if suitable.
  2. Devein prawns with a shallow cut along the back.
  3. Heat olive oil in a pan.
  4. Add garlic and cook gently.
  5. Add prawns and cook briefly until just opaque.
  6. Add wine if using.
  7. Finish with butter, lemon juice, parsley, salt, and pepper.

Teaching Point

Prawns cook very quickly. Good preparation helps prevent overcooking.

 

Recipe 6: Quick-Seared Calamari with Lemon & Parsley

Learning Focus: Calamari Cleaning, Scoring & Fast Cooking

What Students Learn

Students learn how to clean calamari, remove membrane, score the flesh, and cook it quickly over high heat.

Ingredients

  • Calamari tubes and tentacles
  • Olive oil
  • Garlic
  • Lemon zest
  • Lemon juice
  • Parsley
  • Salt and pepper

Knife Skills

  • Removing quill and membrane
  • Opening calamari tubes flat
  • Light crosshatch scoring
  • Cutting even pieces
  • Chopping parsley

Method

  1. Clean calamari and remove the quill and membrane.
  2. Open tubes flat.
  3. Score lightly in a crosshatch pattern without cutting through.
  4. Cut into even pieces.
  5. Season with olive oil, garlic, lemon zest, salt, and pepper.
  6. Sear quickly over high heat for 1–2 minutes.
  7. Finish with parsley and lemon juice.

Teaching Point

Calamari should be cooked either very quickly or very slowly. For this class, quick high-heat cooking keeps it tender.

 

Recipe 7: Light Fish Stock

Learning Focus: Fish Frames & Seafood Waste Reduction

What Students Learn

Students learn how fish bones, frames, and trim can become a light stock for soups, sauces, and poaching.

Ingredients

  • Fish frames and bones
  • Onion
  • Celery
  • Fennel, optional
  • Parsley stalks
  • Bay leaf
  • Black peppercorns
  • Cold water
  • White wine, optional

Knife Skills

  • Cleaning fish frames
  • Removing bloodline
  • Rough chopping aromatics
  • Saving usable trim
  • Organising bones and scraps

Method

  1. Rinse fish frames briefly if needed.
  2. Remove visible bloodline.
  3. Place fish frames and aromatics in a pot.
  4. Cover with cold water.
  5. Bring gently to a simmer.
  6. Skim the surface.
  7. Simmer for 20–30 minutes only.
  8. Strain and cool quickly.

Teaching Point

Fish stock cooks quickly. Overcooking can make it cloudy, bitter, or too strong.

Knife Skills' Masterclass

Ingredients

Directions

Seafood Mastery

Seafood Mastery

Join our Seafood Mastery Workshop in Melbourne. Learn sashimi, salt-baked fish & global seafood dishes in a full-day...

Duration 4 Hours

From AUD $317 Book now
Artisan Handcrafted Skills: Pasta, Noodles & Dumplings Mastery

Artisan Handcrafted Skills: Pasta, Noodles & Dumplings Mastery

Master handmade doughs in our Pasta, Noodles & Dumplings Workshop. From Italian pastas to Asian noodles and...

Duration 4 Hours

From AUD $317 Book now
Vegetables & Plant-Based Mastery

Vegetables & Plant-Based Mastery

Explore vibrant spices, beautiful sauces, fresh vegetables, tofu and beans in vegan cooking. If Asian vegan dishes...

Duration 4 Hours

From AUD $317 Book now
Pastry and Dessert Specialties

Pastry and Dessert Specialties

If your dream is to work in a restaurant kitchen or you love the idea of honing your cooking skills, time management...

Duration 4 Hours

From AUD $317 Book now
Bakery Specialties

Bakery Specialties

If your dream is to work in a restaurant kitchen or you love the idea of honing your cooking skills, time management...

Duration 4 Hours

From AUD $317 Book now
Sauces, Fermentation & Pickling Specialties

Sauces, Fermentation & Pickling Specialties

Join our Sauces, Fermentation & Pickling Workshop in Melbourne. Learn sauces, preserves & ferments in a hands-on...

