Cooking Class Menus
These are just a few example menus of what we cook here at the Sacred Chef cooking school
Spanner crab meat & bean shoot rice paper rolls with hoi sin sauce.
King prawns with ginger & lemongrass.
Thai fishcakes with cucumber dipping sauce.
Glass noodle sesame raw veg salad with fresh mint & lime.
Sticky black rice pudding with fresh red paw paw & coconut cream.
Warmed medley of olives in lime, rosemary & chilli
Arancinni Milanese risotto balls with tomato & basil coulis.
Buffalo milk mozzarella with rocket & roast pumpkin salad
Baby beetroot, ginger & cashew nut salad
Citrus tart with raspberry coulis & double cream.
Vegetarian Thai pastries with cucumber dipping sauce.
Rocket pesto, bacon & buffalo mozzarella thin crusted pizzettes.
Slow roasted Thai style lamb shank with red curry sauce & jasmine rice.
Warm salad of asparagus, rocket, baby beetroot & ginger.
Pure chocolate tart with raspberry coulis & double cream.
Spanish omelette with roast red capsicum & lime salsa.
Black shelled mussels in tomato, fresh herbs, chilli & wine.
Grilled pumpkin, peccorino & baby spinach leaf salad.
Tuscan bread & grilled vegetable salad.
Moist orange & almond cake with orange syrup & double cream.
Chorizo sausage, goat’s cheese & lime wedges.
Crispy fish balls with roast garlic aioli.
Baby beetroot & bitter orange salad.
Hazelnut custard & baked quince.
Hot & sour seafood soup.
Chicken breast wrapped in banana leaf & poached in coconut cream.
King prawn & chilli jam skewers.
Green paw paw salad.
Sweet bananas poached in coconut cream.
Wakame miso soup.
Sushi with assorted filling & toppings.
Japanese hotpot with assorted vegetables & meats.
Strawberry tofu cheesecake with green tea ice cream.