Sunshine Coast Wedding Pre-Nuptial Cooking Class & Lunch
The Sacred Chef, here on the sunshine coast in south east Queensland, presents a unique gourmet lunch and cooking class to prospective wedding catering clients. It is a chance to taste the Sacred Chef’s food and also learn a lot about cooking and presentation.
Last Sunday we hosted the bride and groom, and his parents, for a truly delicious multiple course gourmet lunch and wine tasting. These particular Brisbane and Maleny based family members were proponents of an organic and locally grown menu for their upcoming spring wedding. As they shared with me, that it is sometimes not an easy thing to find a talented caterer with experience in this particular culinary realm.
With a rustic European style wedding feast in mind we worked out a menu that would elegantly fulfil these desires. Wedding guest tables will be laden with selections of wood fired roasted meats; organic salads featuring glistening pulses, grilled Mediterranean vegetables and the finest extra virgin olive oils; sour dough wood fired breads and local cheeses. Bio-dynamic and organic Australian wines will complement this alive and healthy menu. Tables will be set with antique crockery and glasses against white table cloths.
The wedding reception venue will be in Maleny, the wedding capital of the sunshine coast south east Queensland. Here on Mountain View Rd, with the stunning Glass House Mountains as backdrop, the wedding couple will share their special day with friends and family. Beautiful organic food, cooked and presented in style by the Sacred Chef, will make this wedding day one to remember fondly forever.
Cooking Class in Maleny
The Sacred Chef was pleased to present a really enjoyable class and lunch to five beautiful women, who were attending as mother’s day gifts from their partners. The Sacred Chef cooking classes at the Maleny Cooking School, here on the sunshine coast in south east Queensland, are as much about being pampered with a delicious gourmet lunch as they are about cooking lessons.
Husbands purchased a Sacred Chef gift voucher for their wives and then we helped them select a yummy menu for the day. We made vegetarian Thai pastries with a cucumber sweet dipping sauce, rocket pesto, bacon and buffalo mozzarella thin crusted LSA pizzas; grilled pumpkin and baby spinach salad; slow roasted Thai style lamb shanks with jasmine rice; and dark chocolate tart with raspberry coulis and double cream.
It was a pleasure to meet five really lovely ladies and to serve them an array of sumptuous dishes. We toasted the good times with a morish Yarra Valley Pinot Gris. Sacred Chef cooking classes are a great way to discover new recipes, techniques and friends.
Montville Party Catering by Sacred Chef
The Sacred Chef catered for a very special birthday party in Montville on Saturday night. A lovely couple had invited 70 friends and family members to celebrate the 50th birthday of Mark, our host. A gorgeous house with spectacular views was the setting for a wonderful evening.
Sacred Chef Catering had supplied a waiter and onsite chef to assemble and distribute a selection of delicious canapés to the guests. Lovely, freshly made, teriyaki chicken and avocado sushi rolls; smoked salmon and lemon creme fraiche on mini toasts; roast pumpkin, Macadamia and goat’s cheese pastries; and basil pesto, oven dried cherry tomato and buffalo mozzarella pastries were all on the menu. Maleny caterer the Sacred Chef also supplied a large quantity of salads to accompany the very impressive pig on a spit. Our onsite chef carved the pig and made the gravy, which I am sure all the guests enjoyed.
Sunshine coast caterer, the Sacred Chef, regularly provides party and wedding catering to the denizens of Montville. What a lovely part of the sunshine coast hinterland it is to hold a party or wedding – great views and lush green surroundings.
Thai Recipes Sacred Chef Sunshine Coast Cooking School
At our sunshine coast cooking school, the Sacred Chef produces some of the best Thai food in south east Queensland. Learn to cook Thai in an abundant and generous setting, and have some very tasty fun!
Green Paw Paw Salad
• 2 cups shredded paw paw
• 3 small dried chillies
• 1 tbspn tamarind water
• 2 tbspns lime juice
• 2 tspns palm sugar
• 1 tbspn fish sauce
• 1 cup green beans chopped 2cm segments
• 3 cherry tomatoes chopped
• 2 tbspns dried prawn
• 5 small fresh chillies
• 2 cloves garlic
In a mortar and pestle grind garlic, chillies and salt
until fine. Add prawns and puree. Add tomatoes and
beans and roughly crush, then add fish sauce, sugar,
lime juice and tamarind water. In a bowl mix
together with the paw paw and sprinkle with chilli
flakes before serving.
