Photos in this post are from Tony Matera of FilmBooksAnything www.filmbooksanything.com.au
Have you noticed the latest rage is not garage sales or flea markets any more – but *pop-up* spaces and events? There are pop-up sales, pop-up restaurants, pop-up book stalls, pop-up drink booths etc, etc…..the list goes on.
Well I don’t like to be left behind and like to keep up with trends so I had a pop-up cooking class….Well sort of.
The gang were together for new year’s eve and I thought it might be a treat to have a chef come and cook lunch for us on new year’s day. To make it a bit inclusive and interactive, I figured we could have a class and then sit down to a shared table.
I have started to expand the cooking class idea and have had several “private class” functions at PCH in 2013 and this seemed like a natural next step. As we were not in my kitchen but in someone else’s kitchen, I thought well we will just join the trend and have our own *pop-up* Plough Creek Cooking Class.
Menu
Indian corn fritters with mint chutney
Tuna steak with som tam salad
Snapper in banana Leaf with baigan bharta
Salt baked pineapple with candied walnuts and coconut, cardamom and star anise ice-cream.
Was it delicious?? You better believe it…
Was it fun?? It sure was…
Have you noticed the latest rage is not garage sales or flea markets any more – but *pop-up* spaces and events? There are pop-up sales, pop-up restaurants, pop-up book stalls, pop-up drink booths etc, etc…..the list goes on.
Well I don’t like to be left behind and like to keep up with trends so I had a pop-up cooking class….Well sort of.
The gang were together for new year’s eve and I thought it might be a treat to have a chef come and cook lunch for us on new year’s day. To make it a bit inclusive and interactive, I figured we could have a class and then sit down to a shared table.
I have started to expand the cooking class idea and have had several “private class” functions at PCH in 2013 and this seemed like a natural next step. As we were not in my kitchen but in someone else’s kitchen, I thought well we will just join the trend and have our own *pop-up* Plough Creek Cooking Class.
Menu
Indian corn fritters with mint chutney
Tuna steak with som tam salad
Snapper in banana Leaf with baigan bharta
Salt baked pineapple with candied walnuts and coconut, cardamom and star anise ice-cream.
Was it delicious?? You better believe it…
Was it fun?? It sure was…
Hope your new year was filled with happy tastings.
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