I was first introduced to Tony Tan in the dark, early days of COVID. Tony was in the midst of relocating to Trentham, establishing the second iteration of his famous cooking school. He was in search of a wine partner for this venture, but upon first meeting it was our shared love of Renaissance Florence & the late Professor Bill Kent (Tony was taught by the great man himself & me by one of his final doctoral students) that united us! We returned to more contemporary ground quickly, & the stories of food, wine & passion that unite us. That's what I love most about Tony, his warmth and generosity in storytelling - both in the culinary and written form.
If you are able to make a booking for Tony's classes - you are in for treat! They aren't a walk in the park, students are challenged to concentrate and converse in equal measure, with a firm emphasis on developing skills and technique. The array of cuisine that students create is inspiring, with seasonal themes and information on produce & suppliers generously offered by the teacher. Our prosecco is poured as entrees are tasted, with the Col Fondo's savoury-richness matching beautifully with the many textures of Tony's dumplings. A couple of Vinea Marson's wines are then matched with the 6 other dishes prepared by the class, enjoyed over lunch with conversation and conviviality at Tony's table.
And now Tony Tan's Asian Cooking Class is available in the written form, with his new cookbook hitting the shelves this week! Join us for Domenica Pranzo on Sunday 10 November where Tony will be cooking from the book alongside our wines. It promises to be a day of much conviviality! Bookings can be made here.