Grilled Prawns w Ginger &
Lemongrass
• 12 med-large prawns
• 2 tbspns finely chopped lemongrass
• 2 tbspns finely chopped ginger
• 1 tspns salt
• 1 tspn palm sugar
• 1 corander root
• 5 white peppercorns
Sauce
• 1 coriander root
• 2 cloves garlic
• 5 green chillies
• pinch salt
• 2 tbspns lime juice
• 1 tspn palm sugar
• 1 tbspns fish sauce
Grind the lemongrass, ginger, coriander roor, salt
and sugar and peppercorns together and marinate
prawns in this for 30-60 minutes. Grill prawns for
2 minutes and serve with sauce.
In a food processor or mortar and pestle grind the
sauce ingredients: coriander root, garlic, chillies and
salt until fine, then add lime juice and fish sauce.
Serve in a dipping bowl next to grilled prawns.
©Sacred Chef
Christening Party Catering Sunshine Coast
Guests in North Maleny, on the sunshine coast hinterland, south east Queensland, were mightily impressed with the Pork Belly on Black Sticky Rice served on Chinese spoons at the Baptismal party. They also loved the Tandoori Lamb Cutlets with Fresh Mint Raita! Sacred Chef Catering was on hand with onsite chef and wait staff to make this party a tasty success.
These lovely Maleny party hosts had chosen ten canapé selections to delight their guests with on this special family day. Teriyaki chicken and avocado nori rolls; Thai duck and bean shoot mini wraps; smoked salmon, ricotta and dill on pumpernickel rye; asparagus, pickled ginger and lemon crème fraiche pastries were also on the menu.
Sacred Chef Catering arrives on time, with everything required, and leaves after cleaning up the kitchen, making this party catering deliciously easy for hosts and guests. Best value high quality catering on the sunshine coast!
Caterer on the Sunshine Coast
The Sacred Chef Catering company is dedicated to high quality party catering on the sunshine coast. We make our canapés freshly at the very last minute before serving them to your guests. Our onsite chef assembles and arranges your canapé selections on our gleaming white platters, before our wait staff distributes them to your wedding guests, here on the sunshine coast.
Friendly and professional staff guarantee a well run and successful party or event. Sacred Chef Catering for all your function requirements here on the sunshine coast, in south east Queensland. Take the stress out of entertaining and let us make it deliciously easy for you!
Sacred Chef Catering has a wide selection of canapés, tapas and function menus for you to choose from. For good food on the sunshine coast and professional peace of mind – Sacred Chef Catering.
Email sacredchef@midasword.com.au
Thai Cooking Class for Couples in Maleny
The Sacred Chef was joined by a really lovely couple for a Thai cooking class, especially for couples as part of the Sacred Chef Cooking School program, here on the sunshine coast in south east Queensland. Cooking classes for couples can be a great way to celebrate your relationship by doing something together in a fun and creative atmosphere.
Giovanna and Peter chose a yummy Thai menu with seven dishes, which included baby green lipped clams in chilli jam; snapper fillet Thai fish cakes; green paw paw salad, crab and ginger rice paper rolls; king prawns in lemongrass and ginger; glass noodle raw veg salad with mint and lime; and sticky black rice to finish.
Working with a couple can be very satisfying as a teaching chef, as you can impart a great deal of information and target the areas of interest. On the day we used over 60 bowls during the class, I suppose when you treat every ingredient as sacred you just need a hell of a lot of bowls. We chopped red chillies, green chillies, galangal, coriander roots, turmeric, ginger, crushed and pounded our curry pastes. We also fried shallots, garlic, dried chillies and prawns, mixed in tamarind water, fish sauce, palm sugar and made our chilli jam. The smells were divine and the flavours peaking toward Thai nirvana.
Peter and Giovanna were then invited to sit down at one of our dining tables, and enjoyed a glass of wine, before being served a succession of the dishes we had been making together. The clams with chilli jam (pictured here) were the overwhelming favourite dish on the day. Conversation soon became animated as we realised that we shared similar views about good food, wine, eating out and the sunshine coast. Laughter rang out frequently and it was truly one of the best cooking class/lunch experiences I have had of late.
