Chinese food has enriched Australian palates since the days of the gold rush with migrants bringing in soy sauce, noodles, tea, tofu, rice, woks chopsticks and the like. Those who grew up in the 1970s and 1980s still remember the local Chinese restaurants serving sweet and sour pork or Chow Mein. Tastes have become more refined since, but one of the strengths of Chinese cuisine is that it is able to adapt to local conditions and ingredients. In this class, chef Tracey will take you through her interpretations of some classic Chinese dishes, including Sesame prawn toasts, fried free range eggs with oyster sauce and chilli (a brunch favourite!), steamed fish with ginger and spring onions, crispy skinned pork belly with black vinegar and roasted peanuts and eggplant with garlic and rice wine.