You know me and food! Well last Saturday Lindsay and I enrolled in a Vietnamese cooking Master class with Otao Kitchen in Richmond. We had a great instructor Dylan who showed us how and then let us make chicken and prawn spring rolls, marinated beef in Betel leaves (fiddly but a wonderful morsell), fish sauce dressing, char-grilled pork skewers, fragrant pork patties with rice noodles and pickled vegetables. All washed down with champers and topped off with coconut tapioca pudding with fresh mango and passionfruit. It was lots of fun and of course you get to eat what you prepare. Absolutely scrumptious! What a way to spend the afternoon - and there was loads left over to bring home.
That’s the second class we’ve done with Otao Kitchen, Richmond - we love it. What next ... hmmm? I rather fancy Japanese but we'll see.
This is Dylan our guide. Lots of fragrant herbs with everything. Just heavenly.
Chicken and prawn spring rolls- yummo.
Marinated beef wrapped in Betel leaves and charred in a hot pan.
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