For a relaxed, informative and delicious day on the sunshine coast, here in Maleny, a cooking class with the Sacred Chef is a bit different but in all the right ways.
Maleny Luncheon Catered by Sacred Chef
It was a beautiful Saturday on the sunshine coast hinterland, here in south east Queensland, and the white table cloths had been laid. A luncheon party for 12 was on the menu, outside under the perfect Australian blue sky, and the guests were ready for this surprise event for the special recipient.
If the Sacred Chef has a best customer, this family would be favoured to take the prize. Regular Xmas bookings for banquets, repeat patrons of my cooking classes and their fine son now even turns an occasional hand to help-out with catering. This family is dedicated to good living and sharing the joy with friends and extended family.
We began by serving crab and ginger won tons in a Chinese chicken broth; before moving to a second course of roast pumpkin Thai red curry, Tapas style king prawns with fresh lime wedges, and honey and soy grilled chicken wings. Murmurings of approval emanated from the hungry table and oohs became aahs, as we brought out the fine roast leg of lamb studded with rosemary, garlic and lemon. A balsamic rocket and baby spinach salad accompanied some spicy Moroccan potato wedges and a mint yoghurt dipping sauce. They finished with a medley of desserts – citrus and ginger nut tart, French flourless dark chocolate tort, raspberry coulis and double cream.
Birthday Party Catering in Maleny
The Sacred Chef rattled the pans and loaded the platters at Brian and Marion’s house on Saturday, for Brian’s 70th birthday party. It was a special day, with a large group of extended family all there to celebrate this fine achievement. Lots of smiling adult children with small children of their own enjoying a wonderful party.
Sacred Chef Catering’s Max, the dashing young waiter, was on hand to offer Marion and Brian’s guests a selection of delicious canapés. These included Asian style pork belly on sticky black rice served on Chinese spoons; Tandoori lamb cutlets with fresh mint raita; Tapas style king prawns with fresh lime; Thai BBQ duck wraps with pineapple and bean shoots. Plus a selection of mini pastries with fillings like: rocket pesto, semi dried tomatoes and buffalo mozzarella; smoked salmon and lemon crème fraiche; baba ghanouj and mint mini wraps; and Chorizo sausage, tomato chutney and goat’s cheese.
With really lovely people, special hosts and sensational canapés, the day was a recipe for success.
For party catering in Maleny and on the sunshine coast, the Sacred Chef makes it deliciously easy!
We even clean your kitchen once we have finished.
Molecular Gastronomy Class on the Sunshine Coast
The Sacred Chef presented a molecular gastronomy class on the sunshine coast for team members from SANOFI, the French pharmaceutical company which owns Nature’s Own vitamins. Despite the misty weather, here in Maleny, twenty one staff members were entertained by the Sacred Chef.
Beginning with blind folded sensory games, where participants were invited to touch, taste and smell a weird and wonderful selection of substances. Apart from being a bit of fun, the processes take the participants out of their cerebral selves and into their sensual bodies, which is important preparation for cooking. Prizes were awarded to those that could identify the most substances in each sensory category.
Corporate cooking classes are a great way to build team morale within companies and the Sacred Chef Cooking School, here on the sunshine coast, specialises in these stimulating days and evenings. On this particular afternoon/evening event team members prepared green pea ravioli and melon caviare in the molecular cooking studio – shiny spheres of pure flavour emerged from this kitchen laboratory. The green pea ravioli was matched on the plate by giant salmon roe and served as part of a 9 course degustation menu.
Lobster medallions were accompanied by fresh lime foam; chilled Andalusian gazpacho soup was served in shot glasses; fresh buffalo mozzarella was matched with turmeric & coriander panbreads & tomato & cumin chutney; oven roasted snapper fillets with roast garlic aioli; spanner crab fresh rice paper rolls with chia seeds & hoi sin sauce; and lots more.
A great day and night was shared by all – showing that you can have fun in Queensland indoors, despite the challenging weather!
