There's a buzz in the room, the sound of sizzling and a delicious aroma that tells me that lunch is not far away.
I've spent the morning learning how to make the sort of Thai food that makes me drool in restaurants at The Golden Pig Food and Wine School
The Golden Pig is run by Katrina and Mark Ryan. Katrina has a long culinary history that includes time at the revered Spirit House Cooking School on the Sunshine Coast. Her expertise is evident throughout the class as she guides us with tips and tricks teaching us how to cut like Asians do and which brand of fish sauce is worth it's weight in gold.
The funky warehouse building that houses the cooking school provides plenty of working and dining space. We work the morning away at long stainless steel benches working with top quality implements.
So here’s what we cooked -
Scallops in betel leaf with coconut, lime and peanuts (top photo)
Whole boned salmon with prawn and coconut rice, sweet and salty pineapple sauce
Steamed mussels and prawns with Thai basil, chilli and oyster sauce
Grilled cuttlefish salad with cucumber, lemongrass and mint.
At the end we all sit down and, with a glass of wine in hand, enjoy the fruits of our labour.
It's a fun class with plenty of interaction between teacher and student, hands-on cooking skills and friendly conversation. A great way to spend a Sunday.
Bottom line: Browse their shelves for take home products
Best tip: a gift voucher could be a great Mother’s Day present.
The Golden Pig
Kerry Heaney
Disclaimer: The Golden Pig is an advertiser on Ed+bK