Dishes

Tom yam koong / Thai spicy shrimp soup

Fish cakes with cucumber dipping sauce

Three flavoured fish

Thai green curry

Green vegetables in Oyster sauce

Chicken and basil fried rice

Banana spring rolls with pineapple salsa

Singapore – the food capital of South East Asia is a melting pot of different ethnic cultures, fusing with one another. This class enables you to reproduce some of the most distinctive and popular dishes of this diverse culture in your own home.

Singapore Classics

Vegetable Spring Rolls

Black Pepper Crab

Black Pepper Beef

Sautéed Chicken with Dried Red Chillies (Szechwan style)

Baby Kai Lan with garlic sauce

Vegetable Bee Hoon (Vermicelli)

Black Rice Pudding

Flavours of Chaing Mai and the North – the influence of neighbouring Myanmar and Laos is strong on the cuisine. The North is noodle heaven, in Chiang Mai, the Khao Soi egg noodles are eaten with chicken or beef curry and a number a of spicy and sour side dishes. It is essentially a one-dish meal comprising of egg noodles in a soup of curried beef/chicken with coconut milk, served with a variety of contrasting accompaniments. Each of your guest will individually mix the rich array of toppings to create their own original taste sensations.

Dishes

Som Tam / Green Papaya Salad
Yum Pla Dook Foo / Green Mango Salad
Yum Hoi Mang Pu / Salad of Steamed Mussels in Lemongrass
Khao Soi with Beef & Pickled Cabbage (Chiang Mai version)
Khow Suey with Chicken & Shrimp Balichow (Myanmar version)
Lime & Thyme Cream in Phyllo Nests w/ Marinated Strawberries

'In food, as in death, we feel the essential brotherhood of man'
- Vietnamese Proverb

Despite being deeply rooted in the cooking of China and influenced by neighboring Thailand, Vietnamese cuisine remains distinctive and unique. The extensive use of fish sauce, fresh herbs and the style of eating small pieces of food wrapped in lettuce leaves or rice paper dipped in sauce gives the cuisine its distinctive character. Flavours and textures are very layered, along with the dipping sauces, yet each ingredient remains separate - when eaten together the flavours are transformed into a spicy, aromatic and tangy mouthful all at the same time.

Dishes

Grilled Shrimp on Sugar Cane
Sweet & Sour Shrimp Soup w/ Fresh Herbs
Grilled Beef w/ Vegetable Platter
Ginger Chicken w/ Caramel Sauce
Steamed Sea Bass w/ Soy, Ginger & Scallions
Spicy Lemongrass Tofu
Nuoc Cham / Coriander - Lime Dipping Sauce / Caramel Sauce
Starfruit & Lychees in Ginger Wine

From the royal kitchens of the Moghul Emperors to your own...

Despite their many differences, Iranian and Arabic cultures share the culinary tradition of marking special occasions by serving guests with a central dish of 'pulao' - a rich mix of rice, spices and meats.  There are abundant and geographically dispersed variations on this theme, from 'pilaf' in Spain to 'biryani' in South Asia.

The Mughal kitchens in 16th& 17th century India gave this dish it's own unmistakable Indian spicing.  In this course we bring to you a light and simplified version of this royal and festive dish.  Served with a few accomapniments, your biryani can mark special occassions or make a satisfying family meal.

Chef

Samia Ahad

Dishes

Chicken Biryani

Shami Kebab / Patties of Ground Beef & Split Peas in a medley of spices

Eggplant in Yoghurt with a Sizzling Oil

Saag Paneer / Homemade Cheese sauteed with Spinach

Shahi Tukra / Royal Morsel

This class provides the fundamentals of simple, everyday home cooking in South Asia. The formulas given teach the essential cooking techniques required to master this cuisine in a simple and highly accessible manner. It displays the endless variety prevalent in this incredibly rich cuisine and provides a structure which not only allows but affords endless opportunity for innovation and play. Welcome to the mysterious world of Curries and Dals and Vegetables and Rice and Breads and Spices and… and… and……………….!

Dishes

Aloo Gosht / Beef or Lamb Curry with Potatoes

Chicken Curry with Coriander & Yoghurt

Masoor Daal / Red Lentil Puree

Bean ki Bhujiya / French Beans with Cumin Seed & Tomatoes

Bagharey Chawal / Basmati Rice Scented with Warm Spices

Kachoomar / Tomato & Cucumber Relish

Coriander & Mint Chutney

Sivvayyan / Sweet Vermicilli Pudding

We are all different kettles of fish…

Cooking fish does not have to be complicated. Different types require different techniques. You can learn the basic rules and secrets of success to cooking different types of seafood. Master the various techniques – Marinating, deep-frying, grilling, poaching, roasting pan-searing – by taking this course and never be intimidated by cooking fish again!! 

Fish Tales!

