Cooking the way it was passed down to us

Drummingpots started at a home stove in Melbourne, with recipes handed down through a Vietnamese family — the kind of cooking that takes all afternoon and disappears in ten minutes once it hits the table.

We batch-cook those same recipes in small runs, so you get soup, a protein, a vegetable dish and steamed rice, ready to heat and share — without losing the flavour of a meal someone actually stood over.

It’s still early days. We’re building this one pot, one order, one dish at a time — and posting the whole process on Instagram as it happens.