Taste of Asia (3 Part Series)

Select a class from the dropdown list below:

Add a touch of the exotic to your cooking resume. Join us in the kitchen for a three week journey of flavour, mastering the delights of Thai, Vietnamese and Southern Indian cuisine. You’ll discover authentic ingredients and preparations. Cook up complex Thai curries, tropical hot-pots and pungent Keralan thorans while mastering the spice cabinets of each of these unique and popular cuisines.

Southern Indian – weekdays 18.30 - 22.00 or some weekends 17.00-20.30

Southern Indian cuisine is vibrant, colourful and full of flavour and growing popularity due to its charming simplicity. Predominantly vegetarian, this food has a style hinged on coconut, curry leaves and mustard seeds.

Sample dishes may include:

  • Chicken nadan kozhi curry
  • Aubergine rasavangi
  • Tindori thoran with cashew nuts
  • Beet pachadi
  • Snake bean thoran
  • Moru kachiathu
  • Spinach vadai
  • Appams with mango chutney

Flavours of Thailand – weekdays 18.30 - 22.00 or some weekends 17.00-20.30

We will explore multiple authentic curries building with the quintessential flavour spectrum of sweet, spicy, sour, salty and pungent. As we guide you through the exotic herbs and spices, you’ll learn how to prepare pastes and sauces for a truly authentic result.

Sample dishes may include:

  • Green Thai curry with seabass and green peppercorns
  • Thai king prawn salad with green papaya
  • Sticky rice with mango and sweet coconut

Vietnamese – weekdays 18.30 - 22.00 or some weekends 17.00-20.30

Vietnamese has been heralded one of the healthiest cuisines in the world. Pho, the famous noodle broth, is now a staple. On this stop of our Southern Asia journey, we look deeper into the magical array of ingredients and techniques to cover some truly inspiring dishes, from simple street food to more elaborate meals.

Sample dishes may include:

  • Fresh Summer rolls with prawns and dipping sauce
  • Green papaya salad with king prawns
  • Sticky caramelised chicken in a clay pot with soy wilted greens with sesame. 

Our hands-on classes include all food, equipment, and free flowing specially selected red and white wine and soft drinks. You will cook around our oak banquet table, followed by enjoying your feast together, finished with tea and coffee.

As there is a choice of dates (you can find these on the website typically Monday or Friday evenings or some Sunday afternoons), please say when booking which dates you would like to take, they can be taken in any order.