MiNDFOOD’s (female) online team tests out the latest in culinary classes, Cooking for Blokes.
Despite its name, Cooking for Blokes was less testosterone-fuelled than we expected – we being myself and my colleague, Lexi Henderson.
Joined by two other “blokes”, a female journalist from the University of Technology, Sydney named Biwa and our two instructors, Janine and Peter, we cooked our way through Tom Yum Soup, Fish Cakes and Banana Fritters with Coconut Ice-Cream. The last dish was “prepared earlier”, which is understandable as it was only a three-hour class.
The school offers six-week basics courses and specialty, one-off classes, such as Indian and Thai – Lexi and I did the latter. Because the classes are kept to a minimum of six, and in our case five, the atmosphere was extremely casual and relaxed – the BYO element of the class probably contributed to this.
While Peter would entertain us with stories about music, motorbikes and the poor diet habits of today’s youth, Janine taught us professional chopping techniques and the importance of tasting food as you cook it (our Tom Yum Soup was so much better because of this).
Peter, a self-described chilli pepper expert, quizzed us on the hottest part of the spicy red fruit; it’s the membrane that the seeds cling to, not the seeds themselves, we were told.
It’s no surprise that the best part of the class was tasting the food – the Fish Cakes with Cucumber Dipping Sauce were so divine, we managed to sneak a few in our bags for later – but the multiple laughs we had along the way were enough for us to declare we would return for another class in the future … perhaps Indian next time.
Find out more at cookingforblokes.com.au