Global Plant-Based Cooking Class

Explore the vibrant world of plant-based cooking from India to Japan in this hands-on vegan workshop designed to inspire creativity and build confidence in the kitchen.Through guided cooking and tasting sessions, you’ll discover bold flavours, essential techniques, and practical insights to elevate vegetarian and vegan dishes at home. Whether you’re a passionate home cook looking to expand your skills or a professional seeking to strengthen your plant-based repertoire, this workshop offers a rich and rewarding learning experience.Led by expert chefs, you’ll learn foundational kitchen skills, professional cooking techniques, and insider tips, with detailed recipes provided so you can confidently recreate each dish at home. Cook, connect, and dine in a small, intimate group, enjoying a relaxed and social cooking experience.This module is made up of four themed classes. You may attend one individual workshop or complete all four classes as a comprehensive plant-based cooking journey.Who this workshop is for

• Home cooks looking to expand their confidence in plant-based cooking
• Food lovers curious about global vegetarian and vegan cuisines
• A unique and memorable gift for adventurous and health-conscious food enthusiasts

Why choose this workshop

• Learn to cook confidently without relying on meat or dairy
• Build plant-based dishes that are satisfying, balanced, and full of flavour
• Develop skills that translate across everyday home cooking and entertaining

By the end of this workshop, participants will be able to:

• Prepare vegetables, legumes, tofu, seitan, and grains using global techniques
• Apply grilling, frying, braising, blending, baking, and steaming methods
• Create plant-based sauces, dressings, consommés, and emulsions
• Balance texture, acidity, richness, spice, and umami without animal products
• Present vegetable-focused dishes with professional finish and cultural authenticity

The Menus Class 1: Korean & Chinese Plant-Based Cooking (Jan, May–Sep)

• Yeonnik-bap – Sticky rice wrapped in lotus leaf
• Oi-baek-kimchi – White cucumber kimchi
• Tteokbokki – Spicy rice cakes with seasonal vegetables
• Doboo jeon – Fried tofu and vegetable patties
• Cho-gochujang – Sweet and spicy fermented bean paste sauce

Class 2: Vietnamese Plant-Based Cooking(Feb, Jun–Oct)

• Nuoc cham chay – Sweet and sour dipping sauce
• Bánh ít trần – Steamed rice and mung bean dumplings
• Gỏi cuốn chay – Fresh rice paper rolls with seasonal vegetables
• Seitan “braised pork ribs” with vegetable stock and glaze
• Bún bò Huế chay – Lemongrass broth with tofu cakes

Class 3: Indian Plant-Based Cooking(Mar, Jul, Nov)

• Aloo bajji pakora – Potato or mixed vegetable fritters with mint chutney
• Ooralu chitranna – Kerala festival rice
• Malai kofta – Cashew and tomato curry with potato and tofu balls
• Vegetable kurma – Mixed vegetables with grated coconut
• Kara or palak chutney – Tomato-tamarind or spinach chutney

Class 4: Mediterranean & Middle Eastern Plant-Based Cooking(Apr, Aug, Dec)

• Homemade hummus
• Stuffed zucchini with wild rice and herbs
• Chickpea pancakes (farinata)
• Charred eggplant with toum and pomegranate
• Raw strawberry–cashew cheesecake bites

Upcoming dates for Global Plant-Based Cooking Class

Times are Melbourne time. Dates and prices as of 28 Oct 2026, 5:03pm; availability and price are confirmed live when booking on this page.

3 upcoming dates between 15 Nov 2026 and 8 Aug 2027.

• Sun 15 Nov 2026, 10am-1pm
• Sun 13 Dec 2026, 3pm-6pm
• Sun 8 Aug 2027, 10am-1pm

• Hands-on cooking – Every participant prepares and cooks plant-based dishes step by step with expert chef guidance
• Small class sizes – Personalised instruction in a focused learning environment
• Cultural storytelling – Explore vegetarian and vegan traditions from Korea, Vietnam, India, the Mediterranean, and the Middle East
• Local and seasonal ingredients – Cook with fresh produce, legumes, grains, nuts, and spices
• Group dining – Share your creations over a relaxed communal meal
• Take-Home resources – Recipe booklet, online access, and prepared dishes
• Professional studio experience – Train in Otao Kitchen’s purpose-built studio kitchen

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