Mark Jensen has been head chef at Red Lantern Vietnamese Restaurant since its inception ten years ago. He has co-authored one book with his brother in-law, renowned chef Luke Nguyen, and has now released a book of his own called The Urban Cook – Cooking and Eating for a Sustainable Future. Mark has been presenting and teaching workshops for much of his career, spreading his love of fresh, seasonal produce, seafood and meat.

In this two-hour workshop, Mark will take you through making a simple rice-flour dough that can be used with any number of seasonal dumpling fillings. You will learn about balancing flavours and using interesting Asian ingredients. Your hard work will pay off when you serve your dumplings to the whole group at the big shared lunch at the end of your morning workshop.