Duration 4 Hours

From AUD $317 Book now
Pork and Game Essentials

Pork and Game Essentials

Join our Pork & Game Essentials Workshop in Melbourne. Learn butchery, sausage-making & game cookery in a full-day...

Duration 4 Hours

From AUD $317 Book now
Beef and Lamb Essentials

Beef and Lamb Essentials

Master the art of red meats in our Beef & Lamb workshops. Learn essential butchery, braising, roasting, and grilling...

Duration 4 Hours

From AUD $317 Book now
Poultry Essentials

Poultry Essentials

Learn butchery, roasting, braising & sous-vide with expert chefs in a hands-on confident home chef poultry essential...

Duration 4 Hours

From AUD $317 Book now
Knife Skills' Masterclass

Knife Skills' Masterclass

Duration 3 hours

From AUD $245 Book now

m

Bakery Specialties

Otao kitchen• 07 May, 2026

(0)
Continue Reading →

Pastry and Dessert Specialties

Otao kitchen• 07 May, 2026

(0)
Continue Reading →

Vegetables & Plant-Based Mastery

Otao kitchen• 07 May, 2026

🌱🥢 Vegetables & Plant-Based Mastery (Jan, May–Sep)     🍃 Yeonnip-bap – Lotus Leaf Sticky Rice Sticky rice infused with earthy lotus leaf aroma, a...

(1)
Continue Reading →

Pork and Game Essentials

Otao kitchen• 07 May, 2026

   

(2)
Continue Reading →

Beef and Lamb Essentials

Otao kitchen• 07 May, 2026

(1)
Continue Reading →

Poultry Essentials

Otao kitchen• 07 May, 2026

  Poultry Essentials Cooking with Poultry at Home Classes: Best of Chicken Essentials Duck Demystified Format: Hands-on cooking class Duration: 3 hours approx. per class...

(1)
Continue Reading →

Seafood Mastery

Otao kitchen• 05 May, 2026

The Menu Class 1: Fish Mastery  (Jan, Mar, May, Jul, Sep, Nov) (French & Japanese Foundations) In this session, you’ll focus on whole fish and fillets, learning...

(1)
Continue Reading →

Middle Eastern Masterclass

Philip Moon - 29Apr26• 22 May, 2025

MENU Pita Bread - Khubz  Hummous - Chickpea and Tahini Dip Falafel - Chickpeas Fritters Tzatziki - Yoghurt & Cucumber Sauce  Riz Besheriye - Rice with...

(1)
Continue Reading →

School Holidays Cooking Program - Workshop 6

Philip Moon• 30 January, 2026

Workshop 6: Global Flavours (Thursday)   Niçoise Salad & Lamb Kofta with Pilaf Rice & Tomato Salad   Preparation time: 30 minutes Cooking...

(1)
Continue Reading →

School Holidays Cooking Program - Workshop 5

Philip Moon• 30 January, 2026

Workshop 5: Stir-Fry & Knife Skills (Wednesday)    Gỏi Cuốn (Vietnamese Fresh Spring Rolls) & Beef Stir-Fry with Jasmine Rice   Preparation time: 30 minutes...

(1)
Continue Reading →

School Holidays Cooking Program - Workshop 4

Philip Moon• 30 January, 2026

Workshop 4: Frying Techniques (Tuesday)    Chicken Schnitzel with Potato Wedges & Cabbage Slaw Preparation time: 25 minutes Cooking time: 30 minutes Serves: 2...

(1)
Continue Reading →

Quick and Tasty | Vietnamese

Otao kitchen• 11 April, 2026

🥓Cơm Tấm - Broken Rice with Pork & Pickled Vegetables Traditionally a breakfast dish, com tam has become hugely popular throughout Vietnam and abroad. ‘Tam’ refers to the...

(1)
Continue Reading →

Flavours of Latin America (II)

Phillip Moon• 23 February, 2026

  CHICKEN EMPANADAS Chicken empanadas are popular across Latin America, with each country offering its own variation. These baked empanadas are filled with a savoury chicken sofrito...

