Beginner Series

Beginner Series – Level I – 6 Weeks*

Course Outline - No prerequisites required

• Week 1 - Beginners introduction to identifying and cooking with herbs and spices
• Week 2 - Making simple curry pastes and masalas
• Week 3 - Getting a start on soups and snacks
• Week 4 - Cooking rice and noodle dishes
• Week 5 - Quick simple dishes to master - includes vegetarian, meat and seafood
• Week 6 - Particpants will be required to draw upon the past five weeks' lessons and prepare a simple table for a guest each to come and dine with them during the last one hour.

All ingredients, spices and course materials will be provided. Participants will get to eat everything that is prepared.

At the end of Level 1, a FREE group 'demystifying tour' to local spice stores will be arranged on a Sunday agreeable with all registered participants. A return transport will be provided from Latasha's Kitchen.

• Cost: $150 x 6 = $900
• Payment Options
• Terms & Conditions

Choose which start date suits you best and register online through the links below:

3rd May 2010      4th May 2010

2nd August 2010      3rd August 2010

1st Novermber 2010      2nd November 2010

Minimum number of participants required to run the course is 2.  Maximum allowed 6.

Course Outline - Prerequisite - Beginner Level I

• Week 1 - Making traditional hand ground pastes and dry masala podis
• Week 2 - Meat Lovers Table (traditional beef & potato curry, chilli chicken varaval, takali lamb masala, coconut rice, mango lassi)
• Week 3 - Vegan Table (lemon & peanut rice, sambhar, cabbage poriyal, olan, eggplant sambal, tomato dahl mulligatawny)
  Week 4 - Seafood Table (Goanese fish curry, prawn jalfrezi, chickpea savoury salad, coconut cucumber, jeera rice)
• Week 5 - Vegetarian Table (spinach dhal, diced mixed vegetable pal stew, avial, podimas, savoury raita, tamarind rice)
• Week 6 - Festive Table (briyani rice, baked chicken in yoghurt with briyani spices, cucumber pineapple salad, eggplant kasaundi, plain raita, kheer payasam)

All ingredients, spices and course materials will be provided. Participants will get to eat everything that is prepared.

At the end of Level II, each participant will be presented with a filled spice container to keep as a memento. 

• Cost: $150 x 6 = $900
• Payment Options
• Terms & Conditions

Expressions of Interest for this course must be forwarded to Latasha’s Kitchen for consideration. Note that while pre requisites are desired, it is not essential to make a booking. Please contact us to register your interest.

Minimum number of particiapnt required to run the course is 2.  Maximum allowed 6.

Course Outline - Prerequisite - Beginner Level II

Chef’s secrets -

• Short cut tips on saving time, money and energy; learn to prepare and store one to two items from each remaining course; preparation of lemon pickle, rendang paste, sambals, red and green curry paste, resam powder
  
• Indian Banana Leaf Vegetarian Table - tomato rice, vegetable masala, spinach dhal, poriyal, pakora, raita, resam, pickle, ghee, papadum
• Malaysian Table - nasi lemak and accompaniments - chicken rendang; prawn sambal, fried fish, coconut rice, dried peanuts and anchovies, egg, cucumber salad
• Singapore Table - nyonya cuisine-assam fish, pongteh, roti jala, kerabu chicken salad cups, nyonya char chap chye (mixed veg stew with glass noodles)
• Indonesian Table - beef rendang, potato bergedel, sayur lemak gulai, eggpant & egg berlado, green beans/tofu, sambal tumis, keropok
• Thai Table - pineapple fried rice, red curry fish cakes, thai green beef curry, chicken in pandanus leaf, green beans, eggplant and peanut stir fry

All ingredients, spices and course materials will be provided. Participants will get to eat everything that is prepared.

At the end of Level III you will be awarded a Certificate from Latasha’s Kitchen. You will also receive a beautifull hand crafted ceramic pot from Latasha’s Kitchen.

• Cost: $150 x 6 = $900
• Payment Options
• Terms & Conditions

Expressions of Interest for this course must be forwarded to Latasha’s Kitchen for consideration. Note that while pre requisites are desired, it is not essential to make a booking. Please contact us to register your interest.

Minimum number of participants required to run the course is 2. Maximum allowed 6.

Advanced – 4 Weeks

Course Outline – a class meant for the cook who is already versatile in the home kitchen. One who is in charge of the family meals, shops for the family and is looking to add new challenges to his/her repertoire of daily family meals.

• Week 1 - Meat Lovers Dare
  Traditional Coconut Beef & Potato Curry
  Keralan Chicken Peratal
  Takali Lamb Masala in Yogurt
  Red Pork Belly Vindaloo
• Week 2 - Everyday Meals
  Lemon & Peanut Rice
  Mixed Vegetable Pakoras
  Keralan Lamb Stew
  Pumpkin with Mustard Seed and Curry Leaves
  Crab Mulligatawny Soup
• Week 3 - Seafood Table
  Goanese Fsh Curry
  Prawn Jalfrezi
  Sri Lankan Crab Masala
  Chickpea Savoury Salad
  Coconut Cucumber Raita
  Avail – mixed vegetable medley in spicy yoghurt sauce
• Week 4 - Festive Table
  Briyani Rice
  Baked Chicken in Yoghurt with Briyani Spices
  Hyderabadi Style Grilled Lamb Chops
  Cucumber Pineapple Salad
  Eggplant Kasaundi
  Kheer Payasam i.e. Vermicelli Pudding

All ingredients, spices and course materials will be provided. Participants will get to eat everything that is prepared.

Each participant will be presented with a small hand seasoned 'kadai' (Indian wok).

• Cost: $180 x 4 = $720
• Payment Options
• Terms & Conditions

Minimum number of participants required to run the course is 2.  Maximum allowed 6.

Advanced Series – 2 Weeks

Course Outline – a class meant for the accomplished cook who cooks with everything but spices! A class custom designed to teach the cook eight classic all time favourites.

• Week 1 - Famous Southeast Asian Dishes from scratch
  Typical Malaysian Beef Rendang with Fragrant Pandan Rice
  Singapore Chilli Crabs with Nyonya Mee Siam
  Sambal Prawns with Coconut Rice
  Green Thai Beef Curry with Pineapple Rice
  Traditional Indian Mee Goreng, Classy Nasi Goreng
• Week 2 - South Asian Classics
  South Indian Dhosa Pancakes and Steamed Idlis with Sambhar and Coconut Chutney
  Red Kashmiri Chicken Curry with Potatoes
  Nutty Maharashtrian Beef Korma
  Hyderabadi Kheema Vegetable
  Keralan Fish Molee

All ingredients, spices and course materials will be provided. Participants will get to eat everything that is prepared.

At the end of this course, each participant will be presented with a small hand crafted ceramic bread bowl.

• Cost: $200 x 2 = $400
• Payment Options
• Terms & Conditions

Choose which start date suits you best and register online through the links below:

Minimum number of participants required to run the course is 2.  Maximum allowed 6.