Tastes of Asia (4 days)

About this course

Participants cook dishes from Thailand, Japan, India and China, including curry pastes, dashi, dumplings, sushi, naan, tandoori chicken, Peking duck and spring rolls. Sessions combine demonstrations by the teaching chef with guided practical work, allowing participants to prepare dishes at their own station. The course also introduces methods for balancing flavours and fundamental techniques associated with the cuisines explored.

What you'll learn

• Prepare and use ingredients associated with Thai, Japanese, Indian and Chinese cooking
• Make foundational components such as red curry paste, dashi stock, naan bread and pilau rice
• Apply techniques including dumpling preparation, sushi rolling, tempura, curry-making and spring-roll assembly
• Balance flavours in dishes using ingredients such as herbs, spices, dressings and chutneys

Is this course right for you?

The course is intended for food lovers at all levels, including novices and cooks with some experience. No prior knowledge is required. Participants work in a group while carrying out practical cooking at their own stations, with demonstrations and guidance from the teaching chef.

• Suitable for learners without previous cooking knowledge
• Participants work practically at individual stations within a group setting

Before you go

• All ingredients, cooking equipment and teaching resources are provided.
• An apron, tea towel and recipe booklet are included.
• Sensible, flat-soled shoes are required; open toes are not advised.
• Participants should bring Tupperware to transport the food they prepare home.
• Food made during the course can be taken home.