We invite you to a tea party again!! Learn to bake, breathe in the smell of baking, sink in your teeth onto what we baked……..and sip tea with the chef!!

 

• MARBLED MOCHA BROWNIES (sophisticated brownie laced with coffee and/or coffee liqueur, slightly bittersweet and creamy and melt in the mouth texture………mmmmmm)

• CRUNCHY TOPPED RASPBERRY MUFFINS (pretty, buttery, lovely muffins with tangy bursts of raspberries and a contrast of crunchy walnut cinnamon sugar)

• RED CAPSICUM, TOMATOES AND ONION TART (light and easy pastry laden with roasted capsicum, tomatoes and caramelized onions)

• BAKED SARABAT STALL CURRY PUFFS (sounds familiar – YES, it’s that yellow triangular baked curry puffs that has been around for years……….we will teach you this unique flaky pastry and make smaller, delicate versions)

 

Date: Sat 6th Dec 08

Time: 2.30pm – 5.00 pm

Fee: $50/-

 

 

 

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is one of the spiciest and the most aromatic in India.

 

• TRADITIONAL FISH HEAD CURRY with GREEN MANGOES (tangy fish head curry with freshly ground spices)

• CHETTINAD PEPPER CHICKEN (bite sized chicken pieces cooked in freshly ground black pepper and other spices)

• MUTTON CUTLET (minced mutton, lentils and herbs shaped into patties and deep fried….the ideal appetizer or a filling for a sandwich)

• SWEET & SAVOURY PANIYARAM (a popular snack made of fermented rice and lentil batter and crisp on the outside and soft on the inside type of fritter. It is made in a special muffin tin like pan)

 

Date: Wed 10th Dec 08

Time: 10.00 am – 12.30 pm

Fee: $50/-

 

 

 

You can make your homemade frozen desserts light and healthy or rich and decadent - It's your choice once you learn how to make. Chef Devagi has 23 years of experience teaching ice cream! You don’t need special gadgets or powders to make your own Ice cream at home.

 

• EARL GREY TEA ICE CREAM (a sumptuous version of tea with milk and sugar and apricots!! We know you will never go for that shop bought ice cream anymore)

• CHENDOL ICE CREAM (coconut ice cream made with tender coconut bits, fresh squeezed coconut milk and served with palm sugar sauce and red beans)

• APRICOT YOGHURT ICE CREAM (it’s a Popsicle! Make a dozen healthy ice cream and keep it handy in the fridge for your loved ones)

• CRUNCHY CAPPUCCINO SEMI FREDO (easy to make ice cream, an Italian version of the “ice cream potong”, yes, you serve this ice cream sliced)

 

Date: Wed 10th Dec 08

Time: 7.00pm – 9.30 pm

Fee: $50/-

 

 

 

Mughlai cuisine developed from the imperial kitchens of the Mughal Empire. This cuisine is predominant in North India, Pakistan and Bangladesh and has been strongly influenced by Persian and Turkic cuisines. The cuisine may vary from extremely mild to spicy and has a distinctive Indian aroma and taste of ground and whole spices.

 

• MUGHLAI BRIYANI (A regal dish, Mughlai Biryani is fit for a king and was probably eaten by many too! This makes the perfect one-dish meal for when you have company.)

• GOSHT DOPIAZA (The name Dopiaza literally means onions twice! This recipe calls for onions, to be used in large quantities and in two batches. It is really easy to cook but tastes like you spent hours, lovingly preparing it! What more can you ask for?)

• CHATPATA CHANNA RAITA (Not only is this a great side dish for any meal, it is also a terrific on-a-diet dish! Eat a large bowl of it and you'll be filled up, in your stomach and your mind)

• VEGETABLE JALFREZI ( assorted vegetables cooked in a spicy creamy sauce)

 

Date: Fri 12th Dec 08

Time: 7.00 pm – 9.30 pm

Fee: $50/-

 

 

 

 

You can make your homemade frozen desserts light and healthy or rich and decadent - It's your choice once you learn how to make. Chef Devagi has 23 years of experience teaching ice cream! You don’t need special gadgets or powders to make your own Ice cream at home.

 

• EARL GREY TEA ICE CREAM (a sumptuous version of tea with milk and sugar and apricots!! We know you will never go for that shop bought ice cream anymore)

• CHENDOL ICE CREAM (coconut ice cream made with tender coconut bits, fresh squeezed coconut milk and served with palm sugar sauce and red beans)

• APRICOT YOGHURT ICE CREAM (it’s a Popsicle! Make a dozen healthy ice cream and keep it handy in the fridge for your loved ones)

• CRUNCHY CAPPUCCINO SEMI FREDO (easy to make ice cream, an Italian version of the “ice cream potong”, yes, you serve this ice cream sliced)

 

Date: Sat 13th Dec 08

Time: 2.30pm – 5.00 pm

Fee: $50/-

 

 

 

We teach you to cook food that taste just like they came out of a restaurant or cafe. No need to leave home, make reservations, and go out. You can make recipes that taste just like the restaurant or café without ever having to leave home. Think of the amount of money you can save making it.

 

• TRADITIONAL ENGLISH FISH AND CHIPS + TARTARE SAUCE (traditional English fish and chips with the light beer batter……….and homemade dip)

• CINNAMON ROLLS (sooo good hot from the oven when they're gooey, aromatic and warm)

• CHOCOLATE LAMINGTONS (one of Australia national cakes that is dipped in a sweet chocolate icing and then rolled in dessicated coconut)

• JAM FILLED DOUGHNUTS (these gem of a guys are great comfort food….you can’t stop eating)

 

Date: Tue 16th Dec 08

Time: 7.00 pm – 9.30 pm

Fee: $50/-

 

 

 

 

 

Known for its spicy nature and rich flavours, Indonesian cuisine is also famous for its unique blend of sweet and sour spiciness. Though Indonesian and Nonya cuisines share very similar cooking techniques and ingredients, the most distinguished feature of the latter is that besides amalgamating the Chinese style of cooking of cooking and its rich culture into its cuisine; pork is also used. This is absent from traditional Indonesian dishes!

• SOTO AYAM MADURA (refreshing, spicy chicken soup with glass vermicelli served with hard-boiled eggs, slices of fried potatoes, Chinese celery leaves, and fried shallots)

• TAUHU TELOR (bouncy tauhu with egg and sweetish, spicy, crunchy peanut sauce oozing out of it)

• PEPES IKAN (fish chunks marinated in pounded spices, wrapped in banana leaves and baked)

• OPOR AYAM (traditional Javanese festive dish. Tender pieces of chicken cooked in not so hot a gravy, but it is very rich, with a balance of sweet, spicy, and sour)

 

Date: Thu 18th Dec 08

Time: 7.00 pm – 9.30 pm

Fee: $45/-