(1)
Continue Reading →

School Holidays Cooking Program - Workshop 3

HN• 30 January, 2026

Workshop 3: Stocks & Simmering (Thursday)    ENTREE -  Fried or Steamed Wontons (2 pax)  INGREDIENTS METHOD 12 Wonton wrappers 60g chicken or...

(3)
Continue Reading →

School Holidays Cooking Program - Workshop 2

HN• 30 January, 2026

Workshop 2: Pan Cooking (Wednesday)   ENTREE - Pan Frittata (Zucchini, Spinach, Ham, Cheese) (2 pax) I NGREDIENTS METHOD 3 large eggs  1 tbsp milk...

(7)
Continue Reading →

School Holidays Cooking Program - Workshop 1

HN• 30 January, 2026

Workshop 1: Kitchen Foundations (Tuesday)    ENTREE -  Vietnamese Corn Chicken Soup (2 pax)  INGREDIENTS        METHOD 120g...

(5)
Continue Reading →

Brendan Pang - Asian Comfort

Brendan Pang• 08 November, 2025

Brendan Pang – ASIAN COMFORTS Brendan Pang is an Australian cook, author and content creator renowned for his vibrant, flavour-rich dishes that draw deeply from his Chinese-Mauritian...

(1)
Continue Reading →

An Immersive Night of Torres Strait Island Flavours with Nornie Bero

Nornie Bero • 24 June, 2025

          WARRIGAL CREAMY PIPI’S   INGREDIENTS   500g kg Pipi 3 garlic cloves crushed ¼ cup warrigal puree  ½ tsp...

(3)
Continue Reading →

African Class with Evette

Phillip Moon • 17 September, 2025

  🍖Beef Suya (West African Spiced Street food, originated from the Hausa people in Northern Nigeria) 2 servings   Ingredients   ●200g beef (BBQ steak or top side steak,...

(2)
Continue Reading →

Middle Eastern/ Lebanese Masterclass

Dylan Vickers-Fukakusa • 22 May, 2025

Menu Pita Bread - Khubz  Toum - Tahini-Garlic Sauce Hummous - Chickpea and Tahini Dip Lamb Kuwarma - Spiced Lamb with Hummous  Batinjan Bil Toum - Roast Eggplant with...

(6)
Continue Reading →

Malaysian Cooking Masterclass

DV • 22 May, 2025

Malaysian Cooking Class Menu Rempah (Spiced Paste) Sambal (Chilli and Tamarind Condiment) Laksa Soup (Coconut Curry Soup with Noodles) Ayam Goreng (Malaysian Fried Chicken) Nasi Lemak...

(1)
Continue Reading →

Torres Strait Island Flavours by Nornie Bero

Nornie Bero • 24 June, 2025

Menu  🥗 Warrigal Greens Verde with Yam Chips 🐟 Native Spice Fish Balls with Macadamia Labneh 🍛 Coconut Keens Curry Chicken 🐊 Crocodile Schnitzel with Slaw       🥗...

(1)
Continue Reading →

Quick & Tasty Wednesdays | Chinese

Dylan Vickers-Fukakusa• 04 March, 2025

🍣 Huoguo- Chinese Hotpot     Serves: 2 Prep Time: 20 minutes  Active time: 20 minutes  INGREDIENTS  (Chicken Meatballs)  150g chicken mince ...

(2)
Continue Reading →

Amazing Race Chinese Dumplings

Dylan Vickers-Fukakusa • 06 December, 2024

🥣 Miso Shiru- Miso Soup    Miso soup is a fundamental aspect of Japanese cuisine. It’s traditionally eaten as an accompaniment with any meal of the day. This particular...

(3)
Continue Reading →

Chinese-Mauritian Street Food with Brendan Pang

Brendan Pang• 25 October, 2024

  © Brendan Pang 2024 Confidential Information     🥟 Grandmere’s Pork and Prawn Wontons - 2 Ways    Serves: 2 Total Time: 1 hour  Active...

(3)
Continue Reading →

Social Cooking Party | Dumplings

Dylan Vickers-Fukakusa• 18 October, 2024

🥣 Miso Shiru- Miso Soup    Miso soup is a fundamental aspect of Japanese cuisine. It’s traditionally eaten as an accompaniment with any meal of the day. This particular...

