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Poultry Essentials

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Serving: 0

Preparation time: 120 minute

Execution time: 120 minute

 

Poultry Essentials

Cooking with Poultry at Home

Classes:

  1. Best of Chicken Essentials
  2. Duck Demystified

Format: Hands-on cooking class
Duration: 3 hours approx. per class
Location: Otao Kitchen

 

Class 1: Best of Chicken Essentials

Months: Jan, Mar, May, Jul, Sep, Nov

Class Menu

  • Chicken butchery
  • Chicken stock, then vegetable soup
  • San Choi Bao lettuce cups
  • Sous-vide chicken salad with chilli oil
  • Chicken roulade with Herbes de Provence
  • Southern comfort fried chicken

Whole Chicken Use

Chicken Part

Class Use

Carcass, wing tips, trim

Chicken stock and vegetable soup

Breast fillets

Sous-vide chicken salad and roulade

Thighs and legs

Fried chicken or roulade

Skin and fat

Rendering, flavour, pan work

Offcuts

Stock, soup, mince or filling

Recipe 1: Whole Chicken Butchery

Learning Focus

Whole-bird breakdown, knife safety, joint identification, yield optimisation.

Ingredients

  • 1 whole chicken
  • Paper towel
  • Salt, optional
  • Sanitiser and clean cloths

Equipment

  • Chef knife
  • Boning knife
  • Poultry shears
  • Chopping board
  • Tray for portions
  • Bowl for bones and trim

Method

  1. Place the chicken breast-side up on a stable board.
  2. Remove the wings by cutting through the natural joint.
  3. Pull each leg away from the body and cut through the skin between breast and leg.
  4. Bend the leg back to expose the hip joint, then cut through the joint.
  5. Separate the thigh and drumstick by cutting through the joint line.
  6. Remove the breasts by cutting along the breastbone and following the rib cage.
  7. Trim excess fat and reserve carcass, wing tips, and bones for stock.
  8. Keep portions chilled until needed.

Chef Note

Do not force the knife through bone. Find the joint and let the knife pass through naturally.

 

Recipe 2: Chicken Stock & Vegetable Soup

Learning Focus

Waste reduction, stock preparation, vegetable cuts, flavour building.

Ingredients

For the stock

  • Chicken carcass, bones, wing tips and trim
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 bay leaf
  • Parsley stalks
  • 4 black peppercorns
  • Cold water to cover

For the soup

  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 onion, diced
  • 1 leek, sliced, optional
  • 1 garlic clove, chopped
  • 1 tablespoon olive oil
  • Chicken stock
  • Salt and pepper
  • Chopped parsley

Method

  1. Place chicken bones and vegetable trim in a pot.
  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 the stock.
  7. For the soup, sweat diced carrot, celery, onion, leek, and garlic in olive oil.
  8. Add chicken stock and simmer until vegetables are tender.
  9. Season with salt, pepper, and parsley.

Chef Note

A gentle simmer gives a cleaner stock. Hard boiling can make the stock cloudy and greasy.

 

Recipe 3: San Choi Bao Lettuce Cups

Learning Focus

Knife skills, chicken mince preparation, aromatics, fast stir-frying, balance of sweet, salty and fresh flavours.

Ingredients

Serves 2–4

  • 250 g chicken mince, or finely chopped chicken thigh
  • 1 tablespoon neutral oil
  • 1 garlic clove, finely chopped
  • 1 teaspoon ginger, finely chopped
  • 1 small shallot, finely diced
  • 2 spring onions, sliced
  • 4 water chestnuts, diced, optional
  • 1 small carrot, finely diced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar or lime juice
  • 1 teaspoon sugar, optional
  • Iceberg or baby cos lettuce cups
  • Coriander and chilli, optional

Method

  1. Prepare lettuce cups and keep chilled.
  2. Finely dice garlic, ginger, shallot, carrot, spring onion, and water chestnuts.
  3. Heat oil in a wok or frying pan.
  4. Add garlic, ginger, and shallot. Cook briefly until aromatic.
  5. Add chicken and stir-fry until cooked through.
  6. Add carrot and water chestnuts. Cook until just tender.
  7. Add soy sauce, oyster sauce, sesame oil, vinegar, and sugar.
  8. Taste and adjust seasoning.
  9. Spoon into lettuce cups and garnish with spring onion, coriander, and chilli.

Chef Note

The filling should be savoury, glossy, and not too wet. Lettuce cups should stay crisp.

 

Recipe 4: Sous-Vide Chicken Salad with Chilli Oil

Learning Focus

Chicken breast cookery, gentle cooking, salad preparation, chilli oil dressing, texture control.