For bookings and more information sacredchef@midasword.com.au
Poached Chicken in Banana Leaf
Poached Chicken in Banana Leaf
• 4 Chicken Thigh Fillets cut in half
• 8 Banana Leaf segments
• 8 Skewers
• 300ml Chicken Stock
• 400ml Coconut cream
• 1 Knob Ginger sliced
• 1 tspn Palm Sugar
• 3 Garlic Cloves crushed
• 1/2 cup Basil Leaves torn
• 1 tspn Sea Salt
• 10 White Peppercorns ground
Wrap your half chicken thigh fillets in a banana leaf
segment & secure with a skewer. In a large frypan
add your remaining ingredients & place over a
medium heat. Place the wrapped chicken parcels into
the poaching liquid & simmer for 12-15 minutes.
Serve the parcels on jasmine or sticky rice.
©Sacred Chef
Sacred Chef sunshine coast cooking school Thai cooking class featured recipe.
Sunshine Coast Wedding Catered by Sacred Chef
Sunshine coast wedding, at Wurtulla Beach, was catered for by the Sacred Chef; and bride and groom were very happy. Thirty guests joined lucky couple, Suzy and Tim, to celebrate their special day in a gorgeous ocean boulevard venue. A sequential degustation like menu of ten canapés was chosen by the couple and like a well performed symphony these choices hit all the right notes.
Suzy and Tim’s approach to the catering for their wedding was commendable, as they built on their initial ‘ in person’ consultation with the Sacred Chef, to follow it up with a private cooking class, at the Sacred Chef cooking school, here on the sunshine coast . Really getting to know your clients can only contribute to going the extra mile or kilometre for them, in terms of providing exceptional quality. Of course I do my best on every job I do, but knowing likes and dislikes can only improve the service.
Menu
Chilled Andalusian gazpacho soup served in shot glasses
Asian style pork belly and black rice on Chinese spoons
Lime and roasted red capsicum salsa on cucumber
King prawn and vegetarian fresh rice paper rolls with a trio of sauces
Arancini balls served with tomato and basil coulis
Rare Thai beef eye fillet skewers served with chilli jam
Wild rice, goat’s cheese and pistachio filled cabbage rolls
Mini Thai fish cake burgers with tomato relish
Rocket and basil pesto pizzettes
Rosemary, garlic and lemon lamb cutlets with mint sauce
Guests were effusive in their praise for the quality and exceptional flavour of the canapés. It is always a good feeling to come away from a job and know that you have contributed to making this a truly memorable wedding experience, here on the sunshine coast.
The Sacred Chef wishes Suzy and Tim all the happiness in the world for their union.
Montville Wedding Catered by Sacred Chef
A beautiful wedding and reception was held at Montville’s Lake Terrace, which is a stunning venue with incredible views over the picturesque lake, and the Sacred Chef was there to cater for the event. The sunshine coast hinterland is a beautiful part of the world to host a wedding and it now offers some distinctive and delicious catering. For this particular wedding reception the bride chose a selection of canapés, which were followed by a lamb tagine and/or a chicken sesame noodle dish.
Sacred Chef Catering created and served, snapper fillet Thai fish cakes with a cucumber dipping sauce; king prawn and vegetarian fresh rice paper rolls with hoi sin sauce; gluten free pesto pizzettes; tandoori lamb cutlets with mint raita; chicken sate skewers and several other tasty canapés. Dashing waiter, Max, was on hand to dance about with gleaning white platters, laden with delectable goodies, distributing them to wedding guests. The sunshine coast served up a sunny day with beautiful blue sky and a perfect environment for drinking glasses of champagne.
Bride and groom enjoyed a memorable day, surrounded by friends and family in a decidedly elegant setting, and on this important occasion everything happened perfectly. The caterers came, set up quickly and quietly whilst the ceremony occurred, served really yummy food with friendly efficiency, packed up, cleaned up and departed without fuss to great acclaim from the guests. A good day was had by all.
Sacred Chef Catering 5499 9280
Sunshine Coast Annual Girl’s Day out with the Sacred Chef
12 lovely ladies, a cooking class, a gourmet lunch and the Sacred Chef – what a recipe for a wonderful day!
Throw in a psychic reader and a touch of divine madness and what a dish or 6 or 7 we made.
