Cooking live with Conrad Gallagher
On Saturday 26th April 2008, Geisha Wok and Noodle Bar hosted the first "Cooking live with Conrad Gallagher" class where Conrad shared some of his sumptuous secrets. This three-hour interactive cooking demonstration and feast was the first of many and allowed guests the opportunity to watch a Michelin star chef create his master pieces in a working kitchen.
Guests arrived at midday on the chilly Saturday and were greeted with sparkling wine and delicious sushi platters. Thereafter, Conrad created and explained some of Geisha Wok and Noodle Bar's most loved specialities. The Asian-style tapas and wok dishes presented included Wok-fried chicken with mango, Chinese cabbage, snow peas, soya beans, Udon noodles with coriander, spring onions, chilli flakes and peanuts, Wok-fried prawns with red curry paste, shitake mushrooms, red peppers, bean sprouts, Chinese mushrooms with egg noodles, pickled ginger and daikon salad, and Warm beef and Thai noodles with cucumber, gem squash, soya beans, teriyaki dressing and toasted sesame seeds.
Guests witnessed the culinary food magic unfold as they were teased and tempted by the mouth watering tastes and aromas. After Conrad's demonstration of each dish, Geisha's team of highly trained chefs whipped up an exact replica for each guest to feast on, before the next demonstration. To compliment the tastes of each dish, guests sipped on Durbanville Hills Sauvignon Blanc and Iona Sauvignon Blanc.