Ingredients

Serves 2

Chicken

  • 1 chicken breast
  • Salt and pepper
  • 1 teaspoon olive oil
  • Lemon zest, optional
  • Thyme, optional

Salad

  • Mixed leaves or cabbage
  • Cucumber, sliced
  • Carrot, julienned
  • Spring onion, sliced
  • Coriander or mint
  • Lime wedges

Chilli oil dressing

  • 2 tablespoons chilli oil
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey or sugar
  • ½ teaspoon sesame oil

Method

  1. Season chicken breast with salt, pepper, olive oil, lemon zest, and thyme.
  2. Seal in a sous-vide bag.
  3. Cook sous-vide until safely cooked through according to chef instructions and food safety requirements.
  4. Chill briefly or rest before slicing.
  5. Prepare salad vegetables with even knife cuts.
  6. Mix chilli oil, soy sauce, lime juice, vinegar, honey, and sesame oil.
  7. Slice chicken neatly across the grain.
  8. Arrange salad, top with chicken, and spoon over dressing.

Chef Note

Sous-vide chicken should be tender, juicy, and evenly cooked. Slice cleanly with a sharp knife to avoid tearing the meat.

 

Recipe 5: Chicken Roulade with Herbes de Provence

Learning Focus

Deboning, flattening, rolling, tying, seasoning, even cooking.

Ingredients

Serves 2

  • 1 large chicken breast or boned chicken leg
  • Salt and pepper
  • 1 teaspoon Herbes de Provence
  • 1 garlic clove, finely chopped
  • 1 tablespoon soft butter or olive oil
  • Lemon zest
  • Parsley, chopped
  • Kitchen twine

Optional filling

  • Spinach
  • Mushrooms
  • Ricotta
  • Roasted capsicum

Method

  1. Lay chicken breast or boned leg between sheets of baking paper.
  2. Gently flatten to an even thickness.
  3. Season with salt, pepper, Herbes de Provence, garlic, lemon zest, and parsley.
  4. Add a thin layer of filling if using.
  5. Roll tightly into a neat cylinder.
  6. Tie with kitchen twine at even intervals.
  7. Sear in a pan until golden.
  8. Finish in the oven until cooked through.
  9. Rest before slicing into rounds.

Chef Note

The roulade must be rolled firmly but not overfilled. Resting helps it slice cleanly.

 

Recipe 6: Southern Comfort Fried Chicken

Learning Focus

Chicken portioning, seasoning, crumbing, frying station workflow, safe frying.

Ingredients

Serves 2–4

Chicken

  • Chicken thighs, drumsticks or wings
  • 250 ml buttermilk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano or thyme
  • Hot sauce, optional

Crumb coating

  • 1 cup plain flour
  • ½ cup cornflour
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne, optional

To cook

  • Neutral oil, for frying
  • Lemon wedges
  • Pickles or slaw, optional

Method

  1. Marinate chicken in buttermilk, salt, pepper, paprika, garlic powder, onion powder, herbs, and hot sauce.
  2. Mix flour, cornflour, paprika, salt, pepper, and cayenne.
  3. Remove chicken from marinade and let excess drip off.
  4. Coat well in seasoned flour.
  5. Rest crumbed chicken for a few minutes so the coating hydrates.
  6. Fry in hot oil until golden and cooked through.
  7. Drain on a rack, not paper towel, to keep the crust crisp.
  8. Serve with lemon, pickles or slaw.

Chef Note

Use a shared frying station for class workflow. Keep raw and cooked chicken trays clearly separated.

 

Class 2: Duck Demystified

Months: Feb, Apr, Jun, Aug, Oct, Dec

Class Menu

  • Duck butchery
  • Duck rillettes with thyme and tarragon
  • Duck breast with gastrique
  • Duck confit cassoulet with garlic-parsley crumbs
  • Duck ragù with pappardelle
  • Duck fat roast potatoes

Whole Duck Use

Duck Part

Class Use

Breasts

Pan-seared duck breast with gastrique

Legs

Confit cassoulet or rillettes

Trim and offcuts

Duck ragù

Bones and carcass

Duck stock

Skin and fat

Rendered duck fat and roast potatoes

Confit meat

Cassoulet and rillettes

Recipe 1: Whole Duck Butchery

Learning Focus

Duck anatomy, fat management, breast removal, leg removal, whole-bird utilisation.

