Learn some fantastic insider tips and kitchen skills to create masterful dumplings and delicious sauces.
Where: Flinders, Mornington Peninsula
Michael Cole is an award-winning, internationally experienced chef. He's currently co-head chef at Flinders Hotel on the Mornington Peninsula, as well as being responsible for Georgie Bass Café & Cookery, Zigi’s Bar, and private dining gigs. Michael's 18 years of global roaming, cultural gastronomic experiences, and working around Australia, Europe and Asia have influenced his cooking. He has held senior chef positions in kitchens around the world, from Niseko, Japan to Nice, France, and more recently in Tasmania, Mt Buller and now Flinders. Michael was named Chef of the Year 2017 at Foodservice Australia, and competed in World Chefs in Malaysia in June 2018. He has been selected as Australia's candidate for the Bocuse d’Or World Final in Lyon, France in early 2019. You can't get much more expert than that!
From gyoza to wontons and onto a variety of buns learn the ancient art of dumpling making, from folding techniques to the perfect Asian inspired fillings. Then dial the flavour up with a variety of paired dipping sauces that will have you salivating for days!
The fruits of your labour
This varies from class to class, however a minimum is 2 courses (eaten on site) along with supplied beverages. Additional courses or food may be prepared and no additional charges will be incurred for this. All recipes will be provided in a pack for participants to take home.