|
The last night's class in Townsville was perhaps the best of the three.
Our menu:
Iced Avocado-laced Gazpacho Soup
Syrian Roast Pepper, Walnut & Pomegranate Molasses Dip (Muhammara) with Grilled Ciabatta & Vegetable Crudites
Crispy Battered Fillets of Fresh Panir Cheese (Panir Pakoras) with Fresh Peach Chutney
Turkish Rice Pilaf with Currants & Pine Nuts with Spicy Javanese Eggplant (Balado Terong)
Creamy Cardamom-infused Condensed Yogurt Dessert with Pistachios and Saffron Syrup (Shrikhand)
The highlight for me was the Turkish Rice Pilaf with Currants & Pine Nuts with Spicy Javanese Eggplant (Balado Terong).
The dessert - Creamy Cardamom-infused Condensed Yogurt Dessert with Pistachios and Saffron Syrup (Shrikhand) - looked and tasted wonderful.
And that was it. Next morning I flew from steamy Townsville to a cold Brisbane and then on down to Melbourne, where the weather was noticeably even chillier.
Now I'm still in Melbourne for my last class of the season, to be held at William Angliss College in downtown Melbourne.
Posted by Kurma on 18/11/06; 6:28:52 AM
from the Travel dept.
|
Saturday, November 18, 2006
