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Our first class in Townsville was an intimate one. Some students are booked to attend all three events.
This is what we cooked:
Hot ‘n’ Bitey Deep South Cheddar & Jalapeno Chili Biscuits
Sizzling Pan-fried Haloumi Steaks with Leafy Salad Greens, Fresh Basil,
Grape Tomatoes, Roasted Red Peppers, & Toasted Pinenuts
on Grilled Turkish Bread
Saudi Baharat-scented Chickpeas with Spinach (Hoummos bi Sabanik)
on a bed of Iranian Spicy Rice with Saffron (Pullao)
Malaysian Sweet, Sour & Hot Salad (Rojak)
Moghul-style Fresh Mango in Cardamom-infused Saffron Syrup
Our jolly group of attendees share a joke as we poise to commence the class.
Team Townsville in rapt attention as I explain about the history of our rice dish.
Here's resident chef Neil and I plating up the dessert.
It's mango season here in the tropics, so plump cheeks drizzled in cardamon scented saffron syrup deluged in cream and pistachios was a dessert to remember. It tasted as luscious as it looked!
Class over, I pose with attendees Lisa and her Mum Fay, just over from New Zealand.
I'm poised to do it all again tonight...
Posted by Kurma on 15/11/06; 9:20:12 AM
from the Travel dept.
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Wednesday, November 15, 2006
