MAKE AUSTRALIAN TASTE WITH INGREDIENT BOX AT HOME 

Get a taste of Australia's local cuisine with this interactive cooking and dining experience online. Begin with a gin and finger lime cocktail, then learn how to make green apple salad with Australia Bush Spice and Paste. You will explore the flavour under the guidance of an expert chef. Master the art of correctly cooking meat or fish wraped in leaf before sitting down to a meal of native Australian, paired with our boutique gin. 

Otao Kitchen in Going Native Australia recognises some of Australia’s true local sustainable foods using flavourful ingredients for you to prepare and share a 2-course meal online. This is a unique cooking and dining experience where you will have a deeper understanding of the amazing value of Native Food to your health, the environment and of course their delicious culinary uses and wide array of recipes.

ZOOM LINK

• Zoom link on the day https://zoom.us/j/8697696969. If you want to learn more about how to join Zoom meeting here
• Zoom link for a private and corporate class may be different because your event organiser may use your own Zoom, Microsoft or other corporate account. 

THE MENU 

• Australian Bush Spice, Green Apple, Carrot and Dry Beef.
• Murray Cod or Barramundi or Chicken Steamed in Banana Leaf 
• Damper ‘Flatbread’ with Mountain Pepper 

THE NATIVE INGREDIENTS KIT *

• QR code linked to the recipes and an online instructional video 
• Damper ‘Flatbread’ Flour Blend 
• House-made spice mix
• House-made Spice Paste 
• Banana Leaf
• A 200ml pre mix Brogan Way Gin Tasting (put them in the freezer) and get some ice ready.
• Delivery included within Australia

ON THE DAY 

• This online Zoom class lasts for 1-2 hours you will need a device with internet connection
• Meet our expert chef and see a demonstration of the native cooking steps
• The recipe will make a meal for two.
• In rare situations, we may have to restart the online class. 

WHAT DO I BRING?

• 1 apples, 1 carrot, 1/2 bunch mint 
• 300g Murray Cod or Barramundi or Chicken
• Salt, sugar and pepper to taste
• Olive Oil
• 100ml Greek yoghurt 
• 3 tbsp plain flour (for dusting)

WHAT TO BRING?

• Sharp knife and cutting board 
• vegetable grater or mandoline 
• Sturdy sauté pans with lid (pan-fry) or a large pot with a steamer setup (steam)
• A set of small bowls for your organising your ingredients and a few bowls for mixing
• A spatula, tong, and tablespoons
• Measuring cups, measuring spoons and a digital scale optional
• Cling wrap

SPECIAL DIET NOTES

• Meat eater - you can use meat instead of fish
• Gluten-free - the class has flour to make Damper ‘Flatbread’ with Mountain Pepper 
• Dairy-free - the recipes includes no dairy.
• Low sodium. Use less salt.
• Halal- No meat in the recipes
• No nuts. We don't include any nuts in this class

HOW WE RUN THE CLASS?

• Learning by doing! You can start cooking at your own pace before and after the actual online class because you can click on the QR code for the video and recipe.
• We will answer your question pre- and post-class by email hello@otaokitchen.com.au. If you made the recipes, you would have more questions for us. We hope this is one of your favourite dishes for some time!
• We recommend you to watch the pre-recorded the video below to understand the recipes before you start making and cooking. 
• In this online cooking class, you are welcome to BYO your wine and beer. However, for safety, please focus on cooking, and you can drink with the meal later.
•  If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.
• Please note that the start times for this virtual experience are scheduled in Melbourne - Australian Eastern Standard Time (AEST). Please be aware and adjust the start time to your time zone if you are not based in Australia.

EQUIPMENT 

• Sharp knife and cutting board 
• Sturdy sauté pans, a large pot with a steamer setup
• A set of small bowls for your organising your ingredients and a few bowls for mixing
• A rolling pin, spatula, tong, and tablespoons
• Measuring cups, measuring spoons and a digital scale
• Cling wrap

CAN MY CHILDREN JOIN?

• Children who are attending online cooking classes must be participating with a parent or guardian. 
• Because of the difficulty of the course material, we recommend this program for children ten years old or older.

CANCELLATIONS AND CHANGE FOR DATES

• As soon as you sign up, we will send you information, so you can get access to the class resources. We will send you recipes, videos and Zoom details. No cancellation, but you can change the date.
• If you miss the Zoom class, let us know, as we will have the record for you.
• If you buy the voucher from the 3rd party, you will be bounced by the terms which we don't have the control over their business practices.

MORE FREQUENT ASKED QUESTIONS

🍘 Damper ‘Flatbread’ 

Damper is an outback, camping bread normally made with baking soda and cooked over the campfire in a loaf tin. This flatbread version is a modern adaptation that can also easily be cooked over the fire, but more conveniently in a frying pan rather than loaf tin. 

