Malaysian Peranakan Hands-on Cooking Experience by Lilly Wright (Flying Chillies)

This class is suitable for a beginner. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly.

The culinary history of Peranakan or Nyonya cuisine is a long and rich one. Born from the migration of Chinese sailors to the Malay Archipelago during the 13th century and onward, it’s a fusion of local ingredients, traditional Chinese cooking techniques, and flourishes of both colonial (Dutch, Portuguese and English) and neighbourly (Thai and Indian) influence.

In these classes, you will be guided by Lilly, who will use the traditional technique to create the flavor that makes the melting pot of Malaysian cuisine special.

Working in groups, you will prepare your meal from scratch from introducing all Malaysian ingredients to preparing your spice paste.

The menu for this class will be:

1. Cucur udang (prawn or Vegetable fritter)

2. Karipap (curry puff with potato and curry filling)

3. Kari ayam kapitan (Kapitan chicken curry)

4. Sambal terung (golden fragrant eggplant sambal)

5. Kerabu bee hoon (Nyonya rice noodle salad with herbs)

6. Babi Pongteh (braised pork belly with palm sugar and fermented soy beans)

7. Chap chye (mixed vegetable stew)

8. Steam jasmine rice

9. Bubur cha cha (fragrant coconut cream, sweet potatoes, and tapioca pearls (sago pearls)

Enjoy the feast in our beautiful communal dining setting, finishing off with a delicious dessert. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly. Have opportunities to ask questions and learn more about Malaysian cuisine.

This class is not suitable for vegetarians.

We provide:

• Premium ingredients from Malaysia/Indonesia

• Free-range organic meat and poultry

• All equipment

• Aprons

• Digital recipes will be sent to you after your experience

• Traditional music from Malaysia/Indonesia

We need you to provide us with an open mind and heart, a good appetite, close-to-toe shoes, and a hair tie for long hair.

* Location is Barkly Square: 25 Barkly St, Ballarat East 3350. Please plan to arrive 10 minutes before the start time.

*Please read our Terms and Conditions below before purchasing your ticket.

TERMS AND CONDITIONS

Cancellation and Refund Policy:

Flying Chillies does not offer refunds or credit notes for:

• ‘Change of mind’ with any reasons

• If a person does not attend a Class or Service

• if a person fails to meet these Terms and Conditions and Flying Chillies

2 weeks or less notice: This includes if you or anyone have symptoms of COVID-19. No refunds, transfers, or credit notes, this is because Flying Chillies has committed to paying in advance the rent, staff (which is mostly from migrant women that arrived in Ballarat to find employment), and everything that we need to cover. You are welcome to send someone in your place to attend a Flying Chillies class or Service - please simply email us their name, contact number, and any dietary requirements, and we will do our best to accommodate them.

More than 2 weeks’ notice: No refunds. We are happy to issue you with a credit note that you can use to enroll in a different Flying Chillies class or Service or use at a later date.

We do not send reminder notices for our classes and services. If you miss the class, we do not provide refunds or credit notes.

What if Flying Chillies cancels or reschedules a class or Service?

If we ever need to cancel, reschedule or relocate a class or service, we will notify you as soon as possible. In the event, that a class or service is rescheduled or relocated and you are unable to attend as a result, we will of course provide you with a full refund using the same method by which you paid, or (if you prefer) a credit note for you to attend another class or service at a later date.

Indian Banana Leaf Hands-on Cooking Experience by Lilly Wright (Flying Chillies)

This class is suitable for a beginner. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly.

The tradition of having banana leaf rice comes from Southern India where rice is more commonly consumed compared to 'roti' or naan. If you are familiar with Indian Rice Thali which is served on round metal plates, banana leaf rice has a similar concept whereby several dishes such as vegetables, rasam (sour soup), curries, and papadam'(crispy crackers) are served along with rice. However, all the dishes are served on a piece of banana leaf instead of a metal plate.

In these classes, you will be guided by Lilly, who will use the traditional technique to create sambal paste. Working in groups, you will prepare your meal from scratch from introducing all ingredients to preparing your spice paste.

The menu for this class will be:

• Papadam

• Lentil dhal

• Eggplant and potato curry

• Cucumber raita - Chopped cucumber in yogurt

• Eggs curry

• Roasted cauliflower and chickpea curry

• Chicken kurma in coconut gravy

• Chicken 65 - deep-fried chicken with curry spice

• Steamed jasmine rice

• Rasmalai truffle

  Enjoy the feast in our beautiful communal dining setting, finishing off with a delicious dessert. Have opportunities to ask questions and learn more about Indonesian cuisine.

This class is suitable for vegetarians.

