Course summary
Join us for a hands-on Filipino cooking workshop that brings people together through food and celebration.
In this workshop, you’ll learn to prepare two beloved dishes enjoyed across the Philippines, taught in the southern regional style and rooted in recipes passed down through Kristina’s family in Mindanao.
Along the way, you’ll discover more about regional Filipino food, culture, history, and cooking techniques, all while enjoying a warm and interactive cooking experience. At the end of the session, you’ll sit down to enjoy the dishes together, or you can take them home to share with friends and family.
Dishes Covered:
- Lumpia
Filipino spring rolls filled with seasoned beef and mixed vegetables, rolled and fried to a crisp golden finish. - Pancit bam-e
A Mindanao style stir-fried noodle dish made with mung bean noodles, mixed vegetables, and tender shredded chicken, known for its comforting flavours and celebratory roots.
What you will learn
- how to make Lumpia (Filipino style spring rolls filled with beef and mixed vegetables)
- how to make Pancit bam-e (Mindanao style stir-fried mung bean noodles with mixed vegetables and shredded chicken)
What you will get
- food tasting
- lunch together if you wish, or simply take your food home – whatever suits you best
- recipes with tips and techniques to take home
What you need to bring
- apron
- container
- water bottle
About the tutor
Food and storytelling sit at the heart of Kristina Naray’s life practice as a cook, host and cultural storyteller, of mixed Bisaya Subanen Filipino and Hungarian heritage. She holds a Bachelor of Health Sciences, majoring in Nutrition and Health Promotion, with her career spanning community nutrition education, and digital health in the healthcare sector, to hosting intimate pop-up lunches and dinners, and teaches cooking workshops, where she shares dishes and practices passed down from her family and communities.
Kristina is part of The Entree Pinays, a collective of entrepreneurial Filipinas introducing Filipino cuisine, culture and community to Australia. Each dish she shares celebrates pre-colonial Filipino foodways often dismissed as provincial farmers’ food, despite being among the most nourishing, sustainable, and culturally rich practices in the Philippines.
Course cost
COST: $75.00
Class availability: 8 PLACES REMAINING
Course dates
Saturday 30 May
10.30am – 1.30pm (1 session)
Book this course
To enrol in this course, fill out the form below. Remember to add the details of any other students who are part of your booking.
Please note: This class requires a minimum number of students to go ahead. For this reason, we encourage students to book at least 5 days prior to the course/workshop. In the unlikely event that we don't get enough enrolments, we may need to postpone to a later date or cancel the course/workshop. You will be advised via email or text prior to the class commencing.
$75.00
8 PLACES AVAILABLE
Course gallery
The photos below are an indication of what to expect from the class.
