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Content accurate at time of publication
01 Jan 2012
Bring home the taste of your travels with cooking classes that take you from the market to the table. By LEISA TYLER
Fancy learning to bake a baguette like a Parisian? Make moussaka like a Greek? Or stew tagine like a Moroccan? From Bangkok to Boston, cooking schools are giving travellers a chance to savour their vacation long after they’ve returned home. But unlike cooking classes of the past, where wannabe cooks only had to assemble preweighed ingredients faithfully measured up by the resident home economist, today’s epicurean educators even bring you to local markets and farms to source for the freshest ingredients. And of course, dispense instructions on slicing, dicing, frying and baking the freshly-procured produce.
The luxurious Casa de Sierra Nevada in Mexico’s Bajio region gets its students to source for ingredients from the market before turning them into salsa and tortillas in the kitchen of an 18th century house. Likewise, at Australia’s Gwinganna Lifestyle Retreat, students pick ingredients from the onsite vegetable garden before learning about nutrition and organic spa cuisine from the resident chef.
DISH IT UP
Learn to cook from scratch at these classes.
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Case Vecchie, Sicily
Whip up dishes like caponata |
Blackberry Farm, Tennessee
Learn to make Johnny cakes (cornmeal flatbread), apple cider vinaigrette and other Southern delights at this 1,700ha property. A typical class includes harvesting vegetables from the onsite garden or foraging for mushrooms in the property’s woodlands before bringing it all together in the professionally equipped kitchen. |
Four Seasons Resort, Chiang Mai
Turn up the heat at the Four Seasons Resort Chiang Mai cooking school, a teak pavilion set within the lush tropical gardens of the resort. Here, chef Srichan Pitak escorts you through the local market, introducing local herbs and giving tips on buying the best produce, before showing you how to make local favourites like tom yam goong (hot and spicy soup) and roast duck red curry. |
PHOTOS GUY AMBROSINO / COURTESY BLACKBERRY FARM / FOUR SEASONS
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