In this class, you will be greeted with a cup of hot and nourishing kimchi and tofu stew that you can enjoy whilst you settle into the class and hear all about the health benefits of eating kimchi and other fermented foods.
DurationIn this class, you will be greeted with a cup of hot and nourishing kimchi and tofu stew that you can enjoy whilst you settle into the class and hear all about the health benefits of eating kimchi and other fermented foods.
After the intro, we will go straight to the best bit... getting our hands messy. We will be making Kimchi Mandu, a Korean Kimchi dumpling that’s absolutely delicious filled with pork, tofu, spring onions and other fantastic flavours.
Inma will also demo how to make a few of the most popular kimchi condiments, one of which will be used to dress a side salad that we will be eating at the end of the class together with the main event - Kimchi fried rice.
Who doesn’t like it, right? This dish will accompany the dumplings, salad and condiments in what will be a truly special kimchi fest all around.
We’ve collaborated with Hippopatamus restaurant at the Museum (now QT) Hotel on a “Dine with Monet” Wellington-on-a-plate event where the chefs recreated recipes from Claude Monet’s life in Giverny; in 2018, Sofitel joined Savour to bring to life the era of the Parisian Belle Epoque with an evening of fine dining, cabaret music and culinary history.
More recently, the fabulous culinary gastronomad and Kiwi icon, Peta Mathias, joined us for a series of cooking workshops at Te Papa Museum to celebrate love and food stories from her book "Eat Your Heart Out" and will return in October 2021 to launch her new book, 'Shed Couture', with an afternoon of food, fashion and fun!
Ah, bulgogi… the queen of the prom. This is another well-known Korean dish, second only to kimchi probably.
Join Cecilia on a taste journey where you will learn how to cook a diverse range of Korean dishes. Kim chi, bulgogi, gugelpan, darkgalbi, gal bi jim and bipimbap are some of the dishes that may be covered depending on the interests of the class.
Kimchi is a spicy Korean side dish created from salted, fermented vegetables, usually cabbage and radishes. It gets its unique kick from a paste made of chilli powder, garlic, ginger, red pepper and sugar and its recognizable tang from fish sauce.
This class is a must for those of you looking to completely upgrade your skills and learn how to cook a new repertoire of delicious BBQ recipes. The cooking school chefs will run through the BBQ essentials including sourcing great produce, delicious marinades, cooking temperatures and different ...
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