Celebrated ceviche and grill restaurant, Tunki, will be launching cooking masterclasses for its signature seafood dish this April.Helmed by renowned Chef Krish Dutt, Tunki is part of The Lakes Hotel overlooking the waterfront, famous for its Nikkei cuisine blending bold Peruvian flavour with Japanese artistry.
As a suburban restaurant by the water, Tunki’s unique, elevated dining experience remains one of Adelaide’s hidden gems. Krish says his masterclasses will mark a new chapter for Tunki.
“Ceviche is about precision and respect for the ingredient,” says Chef Krish. “I want to share my knowledge in Tunki’s intimate setting, so those who deeply appreciate culinary chemistry can understand the process in fine detail.”
“Tunki represents my love of experimentation, and these classes will provide an inside look at that.”
With a maximum of 16 per masterclass, guests will witness Chef Krish demonstrate how to fillet a whole fish before an explanation of creating the Tiger’s Milk marinade.
Attendees are welcomed with a complimentary glass of sake to enjoy as the class begins, followed by a take-home bag of goodies including a Tunki apron, recipes, signature sauces and other surprises.
Michelle Davis, General Manager of Lakes Resort Hotel, said Tunki’s unique offering is what sets it apart for opportunity.
“Chef Krish has devoted his career to the technical chemistry of ceviche – cooking seafood without heat – he has spent decades perfecting the potent marinade Leche de Tigre (Tiger’s Milk),” says Michelle. “We saw this as a great opportunity to extend his knowledge and expertise to guests with these unique masterclasses, which really set the bar for unique culinary experiences.”
As Adelaide’s only Nikkei specialist, Chef Krish has a decorated culinary career. His attention to flavour came from his early childhood in Fiji over a backyard woodfired stove, learning to master his connection with fire and sea.
Learning from Michelin-starred masters and street-food icons alike over the years, he enjoyed the role of Private Chef de Cuisine for the Royal Family of Jordan, gaining access to the world’s most elite kitchens. A Sous Chef position followed in the founding team at MASU by Nic Watt in Auckland, contributing to multiple Chef Hats for the renowned establishment.
Now at Tunki, Krish’s ‘surgical balance’ of acidity and texture with ceviche has become his culinary calling card as he executes traditional Peruvian styles or his signature Nikkei-inspired varieties.
Tunki, and The Lakes Hotel, are part of Oscars Group’s growing Adelaide portfolio. Maid and Magpie Hotel, Paradise Hotel and Bridgeway Hotel, are other recent acquisitions.
Ceviche masterclasses at Tunki are priced at $249 per person and will be held on Saturday, 25th April and Saturday, 30th May at 12pm. Classes can now be booked online, with private masterclasses also available on request.
WHERE: 141 Brebner Drive, West Lakes
ADELAIDE FOOD CENTRAL 