Posts tagged Classes

Curry Favour


We take the spicy route through asia, then through to spain, and end up stalking our food. This week we talk about Jackie M’s Malaysian cooking masterclass, Mo Vida in Melbourne, and Truckr – a great way to stalk food trucks.

Download the audio file here (3MB, 6:06), or subscribe to the podcast on iTunes

From the Frypan – Sedap! (00:23)

In From the Frypan, we whip up an authentic and tasty Beef Rendang. I learnt the secrets to malaysian cooking from Jackie M herself, in a Malaysian cooking masterclass.

Waka Waka – Tale as old as time.. (02:49)

For Waka Waka this week we have a disappointing experience at Beauty at the Beast, but a marvelous one at Mo Vida in Melbourne! The Seafood pasta at Mo Vida is EPIC! Just sayin’.

From the Ice Box – Appsolutely Fab! (05:08)

Technology helps us in so many ways, and this week it helps us hunt down those food trucks!

What’s your favourite way to get the latest food truck news?

Victor Churchill, Woollahra

Have I gotten your attention? Yes indeed, that is the Anthony Bourdain! Some of you might know that I’ve been all atwitter about meeting him, and it definitely has been the highlight of my week.

But before I tell you about that, let me first share with you why I’ve been so quiet; why I’ve been neglecting my poor blog.

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Homemade Fine Foods, Tempe


Apparently it all started with Lemon Curd. Homemade Fine Foods was founded on a ‘real food’ philosophy – food that you can buy, that will taste like what you’ve made at home. The upside? Not having to spend hours making it yourself. And while I love cooking, that idea sounds fantastic to me – especially after a long day on my feet where I don’t even really feel like cooking dinner, much less dessert.

And they don’t only do desserts, they teach you how to make it too!

I was invited over the weekend by a very lovely Merna from Homemade Fine Foods to a Mousse Class!! This was an especially exciting piece of news for me since my only (failed) attempt at a chocolate mousse ended up with whipped cream in a glass and bits of chocolate that had hardened because of the coldness of the cream. Go figure. Lovely, aerated, velvety dessert just seems to elude me. After having to admit recently – with much embarrassment – that I had no idea how to create a proper mousse, I was thankful for the opportunity to be taught the proper techniques.

The class was at 11am, and because Sean was working the night shift, we had not had anything to eat and were starving. No worry though, they feed you!



I love events that feed you.

Great cheeses from Small Cow Farm and luscious, ripe fruit really started the day off well for me. Even Sean – who had worked all night – was happily relaxed and ready for some chocolate.


And boy was there chocolate.

We were taught the difference between using compound chocolate and coverture – compound can be heated to a higher temperature and so will pasteurize your eggs – and what temperatures to look for when melting your chocolate.


Interesting fact – while cocoa butter has a melting point of 35C, compound chocolate contains fats that allow you to heat it higher, hence allowing the pasteurization of the raw eggs!

The class also covered whipping and incorporating the meringue…



And the whipped cream, amongst other things.


Now, Sean isn’t the biggest cook around – in fact, he hardly ever gets to step into the kitchen because I’m always in there doing something or the other – but there’s at least one part of the class that he absolutely LOVES.


How can anyone say no to that finished product! Sweet, creamy, and comforting, we got to take home two massive tubs of mousse that had been decorated with swirls of dark chocolate. The mind-boggling thing was that such a simple technique looks so pretty and polished. Definitely something that I’ll try on my next dessert served in glass.

There were some moments that we had to wait – for example, the chocolate mixture had to cool down before mixing in the whipped cream – and guess what happened?

They feed you some more!



Did I mention that I love being fed?


And while I have a weakness for Bread and Butter pudding – it’s a comfort food that many members of my family have in common – and Sean devoured the Sticky Date Pudding, the Raspberry Panna Cotta was my favourite!

This story is too cute – you’ve gotta see it for yourself:


Apparently Cuttaway Creek Raspberry Farm also supplied raspberries to many well-known Sydney restaurants. I have to pay a visit to them some day.

But anyway, back to the class. I left with arms full of tubs of mousse and a belly full of delicious desserts. Both Sean and I thoroughly enjoyed ourselves, and that was a feat for Sean after pulling an all-nighter.

It was a great way for us to cook together as a couple, and a great pre- (or post) Valentine’s day present!

The class costs $80 per person and is held at their factory store in Tempe.

