Duration: 2.5 Hours (approx.) action packed, hands on class with demonstration
Location: Virtual Class
Learn what to look for when selecting fresh seafood, how to shuck an oyster, and garnish with delicious, unique bush tucker flavours.
Fermentation is more popular than ever and incredibly good for your health. Learn the art of fermentation exploring cabbage and coconut yogurt - it’s easier than you think!
Experiment with technical innovation techniques and try your hand at easy tips for modern cuisine at home with molecular gastronomy - the scientific discipline concerned with the physical and chemical transformations that occur during cooking. Bring out the mad scientist and impress your friends.
Enjoy your prepared meals in good company and stay refreshed with Aunty Dale's trio of Myrtle and Hibiscus Iced or Hot Tea.
What’s on the Menu:
Oysters with lemon aspen blue quandong gel & olive oil pearls.
Sustainable fish ceviche, radish leaf, beetroot & olive oil dust.
Olive oil pearls, Olive oil dust, Xantham Gum uses (radish leaf dressing), Agar Gel (lemon aspen/ blue quandong), Fermentation (Cabbage) and Coconut Yogurt.
OH&S: Long hair should be tied up, please wear comfortable clothes and closed shoes when preparing and cooking.
Important: Please advise us of any dietary requirements and allergies in advance.
Meet Your Chef: Chris Jordan
Chris has been in the Food Industry for 16 years mainly in Sydney working under renowned Chefs Peter Kuravita, Colin Fassindge and Jock Zonfrillo.
Since learning of his indigenous ancestry, Chris has focused on native Australian ingredients and studies Indigenous Philosophy the University Of South Australia. He considers traditional food and knowledge to be an effective weapon in the fight against the environmental issues that Australia faces today and advocates for sustainable practices.
In addition to My Dilly Bag cooking classes, Chris runs a catering and events company that prides itself on using Australian native ingredients and ancient knowledge of customs and techniques to make food that just doesn’t just taste good but also acknowledges, educates and celebrates the unique culture and natural resources Australia has to offer.