6.30pm-9pm

Having returned from a chef’s holiday to Penang, including a stay in a Durian tree house, Tracey will share with you what she has learned on her travels through this rich culinary landscape.

Nyonya and Baba cuisines dates back to the 15^th century when Chinese traders and workers migrated to the Malay peninsula and later married Malay woman. This cuisine is particularly flavourful and colourful with Chinese, Malay, Indian and Eurasian ingredients and cooking techniques. This class’ menu features fish egg and turmeric custard steamed in banana leaf, roti jala (fishnet crepe), chicken Kapitan (curry), and to finish a local dessert with a Melbourne twist: coconut chia pudding with lychee jelly.