Join Emma to discover the essential spice mixes and pastes used in Asian island cuisines. With diverse, fragrant and spicy flavours, Emma’s recipes include: Balinese satay fish – marinated and chargrilled on skewers served with fragrant jasmine rice, roast peanuts, cucumber salad and fried shallots; classic Singapore noodles – a dry stir fry using curry powder, fine egg noodles, a medley of vegetables and prawns, pork or chicken; Malaysian laksa, a rich and spicy coconut soup served over fresh rice noodles with choices of tofu, chicken or seafood, bean shoots, lime wedges and herbs; and Indonesian nasi goreng – pre-cooked jasmine rice and vegetable stir fry, spiced with kecap manis (sweet soy sauce), garlic, shallots, shrimp paste and chilli, served traditionally with fried egg, bean shoots and coriander.
The Islands of Southeast Asia
Discover the essential spice mixes and pastes
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
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