Holy spring rolls! Everyone’s eaten them, but have you ever tried to make your own? If not then you’re in luck, because these authentic Crispy Thai Spring Rolls are about to rock your world. So why are they so good?
Is it that crispy crunch? That amazing dipping sauce? That scrumptious filling that you know will be hot, that you know will burn your tongue on that very first bite, and that you somehow still can’t resist?
Oh yeah, that’s what we’re talking about.
Heading to Thailand in the near future? There’s one thing you NEED to add to your itinerary, apart from copious amounts of cocktails next to the beach that is. Do yourself a favour and book into a Thai Cooking Class – your taste buds won’t know what hit ’em.
Yay Thailand! Just thinking about Thai cuisine is enough to make our mouths water, so now that we’ve arrived we’re ready to sink our teeth into all things nice and spice(y).
So we set ourselves a little mission:
1) Find a nice relaxing Thai island getaway, and
2) Learn as much as we can about Thai cuisine.
Welcome to Noi’s boot camp, aka Time for Lime Creative Thai Cooking Class, where there will be sweat, there will be tears… but no blood people, those knives are sharp!
The Wandercooks have just come back from two and a half weeks travelling through mysterious Myanmar; a mouth-watering journey to discover its exotic cuisine. We’re so excited to share with you everything we learned that we’ve decided to hold a very special Burmese Food Week!
Every day this week we’ll reveal a brand new recipe; from spicy curries to colourful stirfrys and zesty salads, so that by the end of the week you’ll be able to prepare your very own Burmese Banquet.
So, what’s the secret to Burmese food? Join us over the next five days as we share with you our favourite Burmese recipes.
Okay we know, we can’t seem to stop talking about Japanese food. ‘But you’re travelling in Europe!’ we hear you say. Tell that to our stomachs. They can’t seem to decide what they want.
In Asia we dreamed of the days we could eat fresh baguettes, soft cheeses and spicy salami. Now we’re in the middle of Italy, birthplace of pizza, pasta and incredible paninos and all our stomachs can do is pine for the days of slurping noodles, cooking with chopsticks and being constantly surprised by weird and wonderful foods that we’d never tried before.
We’ve gotta get this out of our system somehow. So, here’s what we promise (pinky swear?) will be our last post about Japanese food, well, for a little while at least. 😉 Our awesome Japanese Cooking Class Osaka Extravaganza with Yoshiko!
South Korea… a brand new adventure in more ways than one. Two Adelaidians with no prior Korean cultural experiences set loose in a wonderfully foreign country, with so many new flavours and foods to discover. In all its delicious chilli glory, was certainly a refreshing change from our beloved Japanese cuisine; South Koreans take flavour to a whole new level, full of bright hot flavours (and intense amounts of gochujang chilli sauce). A Wandercooks journey through South Korea would not be complete without learning how to prepare some of the country’s most famous dishes… What is it that makes kimchi so delicious? What flavourful goodies are in those street-style pajeon savoury pancakes? How can we replicate those amazing bulgogi flavours when we finally return home?