We provide:

• Premium ingredients from Malaysia/Indonesia

• Free-range organic meat and poultry

• All equipment

• Aprons

• Digital recipes will be sent to you after your experience

• Traditional music from Malaysia/Indonesia

We need you to provide us with an open mind and heart, a good appetite, close-to-toe shoes, and a hair tie for long hair.

* Location is Barkly Square: 25 Barkly St, Ballarat East 3350. Please plan to arrive 10 minutes before the start time.

*Please read our Terms and Conditions below before purchasing your ticket.

TERMS AND CONDITIONS

Cancellation and Refund Policy:

Flying Chillies does not offer refunds or credit notes for:

• ‘Change of mind’ with any reasons

• If a person does not attend a Class or Service

• if a person fails to meet these Terms and Conditions and Flying Chillies

2 weeks or less notice: This includes if you or anyone have symptoms of COVID-19. No refunds, transfers, or credit notes, this is because Flying Chillies has committed to paying in advance the rent, staff (which is mostly from migrant women that arrived in Ballarat to find employment), and everything that we need to cover. You are welcome to send someone in your place to attend a Flying Chillies class or Service - please simply email us their name, contact number, and any dietary requirements, and we will do our best to accommodate them.

More than 2 weeks’ notice: No refunds. We are happy to issue you with a credit note that you can use to enroll in a different Flying Chillies class or Service or use at a later date.

We do not send reminder notices for our classes and services. If you miss the class, we do not provide refunds or credit notes.

What if Flying Chillies cancels or reschedules a class or Service?

If we ever need to cancel, reschedule or relocate a class or service, we will notify you as soon as possible. In the event, that a class or service is rescheduled or relocated and you are unable to attend as a result, we will of course provide you with a full refund using the same method by which you paid, or (if you prefer) a credit note for you to attend another class or service at a later date.

MALAYSIAN AUTHENTIC COOKING CLASS

This class is suitable for a beginner. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly.

I grew up in Malaysia, where I enjoyed eating local dishes every day. Now that I live in Ballarat and have become familiar with very different cuisine, I've gained some perspective on what makes Malaysian food unique.

Precise Ingredients

In Malay cooking, having the correct ingredients is crucial to the success of each dish because every single flavor is a critical part of the whole. If you can't get the right ingredients, the dish won't be as authentic and genuine as it should be.

In these 3 hours of hands-on cooking class, Participants will team up in pairs following the recipes guided by Lilly, from introducing all Malaysia staple ingredients to the technique archieving the authentic flavour. And at the end of the class enjoy all the tasty creations they have made.

The menu for this class will be:

• Teh Tarik (Pulled tea)

• Karipap (Curry puff with potato and curry leaf filling)

• Nasi Lemak (fragrant coconut rice, with sambal and condiments such as anchovies, peanut, boiled egg, papadum, and cucumbers)

• Ayam Goreng Berempah (Malaysian spiced fried chicken)

• Okra stir fry with a spiced mix

• Kerabu Mangga (Green maggo or green papaya salad)

• Prawn sambal

• Beef Rendang (Spiced beef curry with coconut cream and paste)

• Kuih Puteri Ayu (Steam sponge cake with coconut topping)

You will learn how to wrap the coconut rice with banana leaf into packets (parcel) of pyramids just like hawkers stall do. You will also learn how mix hot milk tea beverage pouring process of "pulling" the drink during preparation

Enjoy the feast in our beautiful communal dining setting, finishing off with a delicious dessert. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly. Have opportunities to ask questions and learn more about Malaysian cuisine.

Please email us any dietary requirements

We provide:

• Premium ingredients from Malaysia/Indonesia

• Free-range organic meat and poultry

• All equipment

• Aprons

• Digital recipes, will be sent to you after your experience

• Traditional music from Malaysia/Indonesia

We need you to provide us with an open mind and heart, a good appetite, close-to-toe shoes, and a hair tie for long hair.

* Location is Barkly Square: 25 Barkly St, Ballarat East 3350. Please plan to arrive 10 minutes before the start time.

*Please read our Terms and Conditions below before purchasing your ticket.

TERMS AND CONDITIONS

Flying Chillies does not offer refunds or credit notes for:

• ‘Change of mind’ with any reasons

• If a person does not attend a Class or Service

• if a person fails to meet these Terms and Conditions and Flying Chillies

2 weeks or less notice: This includes if you or anyone have symptoms of COVID-19. No refunds, transfers, or credit notes, this is because Flying Chillies has committed to paying in advance the rent, staff (which is mostly from migrant women that arrived in Ballarat to find employment), and everything that we need to cover. You are welcome to send someone in your place to attend a Flying Chillies class or Service - please simply email us their name, contact number, and any dietary requirements, and we will do our best to accommodate them.

More than 2 weeks’ notice: No refunds. We are happy to issue you with a credit note that you can use to enroll in a different Flying Chillies class or Service or use at a later date.