Thai style lamb shanks with a red curry sauce and jasmine rice; pure chocolate tart with double cream; apple & rhubarb crumble with Macadamia nut ice cream; citrus tart with raspberry coulis; snapper fillet fish cakes; pesto pizzettes; baby beetroot & ginger salad; and so much more…
Make it; eat it; drink to it – laugh and learn a few culinary things!
Sacred Chef cooking school on the sunshine coast - a great day for ladies who love to lunch!
Sacred Chef feeds Words of Wisdom workshop in Eumundi
The Sacred Chef was privileged to cater for the 3 day residential Weaving Words of Wisdom workshop at Bellbunya Retreat in Belli Park
Marcus Bussey of Futures Evocative, and the University of the Sunshine Coast was teaching 30 participants how to align their inner voices with the work they wish to do in the world, and raising funds for an Ananda Marga school, being built in India
Fresh vegetarian food accompanied these words of wisdom and helped make this seminar a weekend to remember.
Sacred Chef catering specialises in contributing to worthwhile workshops and seminars.
Is the Sacred Chef a rooster in the hen’s house, tempting brides with tapas and tarot?
Extra virgin olive oil? Will it protect you?
From good taste and yummy food?
Are you curious about the future?
Do you long for lingering tastes of delicious food?
Will the Sacred Chef cook for you?
Sacred Chef catering and cooking school on the sunshine coast - hens are lining up for the experience.
Make your day or night a special one!
Sacred Chef Hen’s Night in Montville
The Sacred Chef was lucky enough to cater for a hen’s night in Montville, at the Montville Mountain Lodge , on Friday night and a more delightful group of 12 women could not be imagined. Beauty, grace and good taste are rarely met in one such collection of lovely women and it was a privilege to cook for these ladies.
Tapas was the order of the evening and it was prawns in garlic & sherry; scallops in the shell; olive tapenade crostini; Spanish omelette with roasted garlic aioli; local mussels in wine, chilli & tomato; Chorizo sausage, goat’s cheese pastries; stuffed baby capsicums; asparagus, rocket & balsamic salad; and veal & chicken mince croquettes with a leek & tomato coulis.
Gorgeous women, impending marriage, tarot cards and flashing smiles were all ingredients in beautiful surroundings and the Sacred Chef was weak in the presence of such beauty, but still managed to impress the taste buds of goddesses!
Sacred Chef catering and cooking school on the sunshine coast - a perfect way to celebrate a hen’s night or day!
Sacred Chef Hen’s Lunch a Real Joy
The Sacred Chef hosted a delightful hen’s lunch and cooking class, for nine lovely, gorgeous women and it was one of the most enjoyable day’s we have entertained. Fantastic people who played, cooked and had a great time, sharing their stories and excitement about the impending special day for bride and bride’s maids.
We made fresh rice paper rolls with crab, bean shoots and glass noodles with a hoi sin dipping sauce; arancinni risotto balls with a tomato and basil coulis; local mussels opened with wine and chilli; panfried crumbed butterflied whiting fillets with roasted garlic aioli; Reggiano Parmesan, asparagus and baby spinach salad with a balsamic dressing; and a pure chocolate tart with raspberry coulis and double cream.
Sacred Chef cooking classes on the sunshine coast are a great way to celebrate being a vibrant and juicy woman!!!!
Pure Dark Chocolate Tart This is a yummy gluten free dessert served with raspberry coulis & double cream. • 5 eggs separated • 200g dark chocolate 70% • 200g butter • 1 tspn vanilla extract • 1 cup mascobado (raw brown sugar) • 1 cup castor sugar Line a cake tin with baking paper and set oven to 1600 C in a fan forced oven. Melt butter & chocolate together in a bowl. Beat egg yokes, mascobado sugar & vanilla extract together in a large mixing bowl. In a separate bowl whisk egg whites unitil stiff peaks form, gradually adding castor sugar as you go. Add in melted butter & chocolate to egg yolk mixture, gently mixing together before folding in egg whites. Transfer to prepared cake tin and bake until skewer comes out clean, usually around 40 minutes. Serve with double cream and raspberry coulis. ©Sacred Chef Raspberry Coulis This uplifting sweet concoction is great with lots of desserts and keeps in the fridge for about a week. • 250g frozen or fresh raspberries • 1 tbspn freshly squeezed lemon juice • 1 cup icing sugar Whip ingredients together in a blender until they form a uniform consistency. Transfer to a squeeze bottle to make artistic swirls on your dessert plates. ©Sacred Chef
Culinary Travels on a Weekend with the Sacred Chef
A busy weekend saw the Sacred Chef travelling to Noosa North Shore to present a tapas evening for a hen’s party from Brisbane – cooking scallops in the shell with fresh lime, garlic, chilli and basil; olive tapenade crostinis; king prawns in fino sherry, Spanish omelette with roast garlic aioli; local mussels in wine, herbs and chilli; veal & pork croquettes with a tomato coulis; baked stuffed peppers with chicken and parmesan; and asparagus and buffalo mozzarella rocket salad.