(1)
Continue Reading →

Social Cooking Party | Spanish

Dylan Fukakusa-Vickers • 18 October, 2024

🥘 Jamon, manchego pintxo- Ham and cheese toast   Pinxtos are a specialty of Basque country. Little slices of bread are topped with a variety of different toppings. Try to buy a...

(2)
Continue Reading →

Social Cooking Party | Mexican

Dylan Fukakusa-Vickers• 18 October, 2024

🥟 Tortilla de Maiz- Corn    There is nothing quite like making fresh corn tortillas. It’s surprisingly easy as long as you have the right tools. A tortilla press is...

(2)
Continue Reading →

Quick &Tasty Wednesdays | Vietnamese

Phillip Moon • 15 May, 2024

🥓Cơm Tấm - Broken Rice with Pork & Pickled Vegetables Traditionally a breakfast dish, com tam has become hugely popular throughout Vietnam and abroad. ‘Tam’ refers to the...

(0)
Continue Reading →

Quick & Tasty Wednesdays | Thai

Anan P• 22 August, 2023

🍜Pad Thai - Stir-Fried Rice Noodles  Pad Thai is the national dish of Thailand and is a beloved street food snack. A combination of tangy tamarind, sweet palm sugar, and fish sauce give...

(4)
Continue Reading →

Social Cooking Party | Korean

Chef Dylan Vickers • 08 June, 2023

Social Cooking Party Korean 🐔 Yangnyeom - KFC Korean Fried Chicken  🍲Bulgogi - Simmered Beef Slices  🌶Banchan- Assorted Pickles and Kimchis       ...

(1)
Continue Reading →

Taste of Vietnamese Cooking

Otao kitchen• 15 May, 2023

Taste of Vietnamese Cooking Goi Ga- Vietnamese Chicken Salad  Chả Giò -Spring Rolls Phở Gà - Rice Noodles+ Aromatic Chicken Stock Nước Chấm - Fish Sauce Dressing...

(1)
Continue Reading →

Flavours of Latin America (I)

Dylan • 11 May, 2023

Flavours of Latin America  🥘 Adobo/ Sofrito  Sofrito is a flavourful base that is a foundation for so many Latin American dishes. It’s best cooked low, and slow. Known...

(4)
Continue Reading →

Thai Stir-fry Master Class

Otao kitchen• 08 May, 2023

  Thai Stir-fry Master Class  

(0)
Continue Reading →

Chinese Steam Boat Master Class

Otao kitchen• 08 May, 2023

      Chinese Steam Boat Master Class Chinese hot pot is a warm, comforting, and social meal to have with close-knit family or friends. Learn how to make hot pot at home!...

(0)
Continue Reading →

Italian Ravioli Master Class

Otao kitchen• 08 May, 2023

(0)
Continue Reading →

Norman Musa Malaysian Cooking Master Class

Norman Musa• 29 November, 2022

  Malaysian Cooking Master Class   Date & Sessions:   Sunday, 26 March 2023   MENU   PAPAYA & MANGO SALAD  Thai style salad with...

(0)
Continue Reading →

High Tea Menu 1

Otao kitchen• 11 October, 2022

High Tea Menu 1 🥪 Tea Sandwiches    Afternoon tea sandwich tips: Getting ahead of the game with your sweet selection is a good idea, but don't assemble your sandwiches too...

(2)
Continue Reading →

Sri Lankan Cooking Master Class

Otao kitchen• 23 August, 2022

Sri Lankan Cooking Master Class 🍘 Roasted Curry Powder    Makes: 180g   INGREDIENTS  45g coriander seeds  30g fennel seeds  30g white...

(2)
Continue Reading →

Social Cooking Party- Vietnamese

Dylan Vickers-Fukakusa• 06 August, 2022

    Social Cooking Party- Vietnamese    🐟 Nước Chấm - Fish Sauce Dressing     This sweet, savoury and sour dressing is an absolutely essential part...