We do not send reminder notices for our classes and services. If you miss the class, we do not provide refunds or credit notes.

What if Flying Chillies cancels or reschedules a class or Service?

If we ever need to cancel, reschedule or relocate a class or service, we will notify you as soon as possible. In the event, that a class or service is rescheduled or relocated and you are unable to attend as a result, we will of course provide you with a full refund using the same method by which you paid, or (if you prefer) a credit note for you to attend another class or service at a later date.

Javanese Eatery Hands-on Cooking Experience by Lilly Wright (Flying Chillies)

This class is suitable for a beginner. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly.

Javanese cuisine refers exclusively to the cuisine of Javanese people, which is often brought to other regions and countries by the Javanese diaspora or of foreign descent who have lived in Java.

There are several native ethnic groups who live on the island of Java (Sundanese, Madurese, Betawi, etc.) as well as other peoples of foreign descent. In the Indonesian language, Javanese refers to people of Javanese ethnic background.

The menu for this class will be:

• Lumpia Semarang (filled with bamboo shoots (rebung), dried shrimp, and shrimp)

• Pecel sayur (Blanched vegetables, fried tofu, eggs, crackers served with peanut sauce)

• Tongseng daging (beef bone stew with cabbage and tomatoes)

• Lemper (savory snack from Indonesia made by stuffing glutinous rice with spiced coconut filling)

• Gule ayam (chicken cooked in a coconut milk soup)

• Gule ikan (fried fish cooked in a coconut milk soup, coriander and cabbage).

• Ayam masak kicap (chicken in soy sauce and curry leaf gravy)

• Nasi Kucing (white rice steam in banana leaf)

• Nagasari (Steamed banana rice cake with banana leaf)

  Enjoy the feast in our beautiful communal dining setting, finishing off with a delicious dessert. Have opportunities to ask questions and learn more about Indonesian cuisine.

This class is not suitable for vegetarians.

We provide:

• Premium ingredients from Malaysia/Indonesia

• Free-range organic meat and poultry

• All equipment

• Aprons

• Digital recipes will be sent to you after your experience

• Traditional music from Malaysia/Indonesia

We need you to provide us with an open mind and heart, a good appetite, close-to-toe shoes, and a hair tie for long hair.

* Location is Barkly Square: 25 Barkly St, Ballarat East 3350. Please plan to arrive 10 minutes before the start time.

*Please read our Terms and Conditions below before purchasing your ticket.

TERMS AND CONDITIONS

Cancellation and Refund Policy:

Flying Chillies does not offer refunds or credit notes for:

• ‘Change of mind’ with any reasons

• If a person does not attend a Class or Service

• if a person fails to meet these Terms and Conditions and Flying Chillies

2 weeks or less notice: This includes if you or anyone have symptoms of COVID-19. No refunds, transfers, or credit notes, this is because Flying Chillies has committed to paying in advance the rent, staff (which is mostly from migrant women that arrived in Ballarat to find employment), and everything that we need to cover. You are welcome to send someone in your place to attend a Flying Chillies class or Service - please simply email us their name, contact number, and any dietary requirements, and we will do our best to accommodate them.

More than 2 weeks’ notice: No refunds. We are happy to issue you with a credit note that you can use to enroll in a different Flying Chillies class or Service or use at a later date.

We do not send reminder notices for our classes and services. If you miss the class, we do not provide refunds or credit notes.

What if Flying Chillies cancels or reschedules a class or Service?

If we ever need to cancel, reschedule or relocate a class or service, we will notify you as soon as possible. In the event, that a class or service is rescheduled or relocated and you are unable to attend as a result, we will of course provide you with a full refund using the same method by which you paid, or (if you prefer) a credit note for you to attend another class or service at a later date.

Padang Hands-on Cooking Experience by Lilly Wright (Flying Chillies)

This class is suitable for a beginner . You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly.

Padang food or Minang food is the cuisine of the Minangkabau people of West Sumatra, Indonesia. It is among the most popular cuisines in Maritime Southeast Asia. Minang cuisine consists of three main elements: gulai (curry), lado (chili pepper) and bareh (rice). Among the cooking traditions in Indonesian cuisine, Minangkabau cuisine and most of Sumatran cuisine demonstrate Indian and Middle Eastern influences, with dishes cooked in curry sauce with coconut milk and the heavy use of spice mixtures.

This menu will be mild spiciness

The menu for this class will be:

• Jasmine rice

• Sate Padang (chicken satay with peanut sauce, rice pack

• Gulai ikan (fish in coconut, pineapple, and chili gravy)

• Gulai itik (duck in coconut and chili gravy)

• Ayam rendang (chicken in coconut gravy, coconut paste)

• Eggplant belado (deep fried eggplant with dried chili sambal)

• Bergedil (Potato and meat patty, deep fried)

• Vegetable curry

• Custard with fruit

Enjoy the feast in our beautiful communal dining setting, finishing off with a delicious dessert. Have opportunities to ask questions and learn more about Indonesian cuisine.