Prawn Ceviche

Tempura Calamari w/ Spicy Salsa

Thai Seafood Salad

Poached Threadfin w/ Sauce Americaine

Roasted Whole Barramundi w/ Butter & Toasted Almonds

Pan Seared Red Snapper Fillets w/ Thai Asparagus & Hollandaise Sauce

Fresh Fruit Fritters w/Spiced Sugar

Moroccan cuisine, which is especially magnificient, is based on that of the original

Berbers. It echoes of Spain & Portugal, but its strongest origins are from that

of Ancient Persia. Famous for its couscous, multilayered pies and delicately flavoured tagines;

Moroccan food is an extraordinary marriage of spicy, sweet and savoury.

Chef

Samia Ahad

Dishes

Moroccan Pumpkin Soup scented w/ Cumin

Pastilla / Phyllo Pastry layered 

w/ Herbed Chicken & Almonds

Tagine Barragog / Tagine of Lamb w/ Prunes

Spicy Moroccan Prawns w/ Harissa & ground Ginger

Herbed Couscous w/ fresh Parsley, Coriander & Scallions

Baclava / Phyllo Pastry layered w/ Nuts & Greek Thyme Honey Syrup

The Lebanese mezze pays tribute to the ancient produce of the Eastern Mediterranean…aubergines, chickpeas, spinach, garlic, olives…

Each appetizer can brighten up any lunch or party table. Together this glittering array of appetizers is all you need for a completley satisfying meal.

Dishes

Hummus / Chickpea and tahini dip

Mouttabal / Roasted aubergine and tahini dip

Tabouleh / Tomato and parsley salad

Grilled chicken wings with a toum (garlic dip)

Kibbeh / Spiced meatballs with pine nuts

Spinach and phyllo triangles

Moussaka topped with yoghurt sauce and pine nuts 

Shredded pastry roll with walnut and honey filling

Sichuan - The Spice Box of China... known for it's hearty robust and explosive flavours, all in a single dish - hot, sour, sweet & salty - drawing from different seasonings like Sichuan peppercorns, star anise, vinegar and of course chillies!

Sichuan Experience 

 Hot & Sour Soup

 Cold Sesame Noodles w/ Tea Smoked Chicken

 Orange Flavoured Beef

 Spicy Grilled Fish

Ma Po Bean Curd

Mala Xiang Guo (Spicy Numbling Stir-Fry Pot)

Mango Pancakes

“Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine’. She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining”. – Thomas Keller

Dishes

Potage Parmentier / Leek or Onion & Potato Soup

Salade Niçoise / Mediterranean Combination Salad

Homard aux Aromates / Lobster Steamed in Wine with Herb Sauce

Boeuf Bourguignon / Beef Stew in Red Wine, with Onions & Mushrooms

Oignons Glacés à Brun / Brown-braised Onions

Champignons Sautés Au Beurre / Sautéed Mushrooms

Crème Plombières aux Fruits / Plombières with Fresh Strawberries or Raspberries

Thai food is one of the most popular cuisines in the world, and rightly so. Authentic Thai cuisine is a delicate balance of spicy, sweet, sour and salty flavours. Learn about the ingredients that bring about that balance as well as how to achieve it. This course enables you to re-create the classic Thai dishes you crave, in the comfort of your own home.

Chef

Samia Ahad

Dishes

Tom ka Gai / Thai Herbed Coconut Milk Soup with Chicken

Thai Beef Salad

Larb Gai / Minced Chicken Salad

Steamed Sea Bass w/ Lime & Chilli

Chicken w/ Thai Basil & Chillies

Pad Thai / Stir Fried Rice Noodles with Shrimp

Tender Eggplants in Sweet & Sour Chilli Sauce

Mangoes with a Lime & Chilli Freeze

‘In food as in death we feel the essential brotherhood of man’-Vietnamese Proverb Visually spectacular and dramatic, against the backdrop of the end of French colonialism, intertwined with a tragic lovestory which further empasises the cultural divide. This film presents Vietnam as a beautiful landscape, as an emerging nation culturally distinctive with a cuisine that matches.

Dishes

Summer Rolls with Shrimp & Jicama with a Spicy Peanut Sauce

Calamari & Fennel Salad with Chilli-Lime Dressing

Curried Noodle Soup with Chicken

Fiery Shaking Beef with watercress served with baguette

Vietnamese Stir-fry of Asparagus & Mushrooms

Banh dua ca ra men / Creme Caramel

Singapore – the food capital of South East Asia is a melting pot of different ethnic cultures, fusing with one another. This class enables you to reproduce some of the most distinctive and popular dishes of this diverse culture in your own home.

Baan Thai

Spicy Chicken Soup w/ young Tamarind Leaves

Yam Woonsen/ Glass Noodle Salad w/ Shrimp

Marinated Chicken Parcels wrapped in Pandan Leaves

Thai Red Beef Curry

Fried Fish Fillets w/ Crispy Garlic

Morning Glory w/ a Spicy Tamarind Sauce

Ruby Red Grapefruits macerate in Coriander & Gin Syrup