Sri Lankan Cooking Class

Highlights

• Professionally run by a local Sri Lankan chef
• Unique cultural heritage brings a distinctive quality to this class
• Explore a combination of spices

Be enticed with the glorious aromas and flavours of Sri Lanka as you learn, cook and eat traditional meals that are shared in homes every day. With influences from the Dutch, Portuguese, English, Arabs, Malays, Moors and Indians, Sri Lankan cuisine is a true melting pot of diverse flavours.

What's Included?

• 3 hour hands on cooking class
• 3 course meal
• All participants will have the opportunity to prepare and cook
• Participants will be provided with knife kits to use throughout the class
• Use of commercial cooking equipment at the venue
• A recipe pack with all the information to prepare this meal at home for friends and family

Activity Highlights

• Learn from the local experts - Professionally run by a local Sri Lankan chef
• Unique cultural heritage of Burgher & Singhalese brings a distinctive quality to this class
• Explore a combination of spices and their use in creating specialised dishes
• This class is an informal session where you learn the basics through an evening of fun and a celebration of food

This class is not a cooking course it is an informal session where you learn the basics and share in the suppliers experiences. The chefs are not professionally trained, just home taught by their families and enjoy cooking and celebrating with food. You will learn how to make Sambols, chutneys and curries using traditional spices like cinnamon, cloves and cumin. The aromatic roasted spices, flavoursome herbs and the combinations of these used in creating mouth watering dishes will leave your taste buds asking for more... Come for an evening of fun, and celebration with food.

Session Length

A minimum of 8 participants per class required for the class to proceed - if minimum numbers are not met, the class may be rescheduled for a later date. This experience is 3 hours long and is available once a month on the 4th Wednesday or Thursday of the month from 5.30 to 8.30pm.