Art of Cuisine CLASSES

Marieke will again teach interstate this year.

Early May: Sydney classes at Accoutrement. Spaces are filling fast. Tuesday evening 4 May is a demonstration class and Wednesday morning 5 May will be a hands-on session. The theme is Cooking in Autumn and dishes will include Pimientos padrón, Kim Chee (a brilliant and tasty probiotic), Seaweed Salsa, Steamed Silky Tofu with Shiitake Mushrooms and Blackbean Sauce
Buckwheat Risotto with pippies, seafood and crispy fish, a Fish Tagine finishing with an
Apple and Armagnac Croustade with Armagnac ice cream.
Anyone passionate about food is of course already cooking seasonally. Even more apt is to source local and organic produce. Autumn is a time of 'mists and mellow fruitfulness',
producing an inspirational abundance of foods that lend themselves to ‘real’ and slower cooking. Ayurveda and TCM share the view that our diet prepares us for the upcoming season and at this time we need to eat warmer, spicier, sweet and sour foods and make a gentle transition to cooler, shorter days.
With a legion of followers, Marieke always enthuses cooks with her innovative, accessible and achievable dishes that abound in flavours inspired by her garden and her extensive world travels.
For reservations contact Sue or Jenna at http://www.accoutrement.com.au/

Winter: Saturday 31 July and Sunday 1 August sees Marieke travel to Adelaide to teach Indian Masterclass at the new and truly charming Sticky Rice Cooking School at Stirling in the Adelaide Hills. The 4-5 hour hands-on class will be limited to ten students who then have the opportunity to invite their partners back to join in the evening banquet with lovely wines.
The class focuses on the technical and challenging elements of an extensive Indian menu that draws on the cuisines from private families and royal cooks from all corners of the fascinating sub continent. Dishes will taste truly of India and not of the generic international restaurant variety of predictable flavours.
For reservations contact Claire at http://www.stickyricecookingschool.com.au/school.php

Classes with Marieke return to Rye and will be scheduled for later in May. Dates to be announced soon.

I loved the food on Sunday. Such beautiful flavours again. I do so respect your ability to do this, and to put the whole thing together in such a way that we all feel we can run off and do the same, ignoring the education, the years of experience, the intelligence and a small thing called talent that lies behind it all. Nevertheless, off I'll go and we will see what happens. Louise M
The cooking was inspiring on Sunday - a big thank you. I walked the Prahran market yesterday with recipes in hand...... They are now looking very dog eared!! I stocked up at the Asian stall. My Kimchee is on the go..... I hope it tastes as good as yours. Sometimes something like that takes a couple of goes to get it right! I will have to hold back on the delicious sweet treats … Although I will make the fig salami to use my figs and hazelnuts. Your recipe was much better than the one I have used in the past.
Sarah H