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Asian Finger Food Cooking Class

Richmond, VIC - Show on map
OKA038
For 1 person
Instant book
$165 each
Buy now and choose a date & time later
1 Adult
$165 each

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Highlights

  • Hands-on cooking class focused on delicious finger food
  • Learn tips and tricks for making and presenting canapés
  • Eat your creations at the end of the class, served alongside a glass of sparkling wine or beer

Learn the techniques, recipes and secrets behind your favourite Asian canapés in this hands-on cooking class. A professional chef will share valuable tips and tricks, from preparation through to plating, that are bound to impress your guests at your next dinner soiree.

What's Included?

  • Chef tuition
  • All ingredients and equipment
  • Refresher drink on arrival
  • Glass of sparkling wine or beer

Whether your looking for appetiser inspo or planning your next dinner party, you'll love this interactive canape cooking class. The menu changes every month, showcasing some of your favourite finger food and street food from Japan, Thailand, China or Vietnam. Learn to showcase staple ingredients with local meat and seafood, and finish the session with a sit down meal. Toast to your efforts with a glass of sparkling wine or beer, and leave with confidence to pull off a flawless dinner party!

Thai Street Food (January, March, September)

  • Nam Phrik Kaeng Daeng -Red Thai Curry Paste
  • Prik Nam Plaa- Fish Sauce Dressing
  • Tod Mun Pla- Thai Fish Cakes
  • Gai Tod Nam Pla- Glazed Chicken Wings
  • Tod Man Khao Pod -Corn Fritters
  • Nam Tok- 'Waterfall' Beef Salad

Vietnamese Street Food (February, June, October)

  • Goi Cuon-Rice Paper Rolls
  • Bo la lot- Beef In Betel Leaf
  • Nuoc Cham- Fish Sauce Dressing
  • Banh My Xa Xiu - Mini Baguette with Vietnamese Meatballs
  • Cha - Lemongrass Sausage with Herbs

Chinese Street Food (March, June, November)

  • Cong You Bing- Spring Onion Pancakes
  • Ma La Ji Chi- Chonqing Chicken Wings
  • Pai Huang Gua- Sichaun Pickled Cucumbers
  • Gua Bao - Steamed Pork Buns with Caramelised Pork Belly and Quick Pickles

Japanese Street Food (April, August, December)

  • Inarizushi- Tofu Pockets with Salmon Salad
  • Tsukune -Chicken Meatballs with Teriyaki Sauce
  • Enoki-Niku Maki- Beef Rolls with Enoki Mushrooms
  • Horensou Hakusai Maki no Goma Ae- Chinese Cabbage and Spinach Rolls with Sesame Sauce

Session Length

  • Please allow 2-3 hours for the duration of this experience
  • Please arrive 10 minutes prior to the scheduled class start time as doors will be locked promptly at commencement of the class

Guidelines

  • Please dress comfortably for a kitchen equipment
  • Shoes should be non-slip and must be closed-in
  • The provider has the right to refuse entry to participants if they are not wearing appropriate footwear or clothing
  • Long hair should be tied back and jewellery kept to a minimum
  • Please advice of any dietary requirements or allergies at the time of booking
  • Children 15-18 years old must attend with a parent or guardian
  • Liquor is strictly served to participants over 18 years old

Cancellation

Once this experience has been confirmed, changes are at the discretion of the experience provider and arranged directly with them according to their policy.

  • If you need to cancel or reschedule a booking you will need to email the experience provider at least 7 days before your class
  • No cancellations or rescheduling within 7 days of the class date
  • In the event that you are unwell it is asked that you send someone in your place. The participants who are not unwell will still be expected to attend
  • Please arrive 10 minutes before the scheduled start time of the class. No changes will be allowed for those who arrival after the scheduled start time, 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

Numbers on the Day

There will be a minimum of 10 participants and maximum of 20 participants.

Dress Code

Please wear close toed shoes appropriate for kitchen environments.

This experience takes place in Richmond, Melbourne.