This class is not suitable for vegetarians.

We provide:

• Premium ingredients from Malaysia/Indonesia

• Free-range organic meat and poultry

• All equipment

• Aprons

• Digital recipes, will be sent to you after your experience

• Traditional music from Malaysia/Indonesia

We need you to provide us with an open mind and heart, a good appetite, close-to-toe shoes, and a hair tie for long hair.

* Location is Barkly Square: 25 Barkly St, Ballarat East 3350. Please plan to arrive 10 minutes before the start time.

*Please read our Terms and Conditions below before purchasing your ticket.

TERMS AND CONDITIONS

Cancellation and Refund Policy:

Flying Chillies does not offer refunds or credit notes for:

• ‘Change of mind’ with any reasons

• If a person does not attend a Class or Service

• if a person fails to meet these Terms and Conditions and Flying Chillies

2 weeks or less notice: This includes if you or anyone have symptoms of COVID-19. No refunds, transfers, or credit notes, this is because Flying Chillies has committed to paying in advance the rent, staff (which is mostly from migrant women that arrived in Ballarat to find employment), and everything that we need to cover. You are welcome to send someone in your place to attend a Flying Chillies class or Service - please simply email us their name, contact number, and any dietary requirements, and we will do our best to accommodate them.

More than 2 weeks’ notice: No refunds. We are happy to issue you with a credit note that you can use to enroll in a different Flying Chillies class or Service or use at a later date.

We do not send reminder notices for our classes and services. If you miss the class, we do not provide refunds or credit notes.

What if Flying Chillies cancels or reschedules a class or Service?

If we ever need to cancel, reschedule or relocate a class or service, we will notify you as soon as possible. In the event, that a class or service is rescheduled or relocated and you are unable to attend as a result, we will of course provide you with a full refund using the same method by which you paid, or (if you prefer) a credit note for you to attend another class or service at a later date.

EID CELEBRATION FEAST HANDS-ON COOKING EXPERIENCE

The celebration marks the end of Ramadan, the holy month of fasting.

There’s nothing in this world like the food you will find in Malaysia during Hari Raya. Don’t get me wrong, we have amazing food all year round and for special occasions, but the delicacies served during Hari Raya are at the top of most of everyone needs to try.

Hari Raya marks the end of Ramadan, or the fasting month, for Muslims worldwide, and especially in Malaysia. So what follows a month of fasting? A whole month of celebrations and eating amazing dishes, many of which can only be found this time of the year.

About this class.

In these classes, you will be guided by Lilly, who will use the traditional technique to create paste. Working in groups, you will prepare your meal from scratch from introducing all ingredients to preparing your dish.

The menu for this class will be:

• Beef rendang

• Dalca sayur (vegetable dal)

• Tomato rice

• Ayam masak merah (chicken in sweet & spicy tomato sauce)

• Pineapple and cucumber acar

• Chicken satay with peanut sauce

• Cocktail fruit custard pudding

Enjoy the feast in our beautiful communal dining setting, finishing off with a delicious dessert. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly. Have opportunities to ask questions and learn more about Malaysian cuisine.

Please email us any dietary requirements

BORNEAN TABLE HANDS-ON COOKING EXPERIENCE

The South-East Asian island of Borneo is split among three countries – the Indonesian region of Kalimantan in the south, the Malaysian states of Sabah and Sarawak in the north, and the tiny state of Brunei, which is divided into two non-contiguous parts on the north coast. Its cultural diversity is reflected in its cuisine, which varies significantly from region to region and features an eclectic mix of historical influences, techniques and flavour combinations.

Trying the local delicacies is an essential part of visiting Borneo, just as much as exploring its wild, biodiverse landscapes. To give you a taste of what to expect, we’ve picked out the best dishes to try in Borneo.

About this class.

In these classes, you will be guided by Lilly, who will use the traditional technique to create paste. Working in groups, you will prepare your meal from scratch from introducing all ingredients to preparing your dish.

The menu for this class will be:

• Renjis (turmeric lace pancake with spiced dried shrimp

• Gattak -(green papaya win coconut milk)

• Kullia (seafood in blackened coconut soup)

• Daging masak kaliah (beef with spiced rice powder)

• Sanggarah pappe (flattened fried bananas)

• Nasi subut (rice with corn and sweet potato)

• Ayam cincane (red grilled chicken with tamarind and spiced)

• Gagaok (steamed rice cake with coconut sugar)

Enjoy the feast in our beautiful communal dining setting, finishing off with a delicious dessert. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly. Have opportunities to ask questions and learn more about Malaysian cuisine.

