Chinese cooking workshop

In this Chinese cookery course, there will be no gluggy sweet and sour chicken, limp vegetables, or handfuls of MSG. This is the workshop for those of you who love Chinese food and want to know more about authentic Chinese cooking. In this unique course, participants will learn how to make traditional dumplings, buns, and pancakes - the kind of food Chinese people often eat, but is impossible to find in a classic New Zealand Chinese takeaway. Surprisingly easy and enjoyable to make, once Ryoko Takahashi has taught you these delicious recipes, you'll be able to make them at home whenever you like.

Photo by Ryoko Takahashi

This course will be a series of two hour evening classes, followed by a feast on the final day to which you can invite family or friends to enjoy your cooking.

Photo by Ryoko Takahashi

Tutor Ryoko Takahashi is a Japanese convert to Chinese cooking. Her love and knowledge of Chinese food is infectious.

Times and dates for this workshop and others during the Winter Workshops series will be available in May. However, I can sneakily suggest that you keep your Thursday evenings in July free if you would like to take part in this class. There are only six places for this class available, so you'll need to register quickly when the registration form comes out in May if you don't want to miss out.