Have you been Sudhafed?

Thai Cooking Class with the Sacred Chef Monday 10 Oct

Places still available 10am Start

Cooking school on the sunshine coast

 

Menu

Spanner crab meat & bean shoot rice paper rolls with hoi sin sauce.

Salted fresh pineapple with toasted cashews & seeds.

Snapper fillet Thai fish cakes with cucumber dipping sauce.

Baby green lipped clams with chilli jam served with jasmine rice.

Grilled prawns with ginger, basil & lemongrass.

Glass noodle sesame raw veg salad with fresh mint & lime.

Sticky black rice pudding with fresh red paw paw & coconut cream.

$79 per head 

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4 responses

  1. Pingback: Why We Eat What We Eat « The Sacred Chef

  2. Pingback: Why We Eat What We Eat « Sudha Hamilton

  3. Pingback: Why We Eat What We Eat « Eco Living Magazine

  4. Pingback: Why We Eat What We Eat | frisson

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