Please email us any dietary requirements

MALAYSIAN AUTHENTIC COOKING CLASS

Learn five Malaysian food from real a Malaysian cook.

I grew up in Malaysia, where I enjoyed eating local dishes every day. Now that I live in Ballarat and have become familiar with very different cuisine, I've gained some perspective on what makes Malaysian food unique.

Precise Ingredients

In Malay cooking, having the correct ingredients is crucial to the success of each dish because every single flavor is a critical part of the whole. If you can't get the right ingredients, the dish won't be as authentic and genuine as it should be.

About this class.

In these classes, you will be guided by Lilly, who will use the traditional technique to create a paste. Working in groups, you will prepare your meal from scratch from introducing all ingredients to preparing your dish.

The menu for this class will be:

• Teh Tarik (Pulled tea)

• Nasi Lemak (fragrant coconut rice, with sambal and condiments such as anchovies, peanut, boiled egg, papadum, and cucumbers)

• Ayam Goreng Berempah (Malaysian spiced fried chicken)

• Okra stir fry with a spiced mix

• Kerabu Mangga (Green mango or green papaya salad)

• Prawn sambal

• Beef Rendang (Spiced beef curry with coconut cream and paste)

• Kuih Nagasari (Javanese steamed cake, made of rice flour, coconut milk and sugar, filled with a slice of banana and wrapped in banana leaves)

  You will learn how to wrap the coconut rice with banana leaf into packets (parcels) of pyramids just like the hawkers stall does. You will also learn how to mix hot milk tea beverage pouring process of "pulling" the drink during the preparation of the feast in our beautiful communal dining setting, finishing off with a delicious dessert. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly. Have opportunities to ask questions and learn more about Malaysian cuisine.

Please email us any dietary requirements

BALINESE HANDS-ON COOKING EXPERIENCE

Bali certainly needs no introduction but its cuisine does. Island of the Gods, surf mecca, a shopper’s paradise, land of golden beaches, big smiles, and Bintang beer!

About this class.

In these classes, you will be guided by Lilly, who will use the traditional technique to create paste. Working in groups, you will prepare your meal from scratch from introducing all ingredients to preparing your dish.

The menu for this class will be:

• Sate lilit (minced chicken satay)

• Ayam bakar bumbu Bali (roasted whole chicken with Balinese spice)

• Urap (Balinese coconut and vegetable salad with spice mix)

• Ikan bakar Bali (Blackened snapper with colo colo sambal )

• Sayur goreng (Balinese mix vegetable stir fry)

• Nasi kuning (turmeric rice)

• Lak Lak cake (pancake ball made from rice flour and coconut milk and served with grated coconut and palm sugar)

Enjoy the feast in our beautiful communal dining setting, finishing off with a delicious dessert. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly. Have opportunities to ask questions and learn more about Malaysian cuisine.

Please email us any dietary requirements

Immerse yourself in Chinese food culture with this dumpling class.

THE HUMBLE DUMPLING CLASS

In these 3 hours of hands-on cooking class, you will be guided step-by-step through refining your skills, making dumpling wrapper and fillings, and learning the art of folding your dumpling wrappers into various traditional shapes.

Participants will team up in pairs following the recipes guided by Lilly, and at the end of the class enjoy all the tasty creations they have made.

The menu for this class will be:

• Pork and Garlic Jiaozi

• Chicken and coriander dumpling

• Beef Rendang Dumpling using Flying Chillies Rendang paste

• Mushroom and Tofu dumpling

• Miso Eggplant dumpling

• Crab Fried Rice

You will learn how to fold your dumplings into various shapes.

You will then learn how to make a Lilly special dipping sauce to pair with your dumpling and have it with her special Sedap chili oil.

Enjoy the feast in our beautiful communal dining setting. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly. Have opportunities to ask questions and learn more about Malaysian cuisine.

Please email us any dietary requirements

PENANG STREET FOOD HANDS-ON COOKING EXPERIENCE

In Malaysia, Penang is well known as a food lover's destination.

About this class.

In these classes, you will be guided by Lilly, who will use the traditional technique to create paste. Working in groups, you will prepare your meal from scratch from introducing all ingredients to preparing your dish.

The menu for this class will be:

• Cucur udang (prawn fritter)

• Nasi Kandar (Mamak style mixed rice) Includes : curry sauce, mamak style fried chicken, soy sauce gravy, blanched okra, hard boiled egg and steamed rice.

• Ayam masak bawang (chicken with onion and red sauce)

• Pasembur (Malaysian-Indian salad)

• Tang Yuan (glutinous rice balls with black sesame filling and ginger syrup)

Enjoy the feast in our beautiful communal dining setting, finishing off with a delicious dessert. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly. Have opportunities to ask questions and learn more about Malaysian cuisine.

