Kurma

The sun is rising over Sydney's Eastern Suburbs, and I'm packing bags and readying myself for the next adventure. I'm heading to Taree, located on the Mid North Coast of New South Wales.

From Taree station we'll drive to the city of Wingham and prepare for a cookery class there at a school with a quaint name -"Duck Under the Table"- run by my host Annette Greenhalgh.

Here's my menu:

Syrian Roast Pepper, Walnut & Pomegranate Molasses Dip (Muhammara) with Grilled Ciabatta & Vegetable Crudites

Melange of Seasonal Vegetables, Mung Beans & Basmati Rice (Khichari) with Minted Syrian Yogurt-Cheese (Labneh), lemon wedges and Hot Griddle-Baked Breads (Chapatis)

Crispy Battered Fillets of Fresh Panir Cheese (Panir Pakoras) with Hot, Sweet & Spicy Tomato Chutney

Saffron-infused Semolina Halava Pudding with Flaked Almonds & Raisins

I'll keep you posted.

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