Brisbane's best cooking classes
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Newstead is transforming before our eyes into a foodie metropolis, and Golden Pig isn’t going to be left behind! You might not be able to put lipstick on a pig, but you can certainly give the inner-city cooking school and café a total glow up.
Not one to do things in halves, they’ve got the whole hog and expanded into an 80 seat Pan Asian bar and eatery. Mostly inspired by Thai cuisine, the zesty menu will also incorporate Vietnamese and Japanese influences with dishes like half Sichuan Spiced Duck with Mandarin and Miso and Tea Smoked Ora King Salmon.
The cooking school will still operate on Sundays and Mondays under owner and chef extraordinaire Katrina Ryan as well as an impressive line-up of guest chefs where students will enjoy cooking, making friends and enjoy a beautifully cooked meal at the end – like the recipe below!
2kg pork belly rashers, skin removed and cut into cut into 3cm pieces
2 Tbsp vegetable oil
4 ripe tomatoes chopped
2 Tbsp fish sauce
580ml tin coconut cream
1 fresh lime and 2 Tbsp chopped coriander leaf and stem.
2 golden shallots
6 coriander roots, cleaned, scraped and chopped
5 Tbsp turmeric
3 Tbsp ginger
2 Tbsp ground coriander seed
1 tsp sea salt
Heat the oil in a wok and brown the rashers in batches. Place the meat in an oven proof dish (that has a lid) as you go. Lastly add the paste to the wok and fry a little. Add chopped tomatoes and fish sauce. Bake at 160C for 2 1⁄2 – 3 hours. Stir in the coconut cream and keep warm in a low oven.
Squeeze over half lime and top with chopped coriander. Serve with jasmine rice and the other lime half on the side.