The University of Queensland is giving Brisbane foodies a chance to stretch their culinary skills in a Chinese cooking course featuring distinguished chefs from across Australia.
Participants will be taken on an epicurean journey of Chinese cuisine with the help of guest chefs, including Poh Ling Yeow, 2011 MasterChef finalist and host of ABC’s Poh’s Kitchen, and Dan Hong, Executive Chef of Mr. Wong, Ms.G's and El Loco, and guest chef on MasterChef.
The ten-week course starts on September 13 and will cover a number of key skills from cooking the famous Shanghai Chinese dumpling to the art of making pastry for red bean pancakes.
The initiative is supported by UQ, the UQ Confucius Institute and the Australia Chinese General Chamber of Business – headed by Mr Chiu-Hing Chan, who was a Young Queenslander of the Year in 2009 for his contribution to the ethnic Chinese community.
Director of the UQ Confucius Institute Professor Ping Chen said the course was an opportunity to celebrate and demystify the flavours of Chinese cookery.
“We hope people will gain a better understanding of a prominent aspect of the Chinese culture, as well as gain some hands-on experience,” he said.
“Chinese cooking has always been a part of the multi-ethnic, multicultural Australian society.
“Cooking in Chinese culture is much more than just preparing stomach-filling meals. Concepts, processes and skills originating from cooking have long permeated aspects of traditional and modern Chinese society, and have been fully integrated into the Chinese culture, philosophy and language.”
Practical hints on using typical Chinese food commodities and cookery methods will be explored throughout the course – incorporating both traditional and new recipes. Participants will also be able to eat their dishes at the conclusion of the classes.
“Chinese food is fresh, colourful, full of flavour and never boring or bland. Each recipe will provide maximum flavour and seasoning for the full food experience,” Professor Chen said.
“The most exciting thing about this course is the opportunity to get Australians excited about cooking and eating a variety of international cuisine while highlighting the uniqueness of Chinese cuisine,” he said.
Mr Chan, Vice Chairman and CEO of the Australian Chinese General Chamber of Business, said he was thrilled to be partnering with UQ and the UQ Confucius Institute to offer the course.
“I’m delighted to be a presenter and co-organiser of the Chinese cooking event series. As a Young Queenslander, I am honoured to be promoting an aspect of my Chinese heritage in a multicultural diverse Queensland,” he said.
Poh will be at UQ on Thursday, September 20 to cook a number of mystery dishes as part of week two of the course.
Other well-regarded Brisbane Chinese Chefs involved include Jimmy Chung, Head Chef at Super Bowl restaurant; Danny Liu, Head Chef at Manor Restaurant; and K Chen Chong, Head Chef at Old Town Kitchen.
A range of cooking methods will be covered over the ten weeks including Cantonese cooking, making the perfect noodle, creating yum cha at home, Hainan cooking and Singapore Chinese cuisine, preparing seafood – the Chinese way, infused modern Chinese cooking and making desserts.
There are 40 places available for each class, with tickets for UQ staff, students and alumni at $110 each and $130 each for the general public. Classes will be held every Thursday from 12.30pm at the UQ Alumni Court at St Lucia Campus and will go for approximately one and a half hours.
All cooking utensils and ingredients will be provided. In addition, there will be a display for the public from 11am onwards for those who wish to meet the chefs. Registrations are essential for both.
For more information on the course visit the UQ Confucius Institute website at www.uq.edu.au/confucius/confucius-institute-masterchef
To make a booking for the course or express your interest to attend the audience viewing area for the classes email the UQ Confucius Institute at info@confucius.uq.edu.au
Media: Caroline Bird, UQ Communications, 07 3365 1931 or c.bird1@uq.edu.au
