What a wonderful relaxing way to spend an afternoon – eating and drinking, learning about flavour combinations and secrets to success for homestyle cooking. See all the official photos of the day here. Lee Ho Fook meaning translates as Β ‘good fortuneΒ for your mouth’ and it certainly was!!

We were greeted by Dani Valent & Victor Liong and introduced to the other 8 guests. We were given a fig leaf iced tea to try (I’m going to try to make that recipe soon too) and some fried wontons to get us started. Victor talked us through our Asian sauce tasting, so we could understand the importance of balancing the flavours and we were given a ratio chart along with our recipes too. We tasted Victor’s signature dish Steamed Barramundi with Ginger & Spring Onion Oils. Victor said he bought a Thermomix just to make the Spring Onion Oil – because it is so easy to make with the Thermomix. It’s a great way to use up all the green parts of the spring onions and check out the awesome colour too!!

Steamed Barramundi, Ginger and Spring Onion – recipe by Victor Liong

After a tour of the restaurant, we had a stir fry demo 2 ways – restaurant verses home. Both delicious, but it’s a little slower for us at home not having the same equipment as the restaurant.

Next we had our Martini masterclass, where we watched the Lee Ho Fook version of a Vesper Martini being made and then we had to taste test it too!! Tough day I know!! As we said our goodbyes, we were given our goodie bags with take recipes, asian dipping sauce, vesper martini and Lee Ho Fook Tea. As you can see I had lots of fun recreating the easy, delicious and adaptable recipes at home.

Stir Fried Rice Noodles with Garlic Stems and Beansprouts ( I couldn’t get Beansprouts!!)
Vesper Martini