Homemade Fine Foods
Unit 4, 3 Wood Street, TEMPE NSW 2044
(02) 9559 4449

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Note: Insatiable Munchies was invited as a guest of Homemade Fine Foods



Baegopa (배고파)- I’m hungry – indeed. In fact, I’m always hungry, which is why I was so excited when I got the opportunity to attend a Korean Cooking Class at the Korean Cultural Office!

I attended two of the 8 scheduled classes for the Jul/Aug term, and I must say that I didn’t hold that high an expectation for it – most cooking classes that I’ve been to, save for Cheeky, are demonstration based, and you’re not allowed to do very much. This one, however, was FANTASTIC!

First of all, the teacher, Heather Jeong, is so lovely and helpful.


She was ready to answer any questions relating to Korean food and culture, whether they related to the dish we were meant to prepare that day or not.

Speaking of dishes to prepare, we had BBQ Galbi as the main attraction on the first class.


Apparently Australia have really good quality short ribs, and this meat, which is usually braised for maximum tenderness, is nicely marbled and imparts plenty of flavour.

The Koreans have come up with a very ingenious method of cutting the meat so that it cooks quickly and isn’t tough to eat!


The short ribs are carefully butterflied so that it folds out into one long strip of meat. This is done by very carefully using a sharp knife to cut in a spiral inwards. This is to ensure that the meat is in as thin a strip as possible, which then shortens the cooking time dramatically.

Then the meat goes off for a soak and marinade!



Apparently the meat tastes better after it’s been frozen!! Which works by me, since I am a staunch believer of weekend marinading – doing the grunt work of cooking on the weekend so that yummy meals on a weekday is easy peasy.

And what’s a Korean meal without sides!


I’ve always loved Korean sides, like the spring onion salad, but have never been able to get them quite right. This class not only gives you the chance to sample all these sides, but also allows you to ask the teacher for the recipe!

And as if that wasn’t enough of a feast, we also had short ribs on their own, and
some pork belly as well.




As with most tabletop BBQs (great for parties!), we had veggies and such that lighten up each meaty, flavourful mouthful! I really like the Korean style of wrapping meats and condiments in fresh salad leaves that allow you to feel like you’re eating a salad without actually eating a salad!

Now you don’t think we stopped there did you? All that was one lesson’s worth of food, and I chose to pay to attend another one.


This time we made KFC – Korean Fried Chicken! It is so simple, and yet marvellously delicious. You see, maybe the world’s got it all wrong. We keep trying to flavour the batter and season the flour…maybe it is as simple as putting a glaze on it!


We made a soy glaze and a chilli sauce for it, and I must say, I’m pretty happy with the results!


Every bite was tasty, crispy, and full of flavour. The coating is super easy too – just some potato starch and plain flour. You can use a mixture of rice flour and corn flour in there too, but personally I just like the starch and plain flour mixture.

Remember the feasting thing? Well, we also made Spicy Pork Tacos!


Using daeji bulgogi, which is Spicy Marinated Pork, we had some rockin’ wraps that I could eat all day long.


And the best part is? The dishes that I’ve learnt from those lessons are not the kind of dishes that I will only make once. Since those classes (it’s been about 2 weeks?) I’ve already got packs of short ribs and pork belly marinading away in the fridge. I’ve had the adoration of my friends for my awesome chicken wings, and the undying devotion of Sean for the short ribs wrapped in salad leaves. Not that I didn’t have it already, but you know, a way to a man’s heart and all that.

The lessons cost $70 each, or $50 each if you are a member. It costs $25 to become a member, but if you are going to become a member just for the cooking classes, I would suggest that you check the availability, as the classes are already booked up for the next couple of months. I think Heather, our lovely instructor, is a one-woman Korean-home-cooking invasion! If you think about it, it’s like a buffet dinner with recipes AND leftovers to take home!

Awesome isn’t it?

And if that wasn’t enough to convince you that this cooking class is well worth the time and money, let me leave you with a picture of the BEST LUNCHBOX EVER!


Tammi of Insatiable Munchies attended this Korean cooking class courtesy of the Korean Cultural Office. For more information, please contact the Korean Cultural Office at +61-2-8267-3400 or

Getting Cheeky!


I love cooking events.

After attending Cheeky Food Group’s marvellous Masterchef Live flambé class, I jumped at the opportunity when invited by the lovely people there for an evening of food!