Next stop a vegetarian cooking class, here in Maleny, where we created a chickpea and lemongrass coconut curry; Thai tofu, almond and cabbage pastries with fresh mint raita; tomato and cumin chutney, glass noodle sesame raw veg and toasted seed salad; Mediterranean savoury muffins with olives and roasted red capsicum, pine nuts and Parmesan; and the pure dark chocolate trat with raspberry coulis and double cream.
Racing off to Witta, to the Wattle Valley Retreat farmhouse, where we presented a BBQ and tapas starters – which included rocket pesto, buffalo milk cheese and oven dried cherry tomato pastries; Moroccan lamb back strap skewers with yoghurt & lemon sauce; king prawns with lime & roast red capsicum salsa; Chorizo & goats cheese platters; snapper fillets in rosemary & lemon; mussels in wine, chilli & tomato; pesto & buffalo mozzarella pizzettes; balsamic baby spinach leaves with grilled pumpkin & fresh French farmhouse style cheese; and a range of gourmet sausages with home made chutneys and sauces.
Finishing with a delightful Thai cooking class featuring David Thompson’s recipe for clams in chilli jam, here in Maleny at Sacred Chef central.
Take a deep breath and tomorrow we start as a new chef at the Green Kitchen organic cafe in Maleny, bringing my recipes to transform their menu and perhaps create some magic. Come and visit!!!
Smoked Tofu & Slow Roasted Tomato Lasagne with Ricotta Pesto.
Smoked Tofu & Slow Roasted Tomato Lasagna with Ricotta Pesto.
250g lasagna sheets
6 vine ripened tomatoes
1 block smoked tofu crumbled
2 cups soft ricotta
2 tbspn basil pesto
1 tbspn chopped garlic
1 tspn chopped rosemary
2 tbspn fresh basil chopped
1 tbspn olive oil
1 tspn chopped oregano
½ cup parmesan
½ cup white wine
1 tspn sea salt
1 cup shallots
black pepper to taste
This is a slow food dish & I recommend that you devote at least half a day to the relaxed creation of this very tasty meal.
Set your oven to a very low heat 100 degrees.
On a baking sheet lay out your thinly chopped tomatoes, garlic, sea salt, rosemary & oregano & slowly oven dry for several hours. The smell that begins to emanate from these after sometime is heavenly & you begin to understand what this slow food thing is all about.
In a heavy based saucepan sauté your shallots, salt, tofu, oil & wine.
When your tomatoes are ready fold into the sauté mixture & set aside.
In a bowl fold together ricotta & pesto.
Pre-heat oven to 180 degrees.
In a greased loaf tin or baking dish lay out a sheet of lasagna pasta, top with the smoky tofu & tomato mix, another layer of lasagna & then ricotta pesto. Repeat again & sprinkle over parmesan to finish. Cover with grease proof paper & alfoil. Bake for 20 to 30 minutes until pasta sheets are cooked.
Remove & slice into serves.
Serves 4.
©Sacre Chef
Cooking school on the sunshine coast with the Sacred Chef
Sacred Chef News
Hi All,
I thought that I would summarise much of the intense goings on with the Sacred Chef cooking school, here on the sunshine coast as so much has happened in such a short space of time.
We have had 12 members of the local branch of McDonalds, here on the sunshine coast, attending a Sacred Chef cooking class and lunch – which I thought was brilliant and possibly a move in the right direction.
