Facilitated by Kelly Meredith from Under The Pickle Tree:
- Learn how to cook in wok to obtain a smoky flavour prized in Asian stir-fries.
- Learn how to work with tamarind pulp and make a vegan Thai chilli jam from scratch.
- Learn to create restaurant quality fluffy Thai coconut rice and use pandanus leaves to add a distinctive Thai flavour.
- Learn to make and use roasted rice powder prized in north-east Thai cooking for adding a chewiness to dishes.
- Make an authentic vegan Thai fish sauce.