Asian Cooking Class with Trisha Greentree Fratelli Paradiso Saturday 18 November

Saturday 18 November 

Trisha will be donating 100% of her proceeds from this class to Doctors Without Borders to help with the overwhelming crisis that we are experiencing. 

In this hands-on cooking class with Trisha Greentree from Fratelli Paradiso you will learn how to cook classic Asian dishes without specialty equipment or fancy tricks.  

The perceived notion of the difficulties and unfamiliar ingredients will diminish as we take standard saucepans and the trusty steamer and use simple cooking techniques to cook a banquet filled with variety and an abundance of vegetables sourced from the Moonacres Farm.

This class will teach home cooks how to create balance and flavour using old world techniques to cook simple dishes that will expand your cooking repertoire for years to come. Trisha will be teaching foundation staples of this style of cooking including hot oil blanching, larder condiments, dumpling dough, white cut chicken and a steamed egg custard. 

The menu will be egg steamed custard with crab, cold potato salad, green garlic, leeks and black vinegar, dumplings – home made and hand rolled dough filled with pork mince and burnt chilli sauce and poached chicken with ginger oil and herbs.

At the end of the cook, we will sit with Trisha around our school table and enjoy a beautiful long lunch of all we have made together.

About Trisha Greentree 

Trisha began her culinary career at the infamous Bird Cow Fish in Sydney and realised her love for cooking, and passion for hospitality so travelled overseas to broaden her horizons. 

She headed to the sunshine of California where she worked with the acclaimed Jordan Kahn at RedMedicine in Beverly Hills. She then sought out the esteemed chef, Paul Cunningham at Henne Kirkeby Kro in Denmark, who left an indelible imprint that began to form her ethos of produce and seasons.

Once back on home turf, Greentree was part of the opening team at the formidable Mr Wong in Sydney where she took the time to learn to cook with the wok and for a wider audience.
Her most formative residence, however, was then at Brae in Birregurra, Victoria where she split her time between the kitchen and tending to the regenerative on-site farm. It was this focus on sustainability and thoughtful farming practices, that led Trisha to an unapologetic produce-focused approach to cooking. 

After taking time out to welcome her son into the world, Trisha joined the team as Executive Chef at Sydney’s beloved 10 William Street to much acclaim. Having set the course for the kitchen, she moved across to its sister restaurant, and a darling of the hospitality industry, Fratelli Paradiso. She is at home here, creating menus where simplicity, seasonality and creativity are the order of the day.

What first began as an instinctual foray into food has blossomed into a true labour of love. Trisha describes her cooking today as: ‘’Connected. I consider deeply, the weather, seasons, audience and occasion to ensure the food on the plate is exactly as it should be. I believe my role as a chef is to provide a platform for the ingredients to achieve their full potential, respecting the growers who tend to them and creating a delicious meal for our guests.’’

Trisha was lucky enough to help open the now Sydney dining institution, Mr Wongs, which instilled an insatiable palate for Chinese cooking. "I constantly turn to the east when cooking at home. I find nothing more comforting than a bowl of steamed hot rice paired with dishes that are simple, nourishing, balanced and full of flavour."

The class will go from 10am - 2pm.

Trisha and the team at Moonacres look forward to seeing you soon.