Miso Masterclass with Mandy Hall & Sarah Tiong

About this class

Join us for a unique opportunity to meet and cook with not one but two incredible MasterChef contestants: Mandy Hall and special guest, Sarah Tiong. The pair will teach you how to make Miso and how this wonderful ferment can be used for creating incredible flavours.

In the first part of this masterclass, Mandy Hall, 2019 MasterChef contestant will teach you how to make Shiro Miso (White Miso), you will then make your own miso to take home.

In the second part of this masterclass, Sarah Tiong, finalist and fan favourite in MasterChef Australia 2017 and returned for MasterChef Australia 2020 will show you how to use Miso to create two incredibly delicious dishes and you’ll be able to replicate these dishes at your own workstations.

This is a one-off class with extremely limited availability. You will not want to miss out on this exciting cooking experience!

 

What you'll learn

How to make your very own artisanal Miso from scratch. Mandy Hall will be guiding you on how to make your very own miso that you will take home.

How to use Miso to chef up a dish. Sarah Tiong has crafted the following menu that you will be cooking and savouring!

On the Menu:

Miso Twist on Vietnamese Pork Sausage Skewers

  • Pork mince and smokey bacon skewers with a miso, sesame and orange glaze. Served with fresh lettuce, pickled cucumber & radish, and vermicelli.

Miso Twist on Banana Fritters

  • Miso Banana Fritters with vanilla ice cream and miso caramel.

What you'll get

A unique opportunity to cook with two amazing Chefs in the food industry.

New skills that you will keep for the rest of your life which will also help you create amazing umami flavours with this incredibly versatile ingredient!

A beautiful Kilner® jar of Miso to ferment at home.

The opportunity to purchase a signed copy of Sarah Tiong’s latest best-selling cookbook “Sweet, Savory, Spicy”

Description

About Mandy Hall

When Mandy Hall left a career in media and management fifteen years ago, she had one thing firmly on her mind. ‘Food’, she shouts. ‘I decided from that day on, my life was always going to revolve around food in some way’. And it has.

Inspired by the positive impact food and its preparation had on her son’s ill health, Mandy threw herself into the study of Gastronomy. During this time, Mandy began cooking regular feasts for family and friends, a passion which further reinforced her decision to make food her life’s work.

Mandy’s experience includes, but not limited too;
+ Fermentation consultancy
+ Presentation and recipe development for Smelly Cheese Shop, Kris Lloyd,
Adelaide Central Market & Adelaide’s Finest Supermarkets
+ Social Media presentations & workshops
+ Private and Public workshops
+ Fight Food Waste Ambassador

About Sarah Tiong

Sarah brings vibrant energy, excitement and bold flavours to her food and her events. 

Best known as one of MasterChef Australia’s favourite contestants from 2017 and 2020, Sarah’s passion for Southeast Asian cuisine and love of sharing food is a joy to watch and be a part of. 

Sarah is the successful author of the sensational cookbook Sweet, Savory, Spicy and owner of pop-up market stall Pork Party. 

Sarah’s mastery of flavour and texture also comes to life through her cooking classes, online recipes and events.

Kilner Logo

In 1842, John Kilner founded a glass jar company that became an iconic brand and helped millions of passionate home cooks to preserve, ferment and pickle fruits and vegetables. Almost 200 years later, our lucky students will perpetuate the tradition bringing home a beautiful Kilner® Jar to ferment their Miso paste. 

For more information on Kilner® check out their website here

Cooking

with VIVE.

Holistic Cooking

A truly unique experience to share with your friends

Lifetime Skills

Cooking Skills that will last you a lifetime

Amazing Meals

Delicious dishes to enjoy with your fellow classmates during the class

Take Recipes Home

The recipes for all the dishes prepared during the class

Play Video

Empowering your inner-chef

Sydney’s hottest Cooking School, for passionate foodies who are searching for a deeper connection with how they shop, source, prepare and share food. VIVE is a place to Nourish, Inspire and Share.

What to bring

  • Your love of Asian food and your appetite

Useful Information

  • Due to the current health crisis, single/odd number ticket(s) will not be available for the time being. Please refer to our COVID-19 page update for more information. 
  • The VIVE Experience is best appreciated with a minimum of 6 guests in the kitchen. If this number hasn’t been reached 7 days prior to the class, VIVE Cooking School reserves the right to cancel it. 

Important COVID-19 Update

  • Hand-sanitizer will be made available
  • One of our team member will check your temperature
  • You are welcome to wear a mask
  • Disposable gloves will be made available
  • Disposable cutleries will be made available
  • The doors will be partially open to allow additional air-flow

To combat the spread of the virus and to keep everyone safe, we can’t do it all alone, and we need your help. This is why we ask our students for the following:

  • Please respect the social distancing rules, and stay at your allocated workstations
  • If you feel unwell before the class, please stay home and get in touch with us via email
  • Please refer to our COVID-19 update page for more information.

