Ultimate Vegan Cooking 5 Day Workshop

CODE: PZQBSB  |  Class Size: 5-12  |  Skill Level: All  |  Ages: 16+ years old 5 DAYS  |  Gift Vouchers are valid for 3 years.  |  Melbourne START BOOKING NOW

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Explore vibrant spices, beautiful sauces, fresh vegetables, tofu and beans in vegan cooking. If Asian vegan dishes are your dream to make then join us to learn to cook and be inspired by Chinese, Japanese, Thai, Indian and more.

HIGHLIGHTS

  • This Vegan cooking workshop with exclusive hands on cooking classes, incredible cultures, healthy vegan food and cooking moments to share within the vegan cooking environment.
  • Our experienced chef and culture host share their invaluable knowledge for your extra dimension to travel and food experience. 
  • We are native and authentic cooking school to offer multi-day cooking workshop
  • Our passion for our guests to immerse in the region food complexity and make this food journey simple so we can recreate at home.
  • We offer exceptional inclusions with food and wine plus the highest level of personal attention, stunning kitchen studio and equipment.

FOR COURSE OVER ONE WEEK

  • Your day starts at 10am when you arrive for a cup of coffee, tea or juice. You will be getting yourself set up in the kitchen with knife, chopping board and essential tools. You read the menu planning, work plan and recipe notes from the day before. This normally takes up less than an hour.
  • You will be working on herb and vegetable first. Learn about the spices and sauce after. Then we then work through pasta, noodles, working soy and seitan. The chef will demonstrate the dishes and explain culturally aspect of each recipe. This process may take up 1-1.5 hours. 
  • Each guest will pair up with another to cook between 2-4 dishes from couple of hours with guidance and support from their chef. There is plenty of opportunity for one-to-one guidance. At the end of the class there is a tutored tasting and students are assessed on a daily basis throughout the course. This cooking may take up to an hour for quick dishes.
  • At noon all the guests, teachers and invited guests sit down together for a communal lunch of what you have cooked before with some wines and beers. We then clean the kitchen up.
  • The afternoon demonstration begins at 1.30pm with a question and answer session on the morning’s cooking session. The course starts at basics and moves through to more advanced techniques for more complex dishes. We will finish other meat and other complex dishes. At the end of the afternoon cooking class each guest will have opportunity to taste each dish. This may take up 1-1.5 hours.
  • The guests will help to clean up, tidy the kitchen and plan the next day menu and shopping list so they know what to aim for when they are in the kitchen next day. The class will finish by 4pm.

THE ULTIMATE VEGAN COOKING

MARKET TOUR, MENU PLANNING AND NUTRITION IN THE KITCHEN

With Asian food and walking tour to fresh market inspiration, you begin to build a personalised menu and understand nutritional foundation that will help shape your decisions related to yours and your family health and food. You bring home ideas for dietary restrictions that could influence your cooking at home. You demonstrate good planning in cooking high quality and healthy dishes. You will learn to understand, plan and organise food production and apply batch cooking principle.

ASIAN HERBS AND SPICES IN YOUR KITCHEN

Discovering that the flavour of Asia with Thai, Vietnamese, Japanese, Indian and Indonesian and more with Asian herbs and spices. We will show you nutmeg, clove, pepper, and cinnamon, which common to many cultural foods plus many spices.  We will introduce to you the common spices and herbs used in daily cooking throughout Southeast Asia: lemongrass, bird's eye chillies, galangal, Thai basil, kaffir lime leaves, Vietnamese mint, betel leaf, coriander root, tamarind, pandan leaves, curry leaves and many more.  All of which give those tantalising flavours and aromas to an unparalleled spirit of Asia dishes. 

PLANT BASED KITCHEN SET UP

You’ll learn about stocking your kitchen with the necessary ingredients and tools.

FOOD AND KITCHEN SAFETY

Food-borne illness can be an issue both inside and outside of the home, regardless of how well we think we know our food from purchase, transport, storage, preparation, cooking, reheating and serving. You will learn these techniques and habits to keep you and your family and your loved one happy and healthy. 

KNIVES AND CHOPPING AND SHARPENING

 Safety is our first priority. We show you the best ways to handle with knives so you can become more comfortable and proficient with handling a knife. Since a knife is the most important tool in the kitchen and perhaps your cooking style, we offer guidance on how to select and care for your knives while giving you opportunity to practice your skills with a professional chef. 

SALAD AND DRESSINGS

Freshly make salads are a healthy and refreshing part of a balanced diet. By using a variety of vegetables and fruits, salads will not only look amazing but they will taste great. We show you how to select, to clean, to dry and store salads. Your will learn how to cut, to prepare, to dress, to toss a salad, to combine different salads with a variety of dressings.

VEGETABLES

This lesson you will learn fundamentals of vegetable choice, storage, preparation and eating. Focus is given to preserving vegetable pigments, blanching, par-boiling, steaming and stir-frying a variety of fresh vegetables.

STOCKS, SOUPS AND SEASONING

In this lesson you will learn to prepare the most common types of stocks. We will use the stock for broths and soups.

RICE, GRAIN, LEGUME

 
You will learn about how to prepare rice by steaming and boiling and how to make a stir fry rice and other rice dishes. You will also be introduced to the concepts of cooking grains and legume, and how to prepare some Asian desserts using rice as a base. You will learn how to buy and store dried beans and legume. You will learn how to prepare them for cooking and the advantages of and the various methods in which to soak them. You will also learn how to properly cook and test beans for doneness.

NOODLES AND DUMPLINGS

 The elastic properties of gluten enable wheat based dough to be stretched and shaped into the many different shapes and sizes. You will learn about gluten, how extruded and laminated noodles and dumpling skins are made, the differences between them and when you might choose one over the other. You will also learn how to cook your dumplings and noodles to perfection, every time. If you are gluten free person we include a session of alternatives.

PLANT BASED PROTEIN PRODUCTS 


We start from the best of cooking method workshop. It will introduce some foundational information on how to heat a pan so you can properly sear, slow cook, pan fry, deep fry and slow cook, stir fry foods. You will learn the few key indicators to look for when using these methods along with some simple yet effective cooking methods that will enable you to master the art of cooking. 

PROTEIN WITH SOY AND SEITAN

 You will learn how to identify the most popular ways to cook soys and seitan. We will demonstrate how to make two popular protein in Asian cooking - to fu and seitan.

OIL FREE AND LOW SALT+ RAW GASTRONOMY  

We will focus on using juicing, concentrating, showcase vegetables, understand "super foods", geminating, sprouting and kitchen garderning, dehydrating and fermenting, raw sauce and condiments and raw desert making.


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