The Cheeky Food Group hold lots of corporate and team building events, and also cooking classes that you can sign up for. They’ve got great, easy recipes, and you get to cook everything that you eat!

Now you know that I’m “a bit” partial to the eating side of things, and that I’ve gone home and cooked recipes that I’ve learnt from them both times tells you how good the food turns out! Easy as pie.

Mmmmm pie.

Speaking of eating, there were lots of munchies when I got there, and wine and sangria if you were so inclined. =)


Then on to the cooking.


Leona – the same Leona whom I met at Masterchef Live – showed us the correct techniques to cutting and chopping. While it may seem like a really basic skill for all food enthusiasts, you’ll be surprised at how useful her tips and tricks are!

For example, you’re meant to KEEP YOUR FINGERTIPS AWAY when cutting food. (Refer to above picture.) Use the midsection of your fingers as a glider, and keep them in contact with the flat side of the knife.

Also (something that is often neglected or forgotten by many) USE A SHARP KNIFE. Like Leona said, “A sharp knife is 10 times safer that a blunt one.” A blunt knife can cause you to slip (rather than cutting the food as you should), and you could really hurt yourself.

That’s why a good knife is so important in the kitchen. It’s not a gourmet thing, it’s a safety thing!

We were all using Santouku knives from Chef’s Toolbox that night, and they’re really handy! Great for chopping as the blade of the knife is flat, and not too curved, so it connects with the chopping board really well and doesn’t leave last little bits still connected on the bottom. (If I’m making any sense.)

I also automatically associate Cheeky Food Group with flambé, and they certainly didn’t disappoint.


I just love watching that pan catching alight with the bright fluid flames that seem to float just atop it. If you’re going to try this at home, just remember to hold the pan away from you and OFF THE FIRE when you add the alcohol! Then just let it bubble and tilt the pan slightly to allow the evaporated alcohol to catch alight.

Of course, when there’s cooking, there’s always eating!!! Half the joy is in eating the finished product don’t you think? =)


A BIG THANK YOU to the Cheeky Food Group and the PR Group for such a fun evening!! Try a class, I guarantee that you’ll have loads of fun!

Cheeky Food Group
1/65-67 Foveaux Street
Surry Hills NSW 2010
(02) 8217 6900

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Say Cheese!!

I went to a cheese course!!!! I can’t stop telling everyone. As a foodie who loves loves cheese, this is somewhat a dream come true for me. I chanced upon a little sign for a one day cheese making course and I absolutely had to go!!! So excited.

Upon arrival, there were samples of the cheeses that we were going to make all laid out for us to try!!  In order, the pictures are of mascarpone (and yes those black specks you see are from a vanilla pod!), feta, and my absolute favourite, camembert.

Mmmm…goey, creamy, camembert…

We also learnt how to make quarg (cream cheese), and yoghurt, but I was too busy eating that I kinda forgot to take photos of those. *sheepish*

Morning tea was also provided, and the lovely Susan baked little yummy cheesecakes…

…that we promptly smothered in strawberries and mascarpone. hehe.

Lunch consisted of spinach and ricotta cannelloni, with ricotta that we’d MADE THAT MORNING!!!!!!!! How awesome is that?? This is what I call instant gratification!

There was also a grilled chicken and haloumi salad that was so good, when I went back for seconds all the haloumi was gone!!!! (Well, there were a couple of pieces, but there was no way that I could get at them without being very unslightly and rather uncivilised.)

And a Greek Salad with feta that we were learning how to make. =)

It was so exciting learning the cheese making process! Cheese making does take a good part of your day, so it takes a while in that sense, but IT’S SO EASY!!

And so pretty. Look at the pretty camembert settling in their hoops.

Isn’t it just poetry in motion?

And the cheese cloth straining with the weight of creamy mascarpone just gets me so excited that I want to run around the room like a child on a sugar high. Cheese high. Food high. Heheheheheheheheheehhehe.

Isn’t it just absolutely GORGEOUS????? Oh what a thing of beauty!!

I swear I’m never buying cheese again. Unless it’s blue. Or crumbly. Cause I can’t make those. Ok, I’m never buying soft cheeses again!!

Oh, and we got to bring home a wheel of camembert, a container of feta, containers of mascarpone and yoghurt! Swag!

The Cheesemaking Workshop
Ph: (02) 9958 0909 or 0412 145 017