Please email us any dietary requirements

INDONESIAN HANDS-ON COOKING EXPERIENCE

From North Sulawesi, Kalimantan, and Jakarta.

About this class.

In these classes, you will be guided by Lilly, who will use the traditional technique to create paste. Working in groups, you will prepare your meal from scratch from introducing all ingredients to preparing your dish.

The menu for this class will be:

• Potato tuturuga

• Onseng onseng sayuran (stir fry vegetable with sweet soy sauce and spice)

• Nasi Ulam (savoury rice with herbs)

• Daging masak habang (pan fried steak with spice)

• Ayam bumbu Samarinda (roasted coconut chicken with tamarind and lemongrass)

• Pepes ikan (steamed fish parcel with basil and lemongrass)

• Telur rica rica with dabu dabu sambal (spiced fried egg)

• Pisang goreng (crispy fried banana)

Enjoy the feast in our beautiful communal dining setting, finishing off with a delicious dessert. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly. Have opportunities to ask questions and learn more about Malaysian cuisine.

Please email us any dietary requirements

Immerse yourself in Chinese food culture with this dumpling class.

THE HUMBLE DUMPLING CLASS

In these 3 hours of hands-on cooking class, you will be guided step-by-step through refining your skills, making dumpling wrapper and fillings, and learning the art of folding your dumpling wrappers into various traditional shapes.

Participants will team up in pairs following the recipes guided by Lilly, and at the end of the class enjoy all the tasty creations they have made.

The menu for this class will be:

• Pork and Garlic Jiaozi

• Chicken and coriander dumpling

• Beef Rendang Dumpling using Flying Chillies Rendang paste

• Mushroom and Tofu dumpling

• Miso Eggplant dumpling

• Crab Fried Rice

You will learn how to fold your dumplings into various shapes.

You will then learn how to make a Lilly special dipping sauce to pair with your dumpling and have it with her special Sedap chili oil.

Enjoy the feast in our beautiful communal dining setting. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly. Have opportunities to ask questions and learn more about Malaysian cuisine.

Please email us any dietary requirements

KAMPUNG (VILLAGE) FOOD HANDS-ON COOKING EXPERIENCE

Village food, Malaysian-style cooking experience

I grew up in Malaysia, where I enjoyed eating local dishes every day. Kampung means "rustic village style" in Malaysia and is a cuisine celebrated for its bold and varied flavors.

About this class.

In these classes, you will be guided by Lilly, who will use the traditional technique to create paste. Working in groups, you will prepare your meal from scratch from introducing all ingredients to preparing your dish.

The menu for this class will be:

• Cucur bawang (onion fritters)

• Beef bone stew with fried shallots

• Udang masak lemak cili api (prawn & pineapple in coconut milk)

• Kerabu mangga (green manggo salad with crushed peanuts)

• Chap chye (Nyonya style vegetable stir fry)

• Dori sumbat kelapa (basa fish stuffed coconut spice wrapped in banana leaf)

• Kuih abok (steamed sago cake)

Enjoy the feast in our beautiful communal dining setting, finishing off with a delicious dessert. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly. Have opportunities to ask questions and learn more about Malaysian cuisine.

Please email us any dietary requirements

BETAWI NASI UDUK HANDS-ON COOKING EXPERIENCE (VEGETARIAN FRIENDLY)

Sultan Agung of Mataram called this rice dish wuduk, from Arabic word ‘tawadhu' which means being humble before God. Sega uduk (sega means savoury rice) became a part of the mandatory dish in Javanese "gratitude" ceremonies.

The rice in nasi uduk is cooked in coconut milk together with lemongrass, cloves, pandan leaves, and other spices. The process results in wonderfully fluffy, fragrant rice served along with side dishes.

About this class.

In these classes, you will be guided by Lilly, who will use the traditional technique to create paste. Working in groups, you will prepare your meal from scratch from introducing all ingredients to preparing your dish.

The menu for this class will be:

• Coconut rice with spice, wrapped in banana leaf and grilled

• Ayam goreng (Betawi fried chicken with complex spice)

• Tempeh goreng kecap (tempeh stir fry with soy sauce, potato, and bean curd)

• Lontong sayur (vegetable yellow curry)

• Mee goreng (vermicelli stir fry noodle)

• Krupuk (onion cracker)

• Sambal Betawi (peanut and chili sambal

• Klepon (pandan glutinous rice balls with palm sugar and salted coconut)

Enjoy the feast in our beautiful communal dining setting, finishing off with a delicious dessert. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly. Have opportunities to ask questions and learn more about Malaysian cuisine.

Please email us any dietary requirements

MALAYSIAN AUTHENTIC COOKING CLASS

Learn five Malaysian food from real a Malaysian cook.

I grew up in Malaysia, where I enjoyed eating local dishes every day. Now that I live in Ballarat and have become familiar with very different cuisine, I've gained some perspective on what makes Malaysian food unique.

