Seasonal Sunday Lunch – Vietnamese with Tracey Lister
100 Mile Foodie
No booking fee
Cancel up to 48hrs beforehand
Master of Vietnamese cuisine, chef Tracey Lister heads up the kitchen for this month's seasonal Sunday lunch
Where: Somerville, Mornington Peninsula
Chef Tracey Lister knows how to shop, cook and eat in Vietnam. She has been living in Hanoi or visiting regularly for the last 17 years. Tracey and her family returned to Hanoi in April 2008 and she opened Hanoi Cooking Centre, a purpose-built cooking school and cafe nestled on the edge of the Old Quarter. In October 2008 Tracey and her husband released KOTO: a culinary journey through Vietnam. It has since sold over 9000 copies in Australia, Japan, the UK, the USA and Vietnam. Their second book, Vietnamese Street Food, was released in 2011 and has been translated into German and Finnish. Recent books, Real Vietnamese Cooking (2014) and Made in Vietnam (2017), have followed. Tracey first came to live in Hanoi in 2000 after 15 years in the Melbourne restaurant scene, and was determined to put her extensive hospitality experience to good use. Her opportunity came in the form of KOTO, a grass-roots charity that helps street kids to free themselves from the poverty cycle through vocational training. As the project’s first chef/trainer, Tracey’s contribution to the KOTO training project was to help disadvantaged young people transform themselves into sought-after hospitality professionals. Tracey’s time at KOTO allowed her to develop a deep appreciation of Vietnamese cuisine. Through research and professional relationships, Tracey has continued to explore the place of food in Vietnamese history and culture, from street stalls and market shopping to age-old family recipes and fine restaurants. In Vietnam she is acknowledged as an expert on Vietnamese food, evident in her appointment as executive chef of the 1000 years of Hanoi State Banquet for 900 dignitaries.
Held on the first Sunday of every month, these long-table Sunday lunches make the most of the weekend, before Monday rolls around. This month chef Tracey Lister will prepare the menu: Vietnamese-inspired dishes, guaranteed to transport you to another hemisphere! Ease into the day with a glass of local bubbles and seasonal syrup: perhaps elderflower, cherry, strawberry or rose, whatever pretty and fragrant ingredients the season has to offer. Things start getting tasty straight away, with wok-tossed peanuts with lime leaf, lemongrass and chilli. Tracey's menu will look something like this: Hoi An spring rolls of soy-poached mackerel, pickled cabbage and sesame seeds Green papaya salad with herbs, chilli and crushed peanuts Green bean, shaved coconut, avocado and jicama salad Braised squid filled with pork and cellophane noodles BBQ chicken wings with lime leaf, five spice and galangal Mango and passionfruit trifle Our proximity to farm-gate produce means that ingredients are often harvested just hours before lunch, which is served on the deck under our gracious golden elm tree, on the long table set exclusively for ten.
The fruits of your labour
There's not a lot of labour going on at this lunch! It's all about the fruits: your meal, the company, and making the most of a long Sunday afternoon.