(0)
Continue Reading →

Social Cooking Class- Thai

Dylan Vickers-Fukakusa • 06 August, 2022

Social Cooking Class- Thai      🌶 Phrik Nam Plaa - Fish Sauce Dressing   This fish sauce dressing is a staple of Thai cuisine. It can be used as a salad dressing,...

(1)
Continue Reading →

Social Cooking Party- Japanese

Dylan Vickers-Fukakusa • 06 August, 2022

  Social Cooking Party- Japanese      🐟 Dashi Stock - Bonito and Kelp Stock    Dashi stock is a fundamental component of Japanese cuisine. It has a light,...

(0)
Continue Reading →

Social Cooking Class- Chinese

Dylan Vickers-Fukakusa • 02 August, 2022

  Social Cooking Class- Chinese      🥒Pai Huang Gua- Sichuan Pickled Cucumbers These Sichuan style cucumbers have a lot of depth and flavour from the combination of...

(0)
Continue Reading →

Social Cooking Class - Japanese

Dylan Vickers-Fukakusa • 02 August, 2022

Social Cooking Class - Japanese        🐟 Dashi Stock - Bonito and Kelp Stock    Dashi stock is a fundamental component of Japanese cuisine. It has a...

(0)
Continue Reading →

Parents and Kids Cooking Class - Japanese

Dylan Vickers-Fukakusa • 19 April, 2022

Parents and Kids Cooking Class - Japanese        🍣Makizushi- Sushi Rolls These sushi rolls can be made with any type of seasonal raw fish, and vegetables. A...

(0)
Continue Reading →

Parents and Kids Cooking Class - Thai

Dylan Vickers-Fukakusa • 19 April, 2022

    Thai Parents and Kids Cooking Class    🐔Kaeng Kari Kai - Yellow Chicken Curry This curry paste is an integral part of Thai cuisine. It is used as a flavourful...

(0)
Continue Reading →

Parents and Kids Cooking Class - Chinese

Dylan Vickers-Fukakusa • 10 April, 2022

    Parents and Kids Cooking Class - Chinese       🍜 Hokkien Mee- Stir Fried Noodles with Bok Choy  Serves 2  Total time: 30 minutes ...

(0)
Continue Reading →

Taste of Italian Cooking

Otao kitchen• 06 April, 2021

  ITALIAN COOKING  Cotoletta Milanese - Chicken Cutlet  Salsa di Pomodoro (Simple Tomato Sauce)  Parpadelle al Ouovo (Egg Pasta)  Tiramisu (‘Pick me...

(1)
Continue Reading →

Moon Cake Making Class

Otao kitchen• 29 January, 2021

Moon Cake Making Class      With the Mid-Autumn Festival fast approaching, it's time to start making preparations! This year, why not take your celebrations to the next...

(0)
Continue Reading →

Taste of Japanese Cooking

Dylan Vickers• 06 January, 2021

  JAPANESE COOKING  Okonomiyaki- Savoury Pancake Makizushi - Sushi Rolls- aka shiso, cucumber, salmon or kingfish Miso Shiru- Miso soup   🍣Makizushi- Sushi Rolls These...

(4)
Continue Reading →

Taste of Thai Cooking

Dylan Vickers• 06 January, 2021

      Thai Cooking  Kaeng- Thai curry paste Nam Tok- 'waterfall' beef salad Kaeng Khiao Wan-Thai green curry   🐔 Kaeng Kari Kai - Yellow Chicken...

(1)
Continue Reading →

Parents and Kids Cooking Class - Vietnamese

Dylan Vickers• 06 January, 2021

      Parents and Kids Cooking Class - Vietnamese    🐟 Nước Chấm - Fish Sauce Dressing   This sweet, savoury and sour dressing is an absolutely essential...

(2)
Continue Reading →

Taste of Chinese Cooking

Otao kitchen• 06 January, 2021

Chinese Cooking  Hun Tun Tang- Wonton Soup  Hokkien Mee- Stir-Fried Noodles with Bok Choy  Gong Bao Jiding- Kung Pao Chicken    🥟 Shanghai Hun Tun Shanghai...