Precise Ingredients

In Malay cooking, having the correct ingredients is crucial to the success of each dish because every single flavor is a critical part of the whole. If you can't get the right ingredients, the dish won't be as authentic and genuine as it should be.

About this class.

In these classes, you will be guided by Lilly, who will use the traditional technique to create a paste. Working in groups, you will prepare your meal from scratch from introducing all ingredients to preparing your dish.

The menu for this class will be:

• Teh Tarik (Pulled tea)

• Nasi Lemak (fragrant coconut rice, with sambal and condiments such as anchovies, peanut, boiled egg, papadum, and cucumbers)

• Ayam Goreng Berempah (Malaysian spiced fried chicken)

• Okra stir fry with a spiced mix

• Beef Rendang (Spiced beef curry with coconut cream and paste)

• Dessert Kuih Dadar Gulung (Pandan pancake rolled with coconut and palm sugar filling)

You will learn how to wrap the coconut rice with banana leaf into packets (parcels) of pyramids just like the hawkers stall does. You will also learn how to mix hot milk tea beverage pouring process of "pulling" the drink during the preparation of the feast in our beautiful communal dining setting, finishing off with a delicious dessert. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly. Have opportunities to ask questions and learn more about Malaysian cuisine.

Please email us any dietary requirements

Immerse yourself in Chinese food culture with this dumpling class.

THE HUMBLE DUMPLING CLASS

In these 3 hours of hands-on cooking class, you will be guided step-by-step through refining your skills, making dumpling wrapper and fillings, and learning the art of folding your dumpling wrappers into various traditional shapes.

Participants will team up in pairs following the recipes guided by Lilly, and at the end of the class enjoy all the tasty creations they have made.

The menu for this class will be:

• Pork and Garlic Jiaozi

• Beef Rendang Dumpling using Flying Chillies Rendang paste

• Kangkung and Tofu Wonton

• Fried Eggplant and Mushroom Wonton

• Crab Fried Rice

You will learn how to fold your dumplings into various shapes.

You will then learn how to make a Lilly special dipping sauce to pair with your dumpling and have it with her special Sedap chili oil.

Enjoy the feast in our beautiful communal dining setting, finishing off with a delicious dessert. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly. Have opportunities to ask questions and learn more about Malaysian cuisine.

Please email us any dietary requirements

INDIAN BANANA LEAF RICE COOKING EXPERIENCE (VEGETARIAN FRIENDLY)

The tradition of having banana leaf rice comes from Southern India where rice is more commonly consumed compared to 'roti' or naan. If you are familiar with Indian Rice Thali which is served on round metal plates, banana leaf rice has a similar concept whereby several dishes such as vegetables, rasam (sour soup), curries, and papadam'(crispy crackers) are served along with rice. However, all the dishes are served on a piece of banana leaf instead of a metal plate.

In these classes, you will be guided by Lilly, who will use the traditional technique to create curry paste. Working in groups, you will prepare your meal from scratch from introducing all ingredients to preparing your spice paste.

The menu for this class will be,

• Papadam

• Lentil dhal

• Eggplant and potato curry

• Cucumber raita - Chopped cucumber in yogurt

• Deep-fried snake gourd/bitter gourd

• Chicken 65 - deep-fried chicken with curry spice

• Steamed jasmine rice

• Rasmalai truffle

Enjoy the feast in our beautiful communal dining setting, we will learn how to eat this meal using your finger and how to wrap your banana plate after finishing the meal. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly. Have opportunities to ask questions and learn more about Malaysian cuisine.

This class is suitable for vegetarians.

BALINESE RITUAL FARE FOODS

Cooking is just one of the many ways to connect with the universe. And when we speak about universe, we talk about the plants and the animals, water, earth, fire, air, and the whole planets.

Celebratory feasts and the dishes that come with all the rituals are laced with meaning. They are laboriously prepared, intricately spiced, and sometimes colour coded to pique our senses, appeal to certain energies, and remind us that life is a multifaceted experience.

Our food is a gift and a teacher, an energy source, an offering, and a miracle from the earth. A perfect instrument, some might say, to express our love for our inner and other homes, the universe.

The menu for this class will be:

• Loloh Kunyit (Medicinal turmeric tonic)

• Lawar Nangka (Jackfruit & burnt coconut salad)

• Bekakak Ayam (Grilled basa genap chicken)

• Balung (Beef bone stew)

• Sambal Ulet Bongkot (Torch ginger flower sambal with fried tofu)

• Nasi Bira (Ceremonial yellow rice)

• Nagasari (Steamed banana rice cake with banana leaf)

Enjoy the feast in our beautiful communal dining setting, finishing off with a delicious dessert. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly. Have opportunities to ask questions and learn more about Malaysian cuisine.

