I will be facilitating a class at one of my favourite spaces in Melbourne; The Fermentary.

Come and learn how to make the Taiwanese Staple, Preserved Mustard Greens. The funky, slightly tart and incredibly umami condiment that is used to balance braised meats and tofus or top mouth-watering noodle soups, such a Taiwanese Beef Noodles.

In this class, you will learn the basics of fermentation and preserve your own mustard greens to take home. You will get to use the preserved mustard greens straight away, after making dough from scratch for Soy Braised Pork Belly Baos, spring onion knots and milk buns.

By the end of class, you will get to enjoy the dishes made in class at a communal dining table and take the rest of your hard work home to enjoy.

Highlights:

- Learn the basics of food preservation and take home your own home made preserved mustard greens 

- Learn about the fundamentals of Taiwanese cuisine, ingredients and flavours

- Master a range of cooking techniques 

- Learn how to make a range of delicious Taiwanese dishes

- Sit back, relax and enjoy the meal with good company

The recipes used in the workshop can be accommodated for vegetarian and dairy-feee. Please let us know if you have any questions.

What you’ll get:

- Guidance from and expert cooking teacher

- All materials and ingredients provided 

- Complimentary welcome drink

- Easy to follow recipe cards so you can recreate the fishes at home for friends and family

Tickets are limited! Reserve a spot now!