Common Questions

Yes, and you are welcome to bring take away boxes if you want to bring home the leftovers.

In most cases we can, however as our number one priority is our students’ safety, we will advise you what precaution we will need to take. Please let us know your allergy once you reach the check-out page.

Yes, you can, we have wine glasses for your convenience. Please keep in mind that we will be using sharp tools and exposed to hot surfaces, and we reserve the right to refuse entry or ask students to leave the school if the staffs feel the person(s) is/are intoxicated or may cause harm to themselves or anyone else attending the scheduled class or event.

Our adult class are reserved for people above the age of 16. Please note that any child under 16 will have to be accompanied by an adult.

Our students say it best

Don’t take our words for granted, see what our past students are saying about their experience at VIVE, and more on Google or Facebook.

Nicole Parker
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We've been to two classes now at VIVE and we can't wait to attend more. Love learning and trying to cook new cuisines. Especially love the new appreciation of food that we have!
Erwin Simon
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We did the French cooking class and really enjoyed it. The class was fun, engaging and very organised. All of the ingredients were fresh and the food were delicious. Chef Julien was very helpful throughout the class and he would make sure that everyone knows what they were doing. Also, he was entertaining thus making the whole class very enjoyable. I would definitely recommend Vive Cooking School!
Jessica Golino
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We attended one of the corporate events at VIVE and it was fantastic. The whole group was able to get involved and the demonstrations were clear and easy to follow. Jean-Luc was extremely helpful and accommodating through the planning process and Jodie our chef was brilliant on the day. Highly recommend
Kas Sweeney
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What a fantastic experience! We did the Asian Steet food class and had a brilliant time. Jean-Luc was a wonderful teacher, and the class was super fun and easy to follow. Shout out to Marguerita for being the real MVP of the night, facilitating the class and helping us navigate the equipment. We can't wait to come back and do another class soon!
Rido Yanto
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I came from Singapore for a holiday and i found out about their molecular cuisine class. It was very informative and fun! The result was yummy, especially the chocolate ice cream!
Anthony L
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There's a good reason why this cooking school has such good reviews. We went in with high expectations and they were exceeded. The Ramen Masterclass was hands-on, fun and relaxing – Chef Steffen taught valuable kitchen skills and kept the class going at a good pace. Recipes were emailed at the end of the class and there were plenty of leftovers to take home. Due to the intimate class size, I recommend this cooking school over many other highly commercialised classes in Sydney. Looking forward to the next class!
Lucille Pierucci
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We attended the "raviolis" class on Saturday and we loved everything! The place, Jodie our chef, the quality of ingredients and the final tasting all together... We can't stop sharing our photos to everyone and encourage our friends to book too! Thank you to the amazing team, it was one of the best gift I could have and now we will cook raviolis for the next diner at home :)
Kathleen Konarew
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Attended the Spanish Tapas class yesterday. Fantastic day with yummy food and great hosts. Thank you Iris, Martine and Jean-Luc. It was relaxing and educational. The space and people made you fell very special. The take home food was a bonus.
Torsten Willms
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Had a great time on a Saturday doing the Mexican cooking class. The food was absolutely amazing; you will fall in love with the pulled pork.

Also lots of tips and tricks on cutting and preparing food on the way.

Highly recommend.
Catherine and Libby
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We attended the 'Cooking delicious ravioli' course on the weekend at VIVE Cooking School in Rosebery and it was fantastic! A extraordinary birthday gift and celebration :) We had a great time and we will always appreciate a chef's effort in presenting home-made ravioli on a menu from now on! Keep up the good work!
Nicci Peverill
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I bought 14 ladies in from Camden to attend a Paella and Churros Spanish Cooking Class. The cooking space was beautiful clean and so well organised. Our Chef was amazing and really engaged our group. Your class was excellent and every guest raved about their dish...and all the little details!. The Paella was incredible. Thank you so much for the most enjoyable Saturday with your team. We will be back shortly! Nicci Made in Macarthur Food Tours.
Fennalia Carle
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I attended the Lousiana cooking class yesterday - where I learnt to cook seafood gumbo, dirty rice and okra chips. This is hands down the best cooking class I have ever attended (I've been to 4 in sydney). Chef Julien was very entertaining and informative - not only I got to learn to cook, but I also learnt how to fillet a snapper (first time in my life), how to cut veggies properly, and various other useful tips!!! The cooking school itself is modern, clean, and decorative. Overall it was a fun class to do and I thoroughly enjoyed it. Highly recommended..
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Our Cooking Class are temporarily closed in light of the COVID-19 situation. Register your Interest and we will notify you once we re-open this class for booking.

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