This class is not suitable for vegetarians.

BETAWI NASI UDUK HANDS-ON COOKING EXPERIENCE (VEGETARIAN FRIENDLY)

Sultan Agung of Mataram called this rice dish wuduk, from Arabic word ‘tawadhu' which means being humble before God. Sega uduk (sega means savoury rice) became a part of the mandatory dish in Javanese "gratitude" ceremonies.

The rice in nasi uduk is cooked in coconut milk together with lemongrass, cloves, pandan leaves, and other spices. The process results in wonderfully fluffy, fragrant rice served along with side dishes.

About this class.

In these classes, you will be guided by Lilly, who will use the traditional technique to create paste. Working in groups, you will prepare your meal from scratch from introducing all ingredients to preparing your dish.

The menu for this class will be:

• Coconut rice with spice, wrapped in banana leaf and grilled

• Ayam goreng (Betawi fried chicken with complex spice)

• Tempeh goreng kecap (tempeh stir fry with soy sauce, potato, and bean curd)

• Lontong sayur (vegetable yellow curry)

• Mee goreng (vermicelli stir fry noodle)

• Krupuk (onion cracker)

• Sambal Betawi (peanut and chili sambal

• Klepon (pandan glutinous rice balls with palm sugar and salted coconut)

Enjoy the feast in our beautiful communal dining setting, finishing off with a delicious dessert. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly. Have opportunities to ask questions and learn more about Malaysian cuisine.

Please email us any dietary requirements

Immerse yourself in Chinese food culture with this dumpling class.

THE HUMBLE DUMPLING CLASS

In these 3 hours of hands-on cooking class, you will be guided step-by-step through refining your skills, making dumpling wrapper and fillings, and learning the art of folding your dumpling wrappers into various traditional shapes.

Participants will team up in pairs following the recipes guided by Lilly, and at the end of the class enjoy all the tasty creations they have made.

The menu for this class will be:

• Pork and Garlic Jiaozi

• Beef Rendang Dumpling using Flying Chillies Rendang paste

• Kangkung and Tofu Wonton

• Fried Eggplant and Mushroom Wonton

• Crab Fried Rice

You will learn how to fold your dumplings into various shapes.

You will then learn how to make a Lilly special dipping sauce to pair with your dumpling and have it with her special Sedap chili oil.

Enjoy the feast in our beautiful communal dining setting, finishing off with a delicious dessert. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly. Have opportunities to ask questions and learn more about Malaysian cuisine.

Please email us any dietary requirements

BALINESE COOKING EXPERIENCE

Bali certainly needs no introduction but its cuisine does. Island of the Gods, surf mecca, a shopper’s paradise, land of golden beaches, big smiles, and Bintang beer!

In these classes, you will be guided by Lilly, who will use the traditional technique to create sambal paste. Working in groups, you will prepare your meal from scratch from introducing all Indonesian ingredients to preparing your spice paste.

The menu for this class will be,

• Sate lilit (minced chicken satay)

• Ayam bakar bumbu Bali (roasted whole chicken with Balinese spice)

• Urap (Balinese coconut and vegetable salad with spice mix)

• Sayur goreng (Balinese mix vegetable stir fry)

• Nasi kuning (turmeric rice)

• Lak Lak cake (pancake ball made from rice flour and coconut milk and served with grated coconut and palm sugar)

Enjoy the feast in our beautiful communal dining setting, finishing off with a delicious dessert. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly. Have opportunities to ask questions and learn more about Malaysian cuisine.

This class is not suitable for vegetarian.

MALAYSIAN PERANAKAN COOKING EXPERIENCE

The culinary history of Peranakan or Nyonya cuisine is a long and rich one. Born from the migration of Chinese sailors to the Malay Archipelago during the 13th century and onward, it’s a fusion of local ingredients, traditional Chinese cooking techniques, and flourishes of both colonial (Dutch, Portuguese and English) and neighbourly (Thai and Indian) influence.

In these classes, you will be guided by Lilly, who will use the traditional technique to create the flavor that makes the melting pot of Malaysian cuisine special.

Working in groups, you will prepare your meal from scratch from introducing all Malaysian ingredients to preparing your spice paste.

The menu for this class will be,

• Cucur udang (prawn or Vegetable fritter)

• Kari ayam kapitan (Kapitan chicken curry)

• Sambal terung (golden fragrant eggplant sambal)

• Kerabu bee hoon (Nyonya rice noodle salad with herbs)

• Steam jasmine rice

• Badak berendam (glutinous rice ball, coconut palm sugar filling, and coconut milk)

Enjoy the feast in our beautiful communal dining setting, finishing off with a delicious dessert. You will have the opportunity to mingle with other participants, learn from others, and chat with Lilly. Have opportunities to ask questions and learn more about Malaysian cuisine.