Adam’s style of cooking dashes across country borders from India to Asia. In this class he introduces fresh Asian flavours with walnut, spannercrab, galangal, roasted chilli and lime on betel leaves; Vietnamese-style seafood salad; his special version of Peking duck; and roasted, yellow Thai duck curry with accompaniments and jasmine rice.
Coda: A Seafood & Duck Feast
Dash across country borders from India to Asia
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