Ingredients

  • 1 whole duck
  • Paper towel
  • Salt, optional
  • Clean trays for duck parts

Equipment

  • Chef knife
  • Boning knife
  • Poultry shears
  • Chopping board
  • Bowls for bones, fat, trim, and meat

Method

  1. Pat duck dry with paper towel.
  2. Remove excess fat from cavity and reserve for rendering.
  3. Remove legs by cutting through the skin between leg and breast.
  4. Bend the leg back to expose the joint, then cut through the joint.
  5. Remove breasts by cutting along the breastbone and following the rib cage.
  6. Keep the skin attached to the breast.
  7. Trim excess fat and reserve for rendering.
  8. Reserve carcass and bones for stock or sauce base.

Chef Note

Duck has more fat than chicken. Teach students to see fat as a cooking ingredient, not waste.

 

Recipe 2: Duck Rillettes with Thyme & Tarragon

Learning Focus

Slow cooking, shredding, seasoning, fat preservation, pâté-style preparation.

Ingredients

Serves 4 as a starter

  • 2 duck legs, cooked confit-style
  • 2 tablespoons duck fat
  • 1 teaspoon thyme leaves
  • 1 teaspoon chopped tarragon
  • 1 small shallot, finely diced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon brandy or orange juice, optional
  • Salt and pepper
  • Toasted bread or cornichons, to serve

Method

  1. Remove skin and bones from cooked duck legs.
  2. Shred meat finely with forks.
  3. Mix with duck fat until spreadable.
  4. Add thyme, tarragon, shallot, mustard, and brandy or orange juice if using.
  5. Season with salt and pepper.
  6. Pack into a ramekin or small bowl.
  7. Serve with toast, cornichons or salad leaves.

Chef Note

Rillettes should be rich but balanced. Herbs, mustard, and acidity help cut through the fat.

 

Recipe 3: Duck Breast with Gastrique

Learning Focus

Rendering duck fat, pan-searing, resting, sauce balance.

Ingredients

Serves 2

Duck

  • 2 duck breasts
  • Salt and pepper

Gastrique

  • 2 tablespoons sugar
  • 2 tablespoons red wine vinegar or sherry vinegar
  • 100 ml orange juice or stock
  • 1 small shallot, finely chopped
  • 1 knob butter
  • Salt, to taste

Method

  1. Pat duck breasts dry.
  2. Score the skin lightly without cutting into the meat.
  3. Season with salt and pepper.
  4. Place duck skin-side down in a cold pan.
  5. Cook slowly to render the fat and crisp the skin.
  6. Turn and cook briefly on the flesh side.
  7. Rest before slicing.
  8. For the gastrique, caramelise sugar gently in a small pan.
  9. Add vinegar carefully and reduce.
  10. Add orange juice or stock and shallot. Simmer until syrupy.
  11. Whisk in butter and season.
  12. Slice duck and serve with gastrique.

Chef Note

Start duck breast in a cold pan. This gives the fat time to render and the skin time to become crisp.

 

Recipe 4: Duck Confit Cassoulet with Garlic-Parsley Crumbs

Learning Focus

Confit preparation, braising, bean cookery, crumb topping, French comfort food technique.

Chef Preparation Before Class

  • Cure duck legs with salt, garlic, thyme, bay leaf, and orange zest.
  • Cook duck legs slowly in duck fat until tender.
  • Chill safely before class.

Ingredients

Serves 4

  • 2 duck confit legs
  • 1 tablespoon duck fat
  • 1 onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 garlic cloves, chopped
  • 1 bay leaf
  • 1 sprig thyme
  • 1 tablespoon tomato paste
  • 400 g cooked white beans
  • 300 ml chicken or duck stock
  • Salt and pepper

Garlic-parsley crumbs

  • ½ cup breadcrumbs
  • 1 garlic clove, finely chopped
  • 2 tablespoons parsley, chopped
  • 1 tablespoon duck fat or olive oil
  • Lemon zest, optional

Method

  1. Warm duck confit gently and remove bones if desired.
  2. Heat duck fat in a pan.
  3. Sweat onion, carrot, celery, and garlic.
  4. Add tomato paste and cook briefly.
  5. Add beans, bay leaf, thyme, and stock.
  6. Simmer until thick and flavourful.
  7. Nestle duck confit into the beans.
  8. Mix breadcrumbs with garlic, parsley, duck fat, and lemon zest.
  9. Sprinkle crumbs over the cassoulet.
  10. Bake until golden and bubbling.

Chef Note

Cassoulet should be hearty and rich, but not dry. Add extra stock if needed during baking.

 

Recipe 5: Duck Ragù with Pappardelle

Learning Focus

Duck trim utilisation, slow cooking, sauce building, pasta finishing.