(2)
Continue Reading →

Greek Cooking Master Class

Otao kitchen• 21 October, 2020

The Menu Handmade Pita Bread Papoutsakia- Stuffed Eggplant with Lamb and Cheese  Lamb and Chicken Souvlaki  Tzatziki- Herbal Cucumber Yoghurt  Kolokithoke Keftedes-...

(0)
Continue Reading →

Japanese Cooking Master Class 1

Otao kitchen• 05 March, 2020

Menu 1 | Jan Mar May Jul  Sep Nov Makizushi- Sushi Rolls with Seasonal Fish and Vegetables  Miso Shiru - Seasonal Miso Soup  Seasonal Tempura - Mixed, Fried Vegetables,...

(2)
Continue Reading →

Pizza Making Party

Otao kitchen• 06 September, 2020

Pizza Making Party   🍕 Neapolitan Pizza Dough  In Italy, Neapolitan pizza is a protected cultural heritage item. For a pizza to be considered authentic, it should conform to a...

(1)
Continue Reading →

Street Food of Asia Japanese

Otao kitchen• 03 September, 2020

STREET FOOD JAPAN Apr, Aug, Dec *all menus are subject to seasonal change Inarizushi- Tofu Pockets with Salmon  Okonomiyaki- Savoury Bacon and Cabbage Pancake Enoki-Niku Maki- Beef...

(1)
Continue Reading →

Street Food of Asia Chinese

Otao kitchen• 03 September, 2020

STREET FOOD CHINA Mar, Jul, Nov  *all menus are subject to seasonal change Chonqing - Fried Chicken with Sichaun Chillis  Pai Huang Gua- Sichaun Pickled Cucumbers  Hun Tun...

(0)
Continue Reading →

Street Food of Asia Thai

Otao kitchen• 03 September, 2020

STREET FOOD THAILAND Jan, May, Sep  *all menus are subject to seasonal change Gai Tod Nam Pla- Fried Chicken  Pad Thai- Stir-Fried Noodles  Nam Tok Sen-...

(0)
Continue Reading →

Street Food of Asia Vietnamese

Otao kitchen• 03 September, 2020

STREET FOOD VIETNAM Feb, Jun, Oct  *all menus are subject to seasonal change Bun Bo Lá lốt- Beef Wrapped in Betel Leaves with Rice Noodles  Nước Chấm- Fish Sauce Dressing...

(0)
Continue Reading →

Cooking with Australian Ingredients Masterclass

Otao kitchen• 03 September, 2020

Cooking with Australian Ingredients Master Class Damper ‘Flatbread’ with Mountain Pepper Bush Pesto and Goat's Cheese Dip Smoked Kangaroo Tenderloin or Lamb Racks with Taro...

(1)
Continue Reading →

Vegan Cooking Master Class Indian

Otao kitchen• 03 September, 2020

INDIAN COOKING Apr Aug Dec Aloo Bajji Pakora | Potato Fritters Oralu Chitranna | Kerala Festival Rice Malai Kofta- Cashew and Tomato Curry with Potatao and Tofu Balls  Kurma | Mixed...

(0)
Continue Reading →

Vegan Cooking Master Class Korean

Dylan Vickers-Fukakusa • 03 September, 2020

KOREAN COOKING  Feb Jun-Oct Oi-Baek-Kimchi- White Cucumber Kimchi Tteokbokki- Spicy Rice Cakes with Seasonal Vegetables Yachae Twigim- Mixed Fried Vegetables  Gimbap- Vegan...

(0)
Continue Reading →

Vegan Cooking Master Class Japanese

Dylan Vickers-Fukakusa • 03 September, 2020

  🍘Yaki Ganmodoki- Fried Tofu Cakes 🍚 Chirashi Sushi- Colourful Sushi Rice 🍜 Tantan Ramen - Chilli Oil and Sesame Noodles with Ground Pork      🍜 Tantan Ramen...

(0)
Continue Reading →

Vegan Cooking Master Class Vietnamese

Otao kitchen• 03 September, 2020

Vegan Cooking Master Class Vietnamese  VIETNAMESE COOKING  Mar Jul Nov Nuoc Cham- Sweet and Sour Dipping Sauce  Banh It Tran- Steamed Rice and Mungbean Dumplings  Goi...

