Kurma’s Australia-wide Culinary Teaching Tour May-June 2007

Anyone for dessert:

Today I embark on my seventeenth Australia-wide teaching tour. The weeks of fine tuning is complete, the menus are all decided, the shopping list have been compiled, the flights are booked, and my bags are packed.

My, how time flies! I started doing these interstate culinary trips in 1999, and they’ve continued, twice a year, ever since. Each cookery adventure has it’s own flavour, and this one has a good feel to it.

on the road 6: Plating up dessert at Methodist Ladies' College:

Along with my clients I’ve planned one of the most succulent set of menus ever. Here’s what we’re sharing:

Kurma’s Class Listing May 2007 Tour

Hyde Park, Adelaide – Private Home Class – “The Global Vegetarian”

Fresh Basil and Caper-scented Sicilian Eggplant Appetiser (Caponata)
Melange of Seasonal Vegetables, Mung Beans & Basmati Rice (Khichari) with Middle-Eastern Yogurt-Cheese (Labneh) and Fresh Lime Wedges
Spiced Panir Steaks on Preserved Lemon Couscous drizzled with Coriander & Macadamia Pistou and served with Fresh Mango Chutney
Roasted Cauliflower & Stir-fried Snow Peas with Cashews served with Flakey Malaysian Paratha Wedges
Epiphany Doughnuts in Lemon-scented Rosewater & Orange-Blossom Syrup

Kilburn, Adelaide – Hare Krishna Cultural Centre – “Vegetarian World Food”

Turkish Rice Pilaf with Currants & Pine Nuts
Soft Cashew-Studded South-Indian Steamed Semolina Breads (Rawa Idli)
Spicy Hot-and-Sour Toor-dal (Sambar)
Chili, Curry Leaf & Mustard-infused Coconut Chutney
Malaysian Curry Puffs with Succulent Eggplant Pickles
Seared and Spicy Panir Steaks on a bed of Sweet Potato Mash, with Rocket Salad and Tomato & Avocado Relish (Salsa Mexicana)
Rose, Star Anise Cardamom and Cassia-scented Gulab Jamuns

Norwood, Adelaide – Outdoors on Parade – “Warm Foods for Cool Nights”

Soft Cashew-Studded South-Indian Steamed Semolina Breads (Rawa Idli)
Spicy Hot-and-Sour Toor-dal (Sambar)
Chili, Curry Leaf & Mustard-infused Coconut Chutney
Seared and Spicy Panir Steaks on a bed of Preserved Lemon & Saffron Couscous, with Rocket Salad and Tomato & Avocado Relish (Salsa Mexicana)
Date, Orange, Walnut & Banana Semolina Halava Pudding

on the road 8: on the road 10:

Barwon Heads, Victoria, Private Home – “The Global Vegetarian”

Fresh Basil and Caper-scented Sicilian Eggplant Appetiser (Caponata)
Melange of Seasonal Vegetables, Mung Beans & Basmati Rice (Khichari) with Middle-Eastern Yogurt-Cheese (Labneh) and Fresh Lime Wedges
Spiced Panir Steaks on Preserved Lemon Couscous drizzled with Coriander and Macadamia Pistou and served with Fresh Mango Chutney
Roasted Cauliflower & Stir-fried Snow Peas with Cashews served with Flakey Malaysian Paratha Wedges
Epiphany Doughnuts in Lemon-scented Rosewater & Orange-Blossom Syrup

Footscray, Melbourne – Private Home Class – “The Best of Indian Cuisine”

Sweet & Sour Toor Dal Soup with Pumpkin
Zesty Lemon Rice with Fresh Coconut & Cashews
Home-made Sizzling Panir Cheese Nuggets with Fresh Tomatoes, Herbs and Peas (Matar Panir)
Assorted Crisp Vegetable Fritters (Pakoras) with Hot & Spicy Apple Chutney
Fresh Herb-laced Garden Salad
Juicy Milk Fudge Balls in Cardamom, Star Anise, Cassia & Rose-scented Syrup (Gulab Jamuns)
Hot Spiced Tea (Masala Chai)

Fitzroy, Melbourne – Private Home Class – “The Vegan Feast”

Sesame Kosihikari Sushi Rice in Marinated Pouches (Inari-zushi) with Pickled Ginger, Soy Dipping Sauce and Wasabi
Smoky Lebanese Eggplant Dip (Babagannouj) with Grilled Turkish Bread
Malaysian Curry Puffs
Hot, Sweet and Spicy Pear Chutney
Seared and Spicy Chili Tofu Steaks on a bed of Preserved Lemon & Saffron Couscous, with Rocket Salad
Tomato & Avocado Relish (Salsa Mexicana)
Fresh Citrus Selection in Star Anise & Mandarin-infused Syrup with Optional Creme Fraiche

on the road 5: on the road 1:

