Vietnamese with Gill Dinh (Masterchef Top 10) Sunday 9 November
- Продолжительность: 4 час. (прибл.)
- Место встречи: Robertson, NSW
- Код предложения: Vietnamese
Sunday 9 November
Gill became a top 10 Masterchef contestant in 2024, Season 16. She then worked as a part-time chef at Wollongong contemporary European restaurant K.malu Kitchen and Bar and doing live cooking demonstrations, food expos and workshops
Gill loves to inspire people to cook and to bring them together through food. Growing up in a home influenced by Italian flavours on her Mum’s side and the taste of Vietnam on her Dad’s, meal times in the Dinh household were anything but dull.
As one of four girls, Gillian (Gill) Dinh’s memories of the family dinner table hold much nostalgia and sentiment, as it meant sharing conversations, laughter, and stories over the best meals. Gill recalls often being able to smell what was for dinner from the bus stop, walking home from school.
For Gill, food is love. She has been influenced deeply by both her Mum Doreen and her beloved late Nonna Lina, who gifted her the use of food as a love language; as well as by her late Dad Tommy who taught her intuition in the kitchen, to trust her palette, and to balance flavours and textures when preparing foodThịt Kho (Vietnamese Braised Pork and Egg) with a modernised caramelised twist: A traditional home staple in most Vietnamese households, Thịt Kho varies from family to family. Some prefer it more stewed, others more caramelised and cooked in a clay pot. Gill has created her own version after many years of enjoying her late father’s recipe as well as those of her aunties and now her mum. Gill's version is a blend of many recipes and new techniques as she navigates her new journey as a chef, this dish tells a story of many chapters of Gill’s life, heritage, upbringing and career. Gill even cooked this dish in a ‘family favourite’ challenge on MasterChef, and the judges absolutely loved it. It is the sort of dish that makes you feel at home and can be tailored to suit your own taste, whether you prefer more broth, extra chilli, or a stickier, caramelised finish.
Pickled Seasonal Vegetables: No table is complete in any Asian household without condiments and small bowls of side dishes to compliment the main star. With a dish like Thịt Kho, it can be quite heavy with the caramel, deep notes, paired with hot steaming rice. To counter it, pickled vegetables are the ultimate side snack. Usually made with Daikon and Carrots, together we will make a quick pickle solution thats flavoursome but easy to do and utilise seasonal vegetables, some even from the local Moon Acres farm! Imagine sitting at the table, feasting at the end of your cook together, with gelatinous sticky pork, rice soaked in the glossy caramel sauce and the tartiness and zing from pickled vegetables.
Coconut Panna Cotta with Fruit: When Gill curates her menu’s, this dietary friendly dessert is the ultimate crowd pleaser. It’s light, slightly savoury, not too sweet and the perfect ending when paired with seasonal fruit. Cook along with Gill whilst your pork slowly simmers away, as she shows you how to create your own wobbly, creamy, panna cotta.
The class begins at 11am with an intimate conversation and then we will join her in cooking around the bench with lunch at 2pm.
Gill and the team at Moonacres look forward to seeing you soon.
