Cinnamon and sugar spiced chicken pastries. Moroccan spiced flathead skewers with minted yoghurt sauce. Prawn, mussel and chickpea tajine.
Cinnamon and sugar spiced chicken pastries. Moroccan spiced flathead skewers with minted yoghurt sauce. Prawn, mussel and chickpea tajine. Cauliflower, pine nut and olive salad with ras el hanout dressing. Moroccan Bread. Carrot and orange salad.
Yoghurt toffee dates. Chef Genevieve Harris NB Not suitable for Celiacs or other severe food allergies.
Adelaide has several existing cooking schools to chose from but already the Sticky Rice Cooking School at Stirling in the Adelaide Hills, promises to offer something special and unique which sets it apart from the others.
Claire Fuller the proprietor wanted something more than a cooking class which was confined to a set of recipes or delivered in a soulless kitchen; she wanted something more than a demonstration by a celebrity chef once a year; and she wanted something more than a basic level of tuition but without the formality of chef school.
From this desire, was born Sticky Rice Cooking School, a place where the food journey you choose, takes you on a first class cooking and cultural experience and delivers a wealth of knowledge and fun along the way.
The product on offer at Sticky Rice Cooking School is that of a well organised class, with excellent tuition from experienced chefs. Hands-on classes of up to 18 people, cook up a storm in the inspiring and aesthetically pleasing 1940’s building in Stirling. It’s a fun filled, social class with plenty to offer the novice or experienced cook. It’s a unique experience where the spirit of cooking is shared between food lovers.
You will find the classes lively with social conversation and inspired chatter and the chosen chefs’ approach is always fun and often humorous.
Your cooking class is held in the renovated and custom designed kitchen space where the latest design in cooktops and cooking facilities are complimented by inspiring antique furniture, reminding you of ancient times and foreign lands.
During your day of discovery you will learn an abundance of interesting facts and stories relating to the ingredients and eating customs of counties such as Thailand, Vietnam, India, and Nepal. You will dine on the delicious food at the end of the day and enjoy a complimentary wine or beer while chatting to new friends.
The class starts with an in-depth introduction into the world of spice. You will select, store and treat them which is essential to create complex sweet-savory flavors and to justify why Moroccan cooking is often considered one of the world’s greatest.
In this Moroccan Tagine cooking class we will all cook & share the feast: Moroccan Chicken Tagine, pasty wrapped ‘brik’ egg, Tomato & capsicum salad, Lamb Tagine, Couscous, Moroccan Doughnuts.
Learn to prepare your own Moroccan banquet at home with flavours and spices to tantalise your taste buds.
This Moorish Moroccan cooking class and banquet will celebrate some Moroccan classics as well as stunning Moroccan recipes and dishes with a modern twist.
Hailing from Seville, esteemed Spanish chef Alfonso Ales has worked in some of the world’s best kitchens and has a culinary resume that most chefs would only but dream about including working under the direction of the 3 Michelin star Chef Martin Berasategui and Château Cordeillan Barges.
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