Vegetables & Plant-Based Mastery

Join us with this plant-based cooking classes workshop to discover the smell, touch, taste of the flavour of vegan cookings from India to Japan. Take home your best vegan meal plans and cook up delicious dishes. Combine our traditional vegetarian and vegan food understanding with time spending with your chef to perfect your home cooking to its best. This workshop is designed for anyone who enjoys either cooking at home to a high standard and is interested in a thorough grounding on vegetarian or for aspiring chefs or chefs already working in the industry who are looking to expand their vegetarian repertoire. Given the intensity of this course, it is limited to 8-12 guests only.

HIGHLIGHTS

ON THE DAY

JAPANESE COOKING 

Jan May-Sep

• Chirashi Sushi- Colourful Sushi Rice
• Yaki Ganmodoki - Pan-fried Tofu Cakes 
• Kenchin-Jiru- Root Vegetable Stew
• Ingen Horensou Goma Ae- Green Beans or Spinach in Sesame Sauce 
• Nasu Miso Itame- Eggplant Stir-Fried with Miso
• Tsukemono (Seasonal Japanese pickles)

KOREAN COOKING 

Feb Jun-Oct

• Yeonnik-bap - Sticky Rice Wrapped in Lotus Leaf 
• Saeng-Baechu-Doenjang-Guk - Soup with Bean Paste and Wombok
• Oi-Baek-Kimchi- White Cucumber Kimchi
• Danhobak-Bokkeum- Stir-Fried Kabocha Pumpkin and Broccolini 
• Mul-Naeng Myeon- Cold Buckwheat Noodles with Broth 

VIETNAMESE COOKING 

Mar Jul Nov

• Nuoc Cham- Sweet and Sour Dipping Sauce 
• Banh It Tran- Steamed Rice and Mungbean Dumplings 
• Goi Cuon- Rice Paper Rolls with Seasonal Vegetables 
• Dau Phu Xot Ca Chua – Tofu in Tomato Sauce with Herbs 
• Pho Chay - Vietnamese traditional noodle Pho

INDIAN COOKING

Apr Aug Dec

• Aloo Bajji Pakora | Potato Fritters
• Oralu Chitranna | Kerala Festival Rice
• Palak Paneer- Spinach Curry with Tofu 
• Kurma | Mixed Vegetables with Grated Coconut
• Kara or Palak Chutney | Tomato-Tamarind, or Spinach Sauce

IMPORTANT INFORMATION

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  • This Vegan cooking class is perfect for your Christmas Party, Birthday party, Anniversary, Hens Party, Bucks Party, Team Building Cooking, Work lunch and dinner or Corporate event. We can cater to different dietary requirements - please let us know by email hello@otaoktichen.com.au
  • If you need to cancel or reschedule a booking, you will need to email hello@otaoktichen.com.au. You must do this at least 7 days before your class. We are sorry that we cannot refund or rebook any cancellations made online or in-person after this time.
  • In the event that you are unwell, we ask that you send someone in your place. The participants who are not unwell will still be expected to attend. 
  • Lateness: please arrive 10 minutes before the scheduled start time of the class. We cannot accommodate or refund those who arrive after the scheduled start time, even if you call ahead. The instructor will be expected to start on time and will not be able to repeat the health and safety and/or demonstrations at the beginning of the class.
  • Read more of our FAQs and booking terms.