Mark Jensen @ SSS

Vietnamese is the hottest food in Sydney right now and the hottest place for contemporary Vietnamese is Red Lantern Restaurant in Surry Hills. (Well, Cochin is pretty hot with us too but thats another post)

So naturally, when we saw that chef Mark Jensen was sharing some of his passion and a few of his dishes at the Sydney Seafood School we signed up straight away.

The demonstration part of the class was more interactive than than usual and Mark chatted freely as the dishes came together. It was truly an added bonus to hear about his recent travel experiences in Vietnam and although we didn't learn anything very new in terms of technique the recipes seemed unique and approachable.

Lovely ling fish marinated in turmeric and dill served up on vermicelli with fresh herbs and light and lively crab herb and green mango salad in a tamarind sauce really stood up to our group's amateur technique. They were straightforward, fairly easy, and best of all tasty.