The Sacred Chef was very pleased to host the family of the maker of that exceptional documentary Foodmatters. The Maleny Cooking School, on the sunshine coast, south east Queensland, was the venue for a delightful vegetarian cooking class and subsequent gourmet lunch.
Three very beautiful ladies had selected the funghi and tofu laksa – making our own laksa paste – to accompany fresh rice paper rolls filled with raw veg, mint, coriander and ginger; also a green paw paw Thai salad; and a citrus tart with gingernut base, raspberry coulis and double cream.
It was the laksa, however, which took centre stage, as we carefully prepared a vegetable stock and special laksa paste. Next we began assembling our ingredients in vessels ready for the all important “putting it all together” phase.
A laksa is a work of visual art, as much as a multi layered meal in a bowl type of dish. The colours of enoki and shimiji mushrooms against the fresh green of snow peas, coriander leaf and mint, produce a vivid impression.
As I say, to all my cooking students, great dishes contain a variety of textures to keep your palate interested, as well a complexity of flavours to do likewise. The crunch of bean shoots, fried tofu and sweet potato cubes, the slippery slurp of rice noodles, the richness of slightly sweet and spicy laksa paste in coconut cream, the tangy taste of fresh lime, and the myriad of other supporting flavours and mouth sensations.
Served in big steaming bowls with chopsticks and Chinese soup ladles – the laksa is a symphony played out on your dining table. To learn how to prepare a great laksa, of all culinary persuasions – whether seafood, vegetarian, or chicken – the Maleny Cooking School in conjunction with the Sacred Chef is the place to be.
07 5499 9280