The Real Food Festival generated vegetarian cooking lessons for upwards of thirty people, who all attended the Sacred Chef vegetarian cooking classes under the festival’s auspices. It was such a big response we are still taking bookings now, weeks later, and the classes/lunches have been a real delight – with lovely groups of people having a great day! My conclusion is that vegetarians, and those interested in vegetarian cooking, are very nice people to have to lunch. We have another vegetarian cooking class and lunch on the 8 Oct – a couple of places remain available.
The Sacred Chef was host to a number of hen’s lunches and cooking classes, which are a great way to spend a fun day with friends and family! Why not celebrate your hen’s day or night with some tasty fun?
The Cooking the Great cuisines from around the world has been in full swing now for two weeks and we have visited Spain and Thailand. These classes and the following gourmet lunches have been fun and seriously delicious. Apart from the odd bump on my head from a flying pepper grinder I have thoroughly enjoyed these gastronomic Sundays – a really great way to spend a day in Maleny.
The Sacred Chef 6 week vegetarian cooking series, concluded last Thursday evening, with Japanese slippery silky textures on my lips. I would like to pay tribute to the class members for making my last month and a half a real joy, thank you.
In between all of this cooking school activity, Sacred Chef has catered for several large wedding anniversaries and a few smaller events, with many gracious thank yous coming our way.
Coming up we have weddings booked in November and a three day seminar in late October.
Recipe of the week:
Vegetarian Laksa with Tofu Laksa Paste • 4 Birds Eye Chillies • 4 Large Garlic Cloves • 2 Tbspns Ginger Chopped • 2 Stalks Lemongrass Chopped • 10 Macadamina Nuts • 1 tspn Asafoetida • 10 Vietnamese Mint Leaves • 2 tspns Ground Coriander Seed • 2 tspns Ground Cumin Seed • 2 tspns Ground Turmeric • 2 tspns Paparika • 2 Tbspsns Canola Oil • 2 tspsns Sea Salt Pound ingredient in a mortar or blend in a food processor until smooth. Store in an air tight jar in the fridge. Laksa with Tofu & Egg Noodles • 1 cup Laksa Paste • 250g Egg Noodles or Rice Noodles • 2 cups Sweet Potato Cubed • 2 cups Potato Cubed • 2 cups Tofu Cubed & Fried • 1 cup Black Fungus • 1 cup Baby Corn • 1 cup Bok Choy Chopped • 1 cup Green Beans • 1 litre Vegetable Stock • 1 can Coconut Milk • 2 cups Bean Shoots • 1 cup Fresh Coriander Leaves • 1 cup Fresh Basil Leaves In a large saucepan pour in your stock, add both potatoes and bring to boil before simmering until they are tender. Add in your beans, fungus, corn, tofu, bok choy and cook for a further five minutes. In a seperate saucepan boil noodles until just ready, drain and set aside still hot. In a small frypan saute your laksa paste for a couple of minutes before adding to your main pan, along with coconut milk and stirring in. In large soup bowls place noodles, then fresh herbs, bean shoots and ladle over laksa vegetable soup. Finish with fried shallots and serve with chopsticks and Chinese soup ladle. ©Sacred Chef
Sacred Chef Vegetarian Cooking Class Sept 24 Another Wonderful Day
The Sacred Chef vegetarian cooking class and lunch, was another great success and thoroughly enjoyed by all the participants. We made Thai pastries with tofu, cabbage and almonds; a delicious chickpea lemongrass and sweet potato curry with basmati rice; Mediterranean savoury muffins; buffalo milk cheese and grilled rosemary pumpkin, baby spinach leaf salad; also a glass noodle, sesame veg and fresh mint and coriander salad; plus a pure chocolate tart with raspberry coulis; and a LSA spelt rhubarb and apple crumble.
Very tasty fun and then a relaxing lunch on a gorgeous Maleny day – the wine was good and the music selection was also much commented upon as very complementary. Several attendees are seriously thinking about doing the Vegetarian Cooking Series, running for 6 weeks and beginning on the 8 of October. Cooking new dishes, discovering some new ingredients, working with local produce and having a lovely day – not a bad way to spend a Saturday.
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