Serves: makes 4 flatbreads

Preparation time: 1 hour

Execution time: 15 minutes 

INGREDIENTS 

• 185g flour 

• 100ml warm water 

• 1 tbsp Greek yoghurt 

• 1 tbsp olive oil 

• 1/2 tsp salt

• 1/2 tsp sugar  

• 1 tsp yeast 

METHOD 

1. Place all ingredients together in a mixing bowl. Incorporate with your hands until the dough forms a shaggy mass. Transfer the dough to the surface of the table. Knead the dough for 5-7 minutes or until the dough becomes smooth. 

2. Transfer the dough to a bowl lubricated with a bit of olive oil. Make sure each side of the dough is covered in oil. Cover the bowl with cling film and allow to rise for 1-1.5 hours or until the dough nearly doubles in size. 

3. Preheat a heavy bottomed pan over medium-low heat, or a grill. 

4. Divide the dough into 2 pieces. Lightly flour the surface of your work station. Place one of the pieces of dough onto the surface of the table. Lightly flour the top of the dough. Roll the dough out into a circle about 10cm in diameter. 

5. Place the flatbread into the pan or grill and cook for about 1-2 minutes or until the dough begins to puff and rise. Flip the dough over to the other side and cook for an additional 1-2 minutes or until both sides have puffed up and are an attractive golden brown. 

6. Stack the finished flatbreads on top of each other. Rest for 2-3 minutes before serving. 

🐟 Murray Cod or Barramundi Steamed in Banana Leaf

Steaming or grilling fish wrapped in a banana leaf, especially over fire is an excellent technique that helps seal in the natural juices and marinade inside of the fish. It also insulates the fish from the direct heat of the grill, making it less likely to overcook and dry out. 

Preparation time: 20 minutes

Execution time: 20 minutes 

Serves: 2

INGREDIENTS 

• 250g barramundi, de-boned, cleaned, divided into 2 

• 1 clove garlic 

• 8 leaves (2.5g) lemon myrtle, minced finely 

• 9 (10g) sprigs of samphire or wild mint

• 1 tsp lemon zest (1 lemon worth) 

• 6 (15g) macadamia nuts, toasted 

• 1 tbsp olive oil 

• ½ tsp salt 

• 2 banana leaves

METHOD 

1. Place the macadamia nuts, lemon myrtle, kaffir lime leaves, lemon zest, garlic, and salt into a mortar and pestle and crush until the mixture forms a paste consistency. Mix the olive oil in at the very end. 
2. Remove the paste from the mortar and pestle, and rub the fish on all sides until it is coated well. Allow the fish to marinate for 3-4 hours ideally.
3. Place a piece of the fish in the center of one of the banana leaves, fold the left side over the fish, folding the excess over. Fold the right side over top of the fish, folding the excess over, mirroring the other side. Roll the fish in the banana leaf until the whole thing is sealed. 
4. Steam the fish for 10 minutes, or preheat an oven to 180C on fan force, or 190C without, and bake the parcels for 10-15 minutes until cooked through. To check if the parcels are cooked through. Use a small knife and poke into the banana leaf. 

🥕 Apple, Carrot and Biltong Salad 

This tart and refreshing salad features a spice blend with lemon myrtle bush tomato and aniseed myrtle. Shredded biltong gives it a wholesome and hearty base. 

Preparation time: 20 minutes

Execution time: 20 minutes 

Serves: 2

INGREDIENTS 

• 1 apple, shredded 

• 1 medium sized carrot, shredded 

• 30g biltong, shredded 

• 1 tbsp olive oil 

• 1 tsp lemon myrtle vinegar

• 1 tsp bush spice (blend of Australian coriander, pumpkin, lemon myrtle, bush tomato, sea salt, onion, native thyme, aniseed myrtle, chives, chilli, garlic, sugar)

• 1/2 bunch of mint, picked 

METHOD

1. Place all the ingredients in a mixing bowl. Mix thoroughly. 

2. Taste and adjust seasoning if necessary. Place the salad on a plate garnishing it with fresh picked mint if desired. 

🍹 Australiana ‘Negroni’ 

This bitter and complex cocktail is infused with unique Australian botanicals for a twist on a classic. 

Serves: makes 2 cocktails 

Preparation time: 5 minutes

Execution time: 1 minute

INGREDIENTS 

• 60ml Brogan’s Way Evening Light Gin  

• 60ml Madenii Classic Vermouth 

• 60ml Poor Tom’s Imbroglio Australian Amaro 

• 10ml water 

• Optionall: orange wedge

METHOD 

1. Simply place this pre-bottled cocktail in the fridge. To get it extra cold and smooth, place the bottle in the freezer for an additional 20-30 minutes. 

2. Pour over large cubes of ice, and garnish with an orange wedge.