Sunday June 10, 11.00am - 3.00pm, Full Hands On, Cost: $99.00

THAI FUNDAMENTALS with Brian Coulthard

Blending elements of several South East Asian traditions, Thai cooking places emphasis on the interplay of ingredient taste, ingredient texture and seasoning of ingredients - resulting in fresh dishes with strong aromatic components. As with other Asian cuisines, balance, detail and variety are of great significance to Thai cooks. Thai food is known for its balance of three to four fundamental taste senses in individual dishes or the overall meal: sour, sweet, salty, and hot. If the principle of European cooking is 'keep it simple', then the Thai dictum is 'keep it balanced'. Thai meals typically consist of a main dish served concurrently with many complementary dishes, and shared by all.

Traditionally Thai food was eaten with the right hand, but with Westernization came the spoon and fork. Knives are generally not used at a Thai table. At Cleanskin you'll be using a 'spork' to taste the delicious, traditional Thai food you'll create under Brian's expert guidance! Having spent a great deal of time in Thailand, and having worked closely with David Thompson, there is no one better placed to teach you the fundamentals of Thai cuisine - including the correct mortar and pestle technique as you make your own curry paste.

In this 4-hour, hands on class you will make Red Curry Paste, Tom Yum Soup, Chilli Jam (Naham Prik Pao), Thai Fish Cakes with Sweet Cucumber Sauce and a Thai Chicken Curry.  Enjoy the fruits of your labour at the conclusion of the class - along with a refreshing Thai beer!

Book now ... places are limited!