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Licensed to Spice Cooking Classes

Licensed to Spice Cooking Classes

$125

Licensed to Spice Cooking Classes are now held locally in Caloundra, on the Sunshine Coast. Spend a fun morning with friends 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.

Choose a date and spice class below

Product Description

Licensed to Spice Cooking Classes are now held locally in Caloundra, on the Sunshine Coast. Come and spend a fun morning with friends 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.

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 the Middle East include elaborate aromatic dishes that derive from using exotic herbs and spices. In Persia 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 of the Middle East. Main herbs & Spices used: Thyme, Sumac, Cumin, Coriander, Parsley, Bay Leaves, Mint, Saffron, Oregano, Baharat.

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.

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.

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.

Sri Lankan – Sri Lanka is an island of lavishly 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.

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!

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 (cash only please.)
  6. A voucher for 15% off Red Hot Chilli Pepper branded spices (to be used once at a later date.)

 

Details

Location: The Kitchen, Golden Beach State School, Earnshaw Street, Golden Beach, Caloundra 4551. (Map will be sent out upon booking confirmation)

Duration: 4 -4.5 hours.

Times: 9:30am to approx 2:00pm-2:30pm. This includes a sit down lunch with the food you have prepared and cooked on the day. Complimentary beer and wine included.

Cost:$125.00 per person

What to bring:Covered in shoes and a fun attitude!

 


Terms & Conditions: (Please read carefully)

Bookings & Payments: All online booking payments are processed on the website via Paypal. Full payment is required to confirm your place. Bookings with full payment may also be taken over the phone or by coming into the shop located at 92 Bulcock Street, Caloundra.

Cancellations: We do not credit “no shows” under any circumstances and we do not accept cancellations. If you can’t make the class you are booked on you may send someone in your place instead, at your expense. Or if you wish, you may transfer to a future class with a minimum of  two weeks notice given.
There must be a minimum of 8 people booked and confirmed on the class for the class to go ahead. Customers will be notified of any cancellation of  a class (only due to insufficient numbers), a minimum of 7 days prior to the class.

Refunds: While we can’t offer refunds, we are happy for you to send someone in your place  should sickness occur or any other reasons on the day, however, you cannot transfer to a future class if you cannot make it on the day, whatever the reason.

Transfers: Transfer to another class is acceptable with two weeks’ given notice, as long as there is room on that class.

Vouchers: Please check the expiry date on gift vouchers (12 months), as expired vouchers will not be accepted under any circumstances. In the event that an expired voucher is used, payment in full will be required. Voucher must be presented on the day of the class.


Disclaimer

Meat is used in every class, however some vegetarian dishes are included. Unfortunately, at this time, due to the complexity of the menus, the individual dishes and participants cooking in pairs, it may not be possible to fulfill every dietary or allergy request or requirement. Please feel free to call Vicki on (07)5491-8870 to discuss further before booking.


Additional Information

Cooking Class Dates

Sat 13 December 2014 – Christmas Surprise Feast, Sat 29 November 2014 – Mediterranean, Sat 8 November 2014 – Mexican, Sat 11 October 2014 – Sri Lankan, Sat 13 September 2014 – Australasian Fusion, Sat 9 August 2014 – Moroccan, Sat 12 July 2014 – Persian, Sat 7 June 2014 – Sri Lankan, Sat 24 May 2014 – Australian Fusion, Sat 10 May 2014 – Moroccan, Sat 5 April 2014 – Mediterranean, Sat 22 March 2014 – Mexican, Sat 22 Feb 2014 – Persian

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