Northcote, Melbourne – Private Home Class – “The Global Vegetarian”

Fresh Basil and Caper-scented Sicilian Eggplant Appetiser (Caponata)
Melange of Seasonal Vegetables, Lentils, Almonds & Basmati Rice (Khichari)
served with Middle-Eastern Yogurt-Cheese (Labneh) Lime Wedges and Flakey Paratha Breads
Seared and Spicy Chili Panir Steaks on a bed of Preserved Lemon & Saffron Couscous, with Rocket Salad and Fresh Mango Chutney
Roasted Cauliflower & Stir-fried Snow Peas with Cashews
Juicy Milk Fudge Balls in Cardamom, Star Anise, Cassia & Rose-scented Syrup (Gulab Jamuns)

Murrumba Downs, Brisbane – Private Home Class – “Warm Foods for Cool Nights”

Soft Cashew-Studded South-Indian Steamed Semolina Breads (Rawa Idli)
Spicy Hot-and-Sour Toor-dal (Sambar)
Chili, Curry Leaf & Mustard-infused Coconut Chutney
Malaysian Curry Puffs
Succulent Eggplant Pickles
Seared and Spicy Panir Steaks on a bed of Sweet Potato Mash with Rocket Salad and Tomato & Avocado Relish (Salsa Mexicana)
Warm Blueberry, Lemon and Pecan Halava Pudding with Vanilla Custard

Mapleton, Queensland – Private Home Class – “The Upmarket Vegetarian”

Sesame Kosihikari Sushi Rice in Marinated Tofu Pouches (Inari-zushi) with Pickled Ginger, Soy Dipping Sauce and Wasabi
BBQ Asparagus with Balsamic-scented Semi-dried Tomato & Macadamia Chutney, and Shaved Grana Padano
Bengali Cashew-studded Saffron-scented Wedding Rice (Pushpanna)
Cream-infused Delhi-style Panir, Fresh Chili and Dried Fruit-filled Croquettes (Malai Kofta)
Fresh Green Salad Crispy Feta, Haloumi & Potato Spring Rolls with Coriander with Almond-laced Green Pea Chutney
Crisp-fried Wonton Stacks with Fresh Berries & Cream

on the road 4: on the road 12:

Barwon Heads, Victoria, Private Home Class – “Wheat-free Vegetarian”

Succulent Eggplant & Panir Cheese in Spicy Tomato Sauce
Iranian Saffron-scented Spicy Rice (Pollou)
Crispy Thai Noodles with Hot Sweet & Sour Sauce (Mee Krob)
Sesame Kosihikari Sushi Rice in Marinated Tofu Pouches (Inari-zushi) with Pickled Ginger, Soy Dipping Sauce and Wasabi
Warm Salad of Oven-roasted Cauliflower, Watercress, Feta Cheese & Puy Lentils
Moroccan Broad Bean Puree (Bissara) with Spicy Sago Crackers
Creamy Cardamom-infused Condensed Yogurt Dessert with Pistachios and Saffron Syrup (Shrikhand)

Alice Springs, Northern Territory – Private Home Class #1 – “The Global Vegetarian, Part 1”

Orange, Currant and Pecan-studded Canadian Wild Rice & Basmati Pilaf
Soft Cashew-Studded South-Indian Steamed Semolina Dumplings (Rawa Idli)
Spicy Hot-and-Sour Toor-dal (Sambar)
Chili, Curry Leaf & Mustard-infused Coconut Chutney
Home-made Sizzling Panir Cheese Nuggets with Fresh Tomatoes, Herbs and Peas (Matar Panir)
Griddle-Baked Bread (Chapati)
Fresh Citrus Selection in Star Anise & Mandarin-infused Syrup with Creme Fraiche

Alice Springs, Northern Territory – Private Home Class #2 – “The Global Vegetarian, Part 2”

Marathi Quick-and-Easy Coconut Cream-infused Spinach Soup (Palak Saar)
Iranian Saffron-scented Spicy Rice (Pollou)
Malaysian Vegetable-stuffed Flaky Curry Puffs
Succulent & Spicy Eggplant Pickles
Seared Chili Panir Steaks with Sweet Potato Mash & Rocket Salad
Lemon-infused Dubai-style Salad of Fresh Dates, Toasted Turkish Bread, Almonds, Bitter Greens, Fresh Herbs & Feta
Juicy Milk Fudge Balls in Cardamom, Star Anise, Cassia & Rose-scented Syrup (Gulab Jamuns)

on the road 13: on the road 11:

If you’d like to be a part of one of my cookery adventures, get in touch with me. Coming to a kitchen near you soon!
Posted by Kurma on 2/5/07; 4:03:57 AM

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