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“Licensed to Spice” Cooking Classes are now held locally in Caloundra, on the Sunshine Coast. Come and spend a fun morning learning about various cuisines from around the world, in particular about the herbs and spices used in each cuisine. It’s all about the spice! Then, sit down and relax with a beer or a wine over lunch, eating the food that you have prepared and cooked throughout the morning.

Each class takes a maximum of 10 people and participants will be cooking, hands on, in pairs at their own stations, so why not bring a friend and spend a fun-filled morning together.

The class starts at 9:30am and finishes between 2:00pm-2:30pm.

Vicki Taylor is not a professional chef but she IS an excellent teacher and an experienced cook having lived, traveled and worked in many international countries. Vicki’s passion is food, herbs and spices and experimenting with recipes to put her own twist on them. After running her popular spice blending classes for the past two years, Vicki now wants to share her knowledge of some wonderful international cuisines with like-minded people.

Themes

Persian – The food of Persia includes elaborate aromatic dishes that derive from using exotic herbs and spices. Extravagant rice dishes often dominate other dishes at the table and nearly always incorporate fruit and nuts. The use of fruit, nuts, herbs and spices makes the food of the Persia one of the most refined cuisines. Main herb & spices used: Thyme, Sumac, Cumin, Coriander, Parsley, Bay Leaves, Mint, Oregano, Baharat.

2014 Class Dates: Sat 22nd February & Sat 12th July

Moroccan – Influences from the Middle East, The Mediterranean, Africa, Spain, Portugal and France are responsible for shaping the cuisine of todays Morocco. Moroccan food is mostly recognised by its spicy, fiery, invigorating and fresh flavours. Meat, seafood and Poultry tagines, couscous, harissa and perserved lemons mixed with nuts and perfumed waters of rose and orange-blossom are just some of the common dishes found in this fascinating country. Main herbs & spices used: Paprika, Mint, Turmeric, Cinnamon, Cumin, Chilli, Coriander, Ras el Hanout and Black and White Peppers.

2014 Class Dates:  Sat 10th May & Sat 9th August

Mexican – Mexican cuisine is a unique blend of Central American, Spanish and Arab cooking. Moles, Taco’s, Burritos and Chimichangas are some of the more popular and well known dishes of Mexico. The basic ingredients used a lot in Mexican cooking are Chillies, tomatillos, avocados, corn and beans, with chillies dominating nearly every dish. Tortillas are also served with nearly every dish. Main herbs & spices used: a variety of Chillies, Cumin and Oregano.

2014 Class Dates: Sat 22nd March & Sat 8th November

Mediterranean – There are many cuisines that come from the Mediterranean area. Think Greek, Italian, Croatian, Turkish and Spanish, amongst others, and you are on the right track. Lots of herbs are combined with all sorts of vegetables, meat, seafood and poultry are used to create authentic mouthwatering dishes. Olive Oil is a favourite ingredient that adds a distinctive taste to the food, Olives, tomatoes, garlic and a variety of cheeses are also common. Main herbs & spices used: Basil, Oregano, Rosemary, Bay Leaves and Garlic.

2014 Class Dates:  Sat 5th April & Sat 29th November

Sri Lankan - Sri Lanka is an island of lavishly aromatic spicy cuisines and it is well known for its aromatic spices.  It ranks in the top 10 spice producing countries of the world with Real Cinnamon being their king crop. One of the most common cuisines served in Sri Lanka is steamed or boiled rice,  alongside a curry, (whether it vegetable, pulse, seafood or meat. Condiments such as chutneys and sambols are also included. Roti and String hoppers (rice flour pressed into noodle form and steamed), are other popular traditional dishes. Main herbs and Spices used: Cinnamon, Pepper, Chillies, Curry Leaves, Turmeric, Cardamom, Nutmeg, Black and White Peppers, Cloves, Ginger, Mustard Seeds, Mace.

2014 Class Dates: Sat 7th June & Sat 11th October

Fusion Cuisine – Fusion foods are a blend of cultures and culinary cuisines. As Australia is now a very multicultural nation, the influences of other cultures have definitely become more apparent and more popular in the food we eat. Recipes are being reinvented all the time and this can be demonstrated not only in the top end restaurants, but also in our day to day cooking at home. TV cooking shows have highlighted and influenced this trend in recent years. Herbs & Spices used: Anything goes!

2014 Class Dates:  Sat 24th May & Sat 13th September

What the Classes Include;

  1. All ingredients on the day and cooking equipment
  2. Recipe sheets
  3. Workbook and pen to jot down notes, hints and tips
  4. Complimentary glass of beer or wine with lunch
  5. The opportunity to purchase key ingredients and spices on the day
  6. A voucher for 15% off Red Hot Chilli Pepper branded spices (to be used once at a later date.)<p>

Corporate Packages also available for team building exercises. Please call Vicki on 5491-8870 for options.