Inspired by her travels to the idyllic island of Bali, Emma’s class introduces nasi campur, a plate of mixed rice, surrounded by an amazing variety of spiced dishes and condiments: bebek, marinated, crispy fried duck breast in a green mango salad; babi guling, a spice and herb infused rolled roast shoulder of pork; saur, coconut sambal; acar, pickled vegetables, roasted spiced peanuts, sweet potato crisps; nasi kuning, turmeric rice with nutty and tempeh, fried and served thinly sliced; kari ikan, pan-fried fish satay in a fragrantly spiced coconut milk curry; and finally for an indulgent dessert, golden fried banana fritters with lemongrass syrup, palm sugar-coconut ice cream and just, a spoonful of bubul injin, black sticky rice. Not to be missed!
A Special Balinese Feast
Traditional Balinese fare
Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Emma Mackay
Chef, Industry Trainer
Emma Mackay started her career during the height of the Nouvelle Cuisine rampage of the 80s, working at Iain Hewitson’s Three Hat restaurant Fleurie. In 2002 Emma was awarded Young Chef of the Year while co-heading the kitchen at Blakes Cafeteria. Emma is now a certified Industry Trainer with an approach to cooking which is fun, informative and hands-on. More
