Cooking with Kurma – Returning to Tassie

I head off this morning for a weekend of cookery magic in Tasmania, Australia’s southernmost Island State.

Tasmania, located 240 kilometres south of the continent, is named after Dutch explorer Abel Tasman, who made the first reported European sighting of the island on 24 November 1642. He named the island Anthony van Diemen’s Land after his sponsor Anthony van Diemen, the Governor of the Dutch East Indies. The name was later shortened to Van Diemen’s Land by the British.

It was officially renamed in honour of its first European discoverer on 1 January 1856. Just in case you didn’t figure it out, “Tassie” is a colloquial expression for the state.

The New York Times dramatically described Tasmania as “the world’s most mountainous island and perhaps also its rainiest … a wind-lashed, wave-carved atoll, the Southern Hemisphere’s last terrestrial gasp before it sinks into the Southern Ocean.”

It’s been almost six years since I taught cookery classes in Tasmania. I was a regular presenter at Drysdale Tafe Colleges in both Hobart and Launceston, until downsizing of the cookery departments scuppered my twice-yearly visits.

If spontaneity is your thing, then why not just drop everything and join me for a class. There’s still a few vacancies at my Winter Spice Cookery Weekend in Lilydale, near Launceston, Tasmania. These are our menus. Come to one or both classes!

Saturday 19 June – The Indian Shared Table

Sweet & Sour Mung Dal Soup with Pumpkin,
Zesty Lemon Rice with Fresh Coconut, Coriander & Cashews,
Succulent Tomato, Peas and Home-made Curd Cheese (Matar Panir),
Dry-roasted Crispbreads (Pappadams),
Fresh herb-laced Garden Salad,
Battered Crispy Fritters of Cauliflower, Eggplant & Potatoes (Pakoras),
Hot & Spicy Apple Chutney,
Saffron-infused Semolina Halava Pudding with Walnuts & Raisins,
Hot Spiced Tea (Masala Chai)
.

Sunday 20 June – Indian Winter Dinner Party

Fragrant South Indian Hot & Sour Toor Dal Soup (Rasam),
Basmati Rice with Cashews, Peas & Fresh Coriander (Pulao),
Creamy Cauliflower and Potato Supreme (Gobi Alu Bhaji),
North Indian Puffed Fried Breads (Poories),
Hot, Sweet, Spicy & Sour Eggplant Pickles,
Fresh herb-laced Garden Salad with Roasted Vegetables,
Traditional Karnataka Carrot Halava,
Hot Spiced Tea (Masala Chai)
.

Here are the booking details:

Cherry Top & Eagle Park,
Lilydale near Launceston, Tasmania,
Winter Spice Weekend with Kurma Dasa,
Saturday, Sunday 19, 20 June 2010,
Bookings – Lesley cherrytop@bigpond.com 
+61 (0) 3 6395 1167

chill out!!:

ps; bring your warmest clothes. Temperatures may be down as low as zero.

Posted by Kurma on 18/6/10; 6:30:53 AM

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