The Caribbean is a perpetual feast for the senses, not least when it comes to the incredible and varied cuisine on offer across the region.
Caribbean cuisine is a fusion of West African, Creole, Cajun, Amerindian, European, Latin American, Indian/South Asian, Middle Eastern, and Chinese. These traditions were brought from many different countries when they came to the Caribbean.
In addition, the population has created styles that are unique to the region
Caribbean cuisine is a world of flavours – featuring soothing rum drinks and mouth-watering hot sauces; spice rubs, fragrant marinades and cool chutneys feature in hand-tossed salads, spice wood grills and slowly simmered one-pot dishes.
The most important ingredients in Caribbean food are rice, plantains, beans, cassava, coriander, bell pepper, chickpeas, tomatoes, sweet potatoes, seafood, and coconut. This unique blend of ingredients creates a flavour that is bold, flavourful, spicy, hot, fresh, and truly representative of a world cuisine that stands on its own.
We’ve rounded up the essential dishes to try on six of our favourite islands from Fish or crab Callaloo to Jerk Chicken, spicy plantains, pepper pot with a variety of spices, fish fritters, Arroz con gandules or Funchi- cornmeal mush side meal, cassava bread and many more dishes will explore suitable for the season we hold the classes in.
Open Table, 111 Lagoon Drive Myocum, NSW 2481
Classes are held in our fully equipped commercial Myocum kitchen. We are able to accommodate up to 8-10 people, which makes this a fantastic opportunity for groups of friends or colleagues.
Workshops cost $200 GST included per class. This is transferable but non-refundable.
BOOKINGS AND ENQUIRIES:
Call Ronit: 0414 878 290
Hope to see you there!