Join Caroline and discover amazing spices from around the world. Caroline will discuss all things spice, from buying ingredients, to blending, toasting, storing and cooking tips. Recipes include: North African Harissa (a capsicum and red chilli spice paste) Roast Chicken; East Mediterranean Zaatar (thyme, roast sesame seed, sea salt, oregano and tangy sumac) sprinkled over flat breads before baking; Moroccan Chermoula (fresh herbs, onion and garlic and spices) with roast root vegetables; Garam Masala (a warming Indian spice mix) used to make Aloo Gobi, a cauliflower-potato curry; and finally, a Thai green tofu and vegetable curry served with steamed rice.
Spices from Around the World
Spice up your cooking
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
Owner/Food Consultant, A Bit of Jam & Pickle
Caroline has gained her extensive experience in the food and hospitality industries over 30 years. In the past 15 years her interest has focussed on artisanal preserving where she has been recognised as an award winning expert in this field. Besides teaching in several cooking schools around Melbourne, Caroline also assists clients in product development and contract production. Using her grandmother’s copper pan she enjoys sharing her knowledge whilst teaching how to make the very best jams, jellies, marmalades, pickles and relishes. More