Cooking Themes

Lao/Thai Cooking

The food of this region of Asia is simply bursting with the flavours and zest of fresh citrus, herbs and fruits. Lime juice is an essential ingredient in Lao food and balances beautifully with the native rainforest lemon of northern Australia which is incorporated into several of the recipes for this class including fresh spring rolls, organic chicken laap and green papaya salad. The rich and distinctive flavour of pork is traditionally eaten during special occasions in Laos and Thailand. Local free range organic pork is complimented with native rainforest plums to create a delicious stir-fry which is very simple to prepare and cook. An intense rainforest lemon and lime pie along with palm sugar sweetened coconut sticky rice create the perfect combination with seasonal tropical fruit to finish the meal.

Indonesian Cooking

The diverse cultures of the Indonesian archipelago coalesce to create sensational traditional foods which compliment the flavours of Australian native rainforest fruits. A famous saying in Indonesia is that the salt of the ocean and the tanginess of the mountains mix together in the cooking pot. We use the world renowned spices of Indonesia to enhance the flavours and textures of organic chicken and wild caught seafood in a selection of curries and baked dishes. A traditional vegetable dish from Java is made with locally grown green jackfruit enhanced with rainforest lemon fruits and served with turmeric rice. The meal is completed an adaption of a traditional dessert which incorporates Asian tropical fruits and Australian lilly pillies.

Malaysian Cooking

Experience the tantalising diversity of Malaysian cooking with influences from Malay, Chinese, Indian and Nyonya cultures combined with Australian rainforest fruits. Create spicy sambals to use as delicious condiments and as a base for local organic meat curries. Combine Malaysian spices and pandan leaves with coconut milk and rice to produce the richly flavoured Nasi Lemak. Overwhelm your senses with Nasi Kandar Islamic dishes from Penang. Spices, herbs and native fruits are mixed together to bring out the aroma, textures and colours of each dish.

Vietnamese Cooking

The freshest herbs, fruits, seafood and duck are the lasting memories of Vietnamese markets and eating experiences. Using seasonal locally grown and organic produce along with Australian native fruits, a smorgasbord of dishes are created including rice noodle broth with fresh herbs; roasted duck with rainforest plum sauce; banana flower with rainforest lemon salad and traditional icy desserts.