Ingredients

Serves 4

  • Duck leg meat, trim or diced duck meat
  • 1 tablespoon duck fat or olive oil
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 2 garlic cloves, chopped
  • 1 tablespoon tomato paste
  • 150 ml red wine, optional
  • 400 g crushed tomatoes
  • 200 ml duck or chicken stock
  • 1 bay leaf
  • 1 sprig thyme
  • Salt and pepper
  • Pappardelle pasta
  • Parmesan, optional
  • Parsley, to finish

Method

  1. Dice onion, carrot, and celery evenly.
  2. Brown duck meat or trim in duck fat.
  3. Add onion, carrot, celery, and garlic. Cook until softened.
  4. Add tomato paste and cook for 1–2 minutes.
  5. Add wine if using and reduce.
  6. Add tomatoes, stock, bay leaf, and thyme.
  7. Simmer until duck is tender and sauce is rich.
  8. Shred duck meat if needed.
  9. Cook pappardelle until al dente.
  10. Toss pasta with ragù and finish with parsley and parmesan.

Chef Note

Ragù is a good use for trim and tougher pieces. Slow cooking builds flavour and tenderness.

 

Recipe 6: Duck Fat Roast Potatoes

Learning Focus

Rendered fat use, potato preparation, roasting technique, texture control.

Ingredients

Serves 4

  • 800 g potatoes
  • 3–4 tablespoons duck fat
  • Salt
  • Black pepper
  • Garlic cloves, optional
  • Rosemary or thymex
  • Parsley, chopped, optional

Method

  1. Peel potatoes and cut into even pieces.
  2. Parboil in salted water until edges begin to soften.
  3. Drain and shake gently to roughen the edges.
  4. Heat duck fat in a roasting tray.
  5. Add potatoes carefully and turn to coat.
  6. Roast at 200°C until golden and crisp.
  7. Add garlic and herbs near the end to avoid burning.
  8. Season and finish with parsley.

Chef Note

Rough edges create crunch. Hot fat gives the potatoes a crisp exterior.

 

Recipe 7: Quick Duck Stock

Learning Focus

Whole-bird utilisation, bones and trim, sauce foundation.

Ingredients

Makes approx. 1 litre

  • Duck carcass and bones
  • Duck neck or wing tips, optional
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 bay leaf
  • Thyme
  • Black peppercorns
  • Cold water to cover

Method

  1. Roast duck bones until browned, if time allows.
  2. Place bones in a stockpot with vegetables and aromatics.
  3. Cover with cold water.
  4. Bring to a gentle simmer.
  5. Skim impurities from the surface.
  6. Simmer until flavourful.
  7. Strain and cool quickly.

Chef Note

Duck stock is excellent for sauces, ragù, cassoulet, soups, and reductions.

 

Final Student Learning Summary

Class 1: Chicken Essentials

Skill

Dish

Whole chicken butchery

Chicken portions for multiple recipes

Stock and waste reduction

Chicken stock and vegetable soup

Fast aromatic cooking

San Choi Bao lettuce cups

Gentle chicken breast cookery

Sous-vide chicken salad with chilli oil

Deboning and rolling

Chicken roulade with Herbes de Provence

Crumbing and frying

Southern comfort fried chicken

Class 2: Duck Demystified

Skill

Dish

Duck butchery

Breasts, legs, trim, carcass and fat allocation

Slow cooking and preservation

Duck rillettes

Fat rendering and sauce work

Duck breast with gastrique

Confit and braising

Duck confit cassoulet

Trim utilisation

Duck ragù with pappardelle

Rendered fat cookery

Duck fat roast potatoes

Stock and sauce foundation

Quick duck stock

Core Teaching Message

Poultry cookery is about using the whole bird with confidence. Chicken teaches the foundations: butchery, stock, roasting, frying, and practical family cooking. Duck builds on those skills with richer flavour, rendered fat, confit, sauce work, and refined presentation.

Poultry Essentials

Ingredients

Directions

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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       ...

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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...

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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...

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Thai Stir-fry Master Class

Otao kitchen• 08 May, 2023

  Thai Stir-fry Master Class  

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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!...

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Italian Ravioli Master Class

Otao kitchen• 08 May, 2023

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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...

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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...

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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...

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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...

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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,...

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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,...

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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...

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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...

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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...

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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...

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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 ...

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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...

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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...

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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...

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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...

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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...

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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...

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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-...

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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,...

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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...

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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...

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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...

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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-...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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....

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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...

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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...

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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...

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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...

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