On Saturday 31 October, EPICURE and Alliance Victorian chefs attended a Master Class at Teage Ezard’s Gingerboy Restaurant in Melbourne.
The Group Food Development team organised the event so our chefs could spend valuable time with Gingerboy’s Head Chef, Leigh Power, and Leigh’s Sous Chef, Sean Thomas, to learn more about different cooking techniques and develop their existing culinary skills.
Leigh and Sean taught our chefs how to prepare a variety of signature Gingerboy dishes, and how these dishes can be prepared for delivery at respective sites.
The dishes produced included cold smoked ocean trout tartare with red chilli mayonnaise, Szechuan-spiced duck bao burger, pickles and hot sauce, and Penang chicken curry, turmeric mint, garlic yoghurt and jasmine rice.
The class was well-received and followed by lunch and a Q&A session with Leigh, with all chefs receiving a signed copy of Teage’s Gingerboy cookbook, recipes produced on the day and Teage’s home-made red curry paste.
We thank the Group Food Development team and Teage Ezard’s team for organising and hosting an engaging Master Class for our chefs.