This course spans four sessions and includes a variety of recipes from Malaysia, Thailand, Vietnam & Cambodia and Korea.
South-East Asia Sessions
R550.00 – R2,000.00
Pan-Asian food, is fast becoming one of the more popular choices for eating styles in Western Civilisations. The proliferation of Asian delicacies into Western culture, for example, peanut sauces, rice noodles and lemon grass, are no longer limited to the shelves of Asian markets or specialty stores. Recipes are simple and easy to prepare, resulting in delicious foods using exciting and flavourful ingredients that make up the bold and vibrant cuisine of South-East Asian cooking that addresses all four of the palate’s principal taste elements-sweet (sugar, fruits, sweet peppers), hot (chillies), sour (vinegar, lime juice, tamarind) and salty (soy sauce, fish sauce)-usually simultaneously. The assault on the entirety of one’s tasting faculties is irresistible. The dishes excite the olfactory sense as well with aromas and scents-basil, coriander, lime leaf, garlic, lemon grass, ginger, cumin, turmeric and coconut-combining and recombining in subtle variations, creating stimulating and lusty flavours.
|Date & Time||
Tue, 5 Feb – Thailand: 18h00 – 21h30, Tue, 12 Feb – Korea: 18h00 – 21h30, Wed, 20 Feb – Malaysia: 18h00 – 21h30, Tue, 26 Feb – Vietnam/Cambodia: 18h00 – 21h30, All Four Sessions: 18h00 – 21h30