Last night's class at the Upper Crust Cooking School was a grand success. Close to 30 Perth residents took shelter from the cold to enjoy an evening of culinary exploration.
It's been a while since I taught a cookery demonstration rather than my usual hands-on cooking classes. It requires more dedication to verbal clarity and more dexterity in balancing quality cooking with time management, oratory precision, good communication, humour, education and the skill of entertaining a large group for three hours, all at the same time.
The three-course menu featured rawa idlis with sambar dal and coconut chutney, lemon rice with flame-roasted pappadams and homemade hot and sweet tomato chutney.
Oh, and who could forget the delectable carrot halava?
The fun continues tonight with part two of our Upper Crust cooking adventure.
Posted by Kurma on 7/7/10; 12:25:30 PM
from the dept.