Spicy Pickles for Queensland Weekender, and a cooking class

This post finds me a little out of order. You see, I should be telling you that my cooking classes are about to feature on Channel 7′s Queensland Weekender, and instead, I’m telling you that they did. On Saturday night! Sorry about the tardiness but I’ve had a very full week!

My pickled ginger and asian coleslaw featured in the shoot, as did 6 of my loveliest students. Thanks, again, for being stars. Thank you also, dear Audrey, for the photos, and Ashleigh Frater and Alastair McLeod for the opportunity.

If you missed our 5 minutes of fame (and me getting shown up by that beautiful woman with the red lipstick and matching glasses), then you can still be a part of the pickling craze. I’ve got a class on making Spicy Pickles on the 4th August. Here are the details:

Spicy preserves are trump cards for clever cooks. They add depth to curries and stews, highlights to salads and sandwiches, and if you’re having a blah cooking day, they’ll bomb some flavour into a simple bowl of steamed rice or vegetables.

In this class, we’ll make some very different pickles – kimchi, spicy eggplant pickle and pickled jalapenos - and learn about the preserving process along the way. We’ll also apply their spicy brilliance to several surprise dishes from around the world. (NB. the specific pickles we make might vary slightly depending on seasonal availability.)