Tunki in West Lakes is set to host a series of hands-on masterclasses focused on one of its signature dishes.
The restaurant will launch ceviche cooking masterclasses on Saturday, 25th April and Saturday, 30th May at 12pm, offering an inside look at the masterful techniques behind the dish. The restaurant sits within The Lakes Hotel overlooking the waterfront and is known for its Nikkei cuisine, which blends Peruvian flavours with Japanese influence.
Led by Chef Krish Dutt, the sessions will guide guests through the process of preparing ceviche, with a focus on precision and technique.
“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.”
Each class will host a maximum of 16 people. Attendees will watch a full fish filleting demonstration before learning how to create the traditional Tiger’s Milk marinade. Guests will be welcomed with a glass of sake at the start of the session and will receive a take-home pack that includes a Tunki apron, recipes and signature sauces.
Michelle Davis, General Manager of Lakes Resort Hotel, said the classes create a new way for guests to engage with the venue.
“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.”
Chef Krish’s background spans international kitchens, including time working as Private Chef de Cuisine for the Royal Family of Jordan and as part of the opening team at MASU by Nic Watt in Auckland. His early cooking experiences began in Fiji, where he developed his approach to flavour over a woodfired stove.
Today, his focus at Tunki is centred on balancing acidity and texture across both traditional Peruvian ceviche and Nikkei-inspired variations.
The masterclasses are priced at $249 per person and will be held on Saturday, 25th April and Saturday, 30th May at 12pm. Bookings are now open, with private sessions also available on request.
Ceviche Masterclasses at Tunki
Where: Tunki, Lakes Resort Hotel, 141 Brebner Dr, West Lakes
When: Saturday, 25th April and Saturday, 30th May at 12pm
For more information and bookings, click here.
