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From the Streets of Asia to the Louisiana Bayou

Ground’s Global Dinner Classes for this year are underway. Sunday March 12th: Asian Street Food. Experience the delights of Asian Street Food. Quick and easy and packed with flavour. A sample of Vietnamese, Thai, Malaysian and Chinese street foods that are firm favourites. Sunday April 30th: Morocco vs Tunisia. When is a tagine NOT a […]

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The Mystery and Intrigue of Persian Cuisine

Ground’s final Global Dinner Class for 2016 is the Mystery and Intrigue of Persian Cuisine. Come and discover the wonderful ingredients that originated from this historical region. Learn the unusual techniques and dishes that come from this cuisine. Delicious, unusual but easy to cook. And one of the most hospitable cultures in the Middle East. […]

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The Underground Pear

While staying in the Hinterland of Byron Bay, Australia, I visited 3 different farmers’ markets- heaven. Two of them had this weird looking thing on display at different fruit and vegetable stalls. I assumed it was a kind of potato or yam, but it turns out it is more like a fruit. It is sometimes […]

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Winter Spice Class

The next two cooking class themes have been set. They are in July and September because I am in Australia in June and in the U.S. in August. Sunday July 31st: 3pm start. Winter Spice. Wake up those jaded winter palates with easy dishes that use spices to create something special. Gain an understanding of different […]

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Korean Fireflies

Finding the real Korea When travelling in a foreign country you probably want to experience the real thing, get a feeling for the local people and their life, what they really eat and how they live, how they entertain themselves, how they interact. But more often than not, as a visitor to the country you […]

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Salmon, Soba and Spice

Kiwi, Korean and Japanese influences all paid a part in the creating of this dish. I had been on a bit of a Korean gochuchang binge anyway, loving its umami bite. And I wanted some soba. I had a bit of a hankering for my time spent living in Japan- truth be told. And with […]

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Monkeying with Food

The year of the Monkey has just begun in the lunar calendar. Often called Chinese New Year, it is also celebrated by other Asian countries to various degrees. I have been lucky enough to have been living in China and Korea at different times, and have celebrated this amazing holiday in both cultures. There is […]

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From the Med to Burma, Louisiana to Korea

The next 4 cooking classes have been set. Our style of classes for 2016 is focusing on a theme or region of cuisine for the night. You will cook 3 or 4 courses in either a hands-on or passive role, whichever you feel most comfortable with, eating each course with matching wines. During the course of […]

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Fermentation Bug

I know that fermented food is good for you. It is all the rage from kombucha to kimchi, sauerkraut to sourdough, kefir to kashk. People have got the fermentation bug. I absolutely hate sauerkraut, but adore kimchi. Go figure; both are variations on fermented cabbage. I guess I need that chilli hit. I also really […]

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Curry leaf Abundance

Having bought a packet of fresh curry leaves from my local Indian supermarket, I was determined not to waste any. You can’t get fresh ones all the time (usually only dried) so I wanted to make the most of them. Curry leaves do not taste like curry. They are called curry leaves because they are […]

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