Bosanska kuhinja (Bosnian cuisine) is a complex interplay of Western and Eastern ideas and traditions; like much of the food of the Balkans, it is closely related to Turkish/Ottoman and Mediterranean cuisines, with some Central European influences. It is a place that is deeply rooted in its foodways, where traditional dishes that have been made from the same recipes for hundreds of years.

Back again after April's off-the-chain Fat Rice supper club, this dinner is Chef Rocheller Batuigas’ is a love letter to his experiences in Malaysia and discovering its huge culinary roots. From the street vendors hawking food at the markets and beautiful sea-side restaurants serving fresh fish and curries, to the pasar malam night markets smelling of the intoxicating aroma of stinky tofu and durian, this is an ode to Malaysia, its people, their cuisine, and as well to his partner. A colourful, contemporary mashup of contemporary Asian cuisine, old-school nonya vibes, and traditional rijsttafel flavours. Not to be missed.

Gnocchi are the magical lovechild of pasta and dumplings, versatile enough to be rustic and homey comfort food, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch, once you know how. Join Chef Anthony Sestito for a fun, hands-on exploration the timeless art of making classic potato gnocchi from scratch. You'll ease into the class with a beautiful spread of antipasto on arrival, and then dive into learning about the selection of the right potatoes and how to prepare and mix the dough using the traditional “well” method, along with insight into flour types, hydration, and dough handling. In this hands-on class, guests will explore Participants will shape gnocchi by hand with minimal tools, mastering techniques to achieve light, pillowy dumplings. The class will also include a comparison of styles and methods, including regional variations and sauce pairings that best highlight the delicate texture of this pasta. You'll end the class and enjoy your handiwork with a lovely plate of fresh Gnocchi di Patate al Burro e Salvia (Potato gnocchi with brown butter and sage), with any leftover gnocchi packed up to take home.