As the title suggests, I will be writing about my first ever cooking class experience. Last year for my birthday I received a very generous gift, two entries to a cooking class by Matters of Taste. It took me a very long time to decide which class I want to go to. In the end, I chose Tastes of Tokyo. Obviously a class about Japanese food. Mr. T and I chose this class in the hopes that we can take away the recipes and incorporate it into our weeknight dinners.
So, below are the dishes we cooked on the night.
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| Top of the dish: Teppanyaki vegetables, Sauce: Ponzu sauce, Bottom of the dish: Miso Salmon |
So the first course we had the above plate, an assortment of vegetables cooked on cast iron grill with ponzu sauce and the salmon miso. I love vegetables but not great with ideas on how to cook them, so this gave me a new way of serving vegetables at home (I know how basic of me). The miso salmon didn't look great, nothing like the black cod miso at fancy Japanese restaurants, but it tasted great. They did pre-marinade this for us before the class, but the cooking time of the salmon itself was a matter of minutes. I know what I'm having for dinner every night next week... miso salmon!
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| Top bowl: Pickled cucumber, Bottom bowl: Edamame, Right: Sushi rice |
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| Left: Ramen bowl, Right: Karaage chicken with Sriracha Lime Mayo |
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| Ramen Bowl |
For mains we had the ramen bowl and the karaage chicken. I had the task of deep frying the chicken and if noone was watching I would've ate all the chicken before it got to the serving plate! It smelled so delicious and it tasted great too. I always thought karaage chicken was complicated to make, but the cooking class showed me otherwise!
The ramen bowl was, unfortunately, not my favourite dish of the night. I thought it was a bit bland. I don't think I'll recreate this dish at home, I'll just visit one of the many ramen restaurants available in Perth now!
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| White Chocolate and Matcha Mousse Mille Feuille |
For desserts we made the white chocolate and matcha mousse mille feuille. It probably doesn't look great, but it tasted great. The mousse was nice and light and perfect with the light crunch of the puff pastry. It also wasn't too sweet and because I like the slight bitter matcha taste, I would definitely add more matcha powder when I make it next time.
So, those were the dishes we cooked and enjoyed on the night. I won't be posting the recipes as they're obviously the property of the cooking school. But, if you were thinking of date night ideas or even something to do with a group of friends then I would highly recommend attending a cooking class!
Cooking school information:
Matters of Taste Cooking School
The Precinct
G03/ 19 Ogilvie Road
Mount Pleasant
Ph: 9319 1097
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