(1)
Continue Reading →

Italian Cooking Master Class

Otao kitchen• 03 September, 2020

Italian Cooking Master Class Melanzane Alla Involtini Parmigiana - Eggplant and Ricotta Cooked with Tomato Sauce Pappardelle - Fresh Egg Pasta Ragu Al Genovese -Stewed Beef Chuck  Pork...

(0)
Continue Reading →

Mexican Cooking Master Class

Otao kitchen• 03 September, 2020

Mexican Cooking Master Class Tacos de Guisado- Stewed Beef Tortillas- Corn Flatbread Salsa Rojo + Salsa Verde Roasted Tomato and Tomatillo Sauces Ceviche con Tostadas -Lightly Cured Seasonal...

(0)
Continue Reading →

Chinese Cooking Master Class

Otao kitchen• 10 April, 2018

Chinese Cooking Master Class ALL MENUS SUBJECT TO SEASONAL CHANGE Chao Shou- Sichaun Wontons  Chilli and Sesame Oil Sauce  Yuxiang Qiezi- Sichaun Eggplant Mapo Tofu - Tofu with...

(2)
Continue Reading →

Dumpling Party

Ha Nguyen• 04 April, 2018

Dumpling Party Jiaozi Dumpling Dough  GF Dumpling Dough Pork, chicken or vegetarian fillings Dumpling Dipping Sauces Miso Soup     🥟 Jiaozi Dumpling Dough These are...

(1)
Continue Reading →

Thai Cooking Master Class

Otao kitchen• 12 July, 2017

Thai Cooking Master Class Phrik Nam Plaa- Fish Sauce Dressing Kaeng Khiao Wan - Green Curry Paste or Kaeng Phet- Red Curry Paste Tod Man Khao Pod - Fried Corn Fritters Som Tam - Green Papaya...

(0)
Continue Reading →

Spanish Cooking Master Class

Otao kitchen• 18 January, 2018

Spanish Cooking Master Class SAMPLE MENU: (MENUS SUBJECT TO SEASONAL CHANGE)  Croquetas De Jamon/ De Bacalao- Ham and Cheese Croquettes, or Salt Cod Croquettes  Paella...

(0)
Continue Reading →

Korean Cooking Master Class

Otao kitchen• 30 October, 2017

Korean Cooking Master Class A hands-on class exploring bold, comforting, and iconic Korean flavours through fermentation, street food, sauces, fried chicken, pickles, and hearty stew....

(0)
Continue Reading →

Indian Cooking Master Class

Indi Chef• 24 October, 2017

Indian Cooking Master Class Chicken Tikka Masala  Naan- Festival Bread  Mint Raita- Cucumber Yoghurt Palak Paneer - Cottage Cheese and Spinach Curry Authentic Spiced Basmati Rice...

(0)
Continue Reading →

Vietnamese Cooking Class Master

Viet Chef• 12 July, 2017

  Vietnamese Cooking Class Master   Nước Chấm - Fish Sauce Dressing Cha Gio - Vietnamese Spring Rolls Gỏi đu đủ - Green Mango/Papaya Salad Chả Cá Thăng Long...

(1)
Continue Reading →

Japanese Cooking Master Class 2

Otao kitchen• 12 July, 2017

  Japanese Cooking Master Class 2 Menu 2 | Feb Apr Jun Aug Oct Dec Tataki Ponzu- Seasonal Fish with Citrus Soy Sauce  Ramen- Alkaline Noodle Dashi- Seafood Stock Kara-age - Fried...

(2)
Continue Reading →

Indonesian Cooking Master Class

Otao kitchen• 12 July, 2017

Indonesian Cooking Master Class Bumbu Merah- Fragrant Spice Paste Kecap Kachang- Peanut Sauce with Sweet Soy Sauce Ayam Satay- Grilled Turmeric Chicken Skewers Rendang Daging Sedap- Beef...

(1)
Continue Reading →