Details
A day designed to introduce the enthusiast to the flavours and cooking methods from original spice growing regions and trading posts from China and Indonesia to Sri Lanka. South America and the Caribean. Sample of dishes prepared mihgt include: Sichuan aubergines,hot and sour soup, Sambal Goreng, Kerelean Garam Masala,baked Mexican peppers, steamed coconut bread. The day will be a combination of hands on and practical. There will be opportunities to taste throught the day as well as enjoy some dishes for lunch together.
