Cooking with Australian Ingredients Master Class

by Otao Kitchen Cooking School Claim Listing

A celebration of Australia original food and ingredients. Explore unique ingredients and craft meaningful culinary masterpieces. Take a fascinating look into Australia Native food and people.


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img Duration

150 Min.

Course Details

In one of the most multicultural countries in the world, Australian’s take pride in embracing a vibrant and culturally diverse food scene.

What comes to mind and appearing in most polls for Australia’s National dish is roast lamb, BBQ, Fish (‘n chips) Tim Tams, Vegemite and then the debate kicks off with which country on what side of the Tasman can lay claim to Lamingtons and Pavlova.

We know that food itself creates a wonderful connection with time, geography, traditions, storytelling and understanding people and their culture.

Our hungry minds have become intrigued with our sustainable plants and trees, with growing recognition for the tremendous nutritional value and interesting recipe range using Australia’s own food.

Food provenance, promoting local sustainable produce and superfood trends have created a specific interest in Australia’s ingredients and “Bush Tucker” food.

Otao Kitchen expert chefs in sharing their love of creating delicious food is excited to explore the real Australian fruits, herbs and seeds and animal sources such as Kakadu Plum, Quandong, Finger Lime, Wattleseed, Lemon myrtle, Mountain Pepper, Bush plums, Kangaroo and Fish.

Food that provided abundance, nutrition and diversity as a food and medicine source for Aboriginals for tens of thousands of years!

Otao Kitchen recognises some of Australia’s true local sustainable foods using flavourful ingredients for you to prepare and share a 3-course meal. 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.



  • Embracing local and sustainable bush food
  • Learn the health benefit of Australian Native Foods
  • Learn the methods are used in bush foods
  • Make 3-course menu using the local and Australian ingredients
  • Enjoy a social cooking experience
  • Explore Native Herbs and Spices


On The Day:

  • This hands-on finger food making experience lasts for two and half hours
  • Enjoy a complimentary refresher drink on arrival 
  • Demonstration and learn how to prepare favourite Australia produce
  • Cook and plate up your dishes
  • Sit and eat together at the end with a glass of locally made wine or beer


The Menu:

  • Tasmanian Oysters with Mignonette 
  • Wattleseed and Beetroot Salad with Fingerlime Creme Fraiche and Seaweed Oil 
  • Smoked Kangaroo Tenderloin or Lamb Racks with Taro and Beurre Rouge 
  • Murray Cod or Barramundi Steamed in Banana Leaf 
  • Damper ‘Flatbread’ with Mountain Pepper 
  • Melbourne Branch

    393 Victoria St, Melbourne
  • Teacher's Name
  • Ha
  • Teacher's Experience
  • Ha Nguyen is a passionate and talented chef, restaurateur and food consultant with an amazing ability to engage and motivate audience. Ha brings a wealth of international experience, with many years of French and Asian cooking. Chef Hà began his career in Hanoi local restaurants and the Hilton Opera Hotel before travel, study and work in Wellington, New Zealand – New Zealand Diploma in Cookery and Bachelor in Hospitality Management.Chef Hà has started with Intercontinental Hotel Wellington, working with Twelve Apostles Lodge Walk developing menu for Alkina Lodge along Victoria’s Great Ocean Road, delivering nourishing and fresh menus to his clients.He is founder of Otao kitchen cooking classes and food events in Richmond and looks forward to sharing the wonderful experience of cooking with you and your teams and groups. Hà has always believed that cooking; eating and sharing should be an experience, not just a meal. He incorporates the look, the feel, the mind, the soul and the taste into his food.
  • Gender
  • Male
  • Teacher's Nationality
  • N/A

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