|Mangrove Mountain sounds very exotic. It is, actually, being full of forests and farms and rural retreats. It’s about two and a half hours drive north from Sydney to New South Wales’ Central Coast, and is home for the followers of Satyananda Yoga. Here’s an aerial view of the region.
Last year I conducted a successful cookery weekend for the staff members at the ashram, and, as planned, I returned again last weekend to teach a two-day cookery workshop to the public, entitled ‘Anna Yoga – Cooking with Kurma’. Here’s a potted tour of the weekend:
Our 24 ultra-enthusiastic team members pose with a few standard-issue kitchen bowls.
Father and son in action.
Some of our effulgent crew on cashew-bifurcation duties.
Showing them exactly how to roll a poorie.
Raj and Nitai grate coconut with a nifty machine.
Clare and Debi plan their attack.
We generally cook an evening meal for 60, hence our generous salad leaf quantities.
Our Syrian pomegranate and walnut dip required roasted red peppers, here expertly blackened over a naked flame by Govinda and Leela.
Peeling oven-roasted peanuts for the North-Indian Cabbage Salad is fun when there’s a few of you doing it at once.
Julie (second from left) brought a group of friends from Berry, a small town in New South Wales, to help with cut-up duties.
Jacqui baked some phenomenal loaves of bread.
The kitchen at the ashram is pleasure to cook in. This giant Brat Pan, here attended to by Veda, is an ideal vessel to prepare cashew and cardamom-laced carrot halava.
The ever-colourful Inneke agape at the giant pot of matar panir.
Matt and Raj on cardamon grinding duties.
So many nuts and so little time.