- This cooking-class has passed.
June 12 @ 11:00 am - 4:00 pm
Persian cuisine is vibrant and totally delicious. Join us as we explore some of the ingredients and cooking techniques that make the brilliantly-hued and seasoned dishes of Persia so marvellous to cook and eat.
We are obsessed with the flavours of Persian cooking, which teams with an abundance of fresh herbs, sour and sweet ingredients, and fragrances that make you blissed out 🙂
Our cooking classes explore the classic flavours and techniques of Persian food, and are carefully designed to be easily replicated at home.
Many coveted ingredients are native to Iran, including pistachios, almonds, walnuts, saffron, mint, oranges, pomegranates and grapes, sour cherries and limes.
We will explore the classical Kebab Koobideh. The quintessential Tahdig- steamed rice with golden crispy crust. Fesenjan chicken pomegranate and walnut stew. Bademjan- an eggplant and tomato stew. Gormeh Sabzi- green herb stew. Mast-o-khiar tart yoghurt with thin-skinned Persian cucumbers and crushed rose petals and many more to come .
This is a hands-on, intimate and tasty cooking experience taking place at Open Table’s kitchen You will learn how to set the table Persian style and we will Devouring the meal at the end of the workshop.
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 $170 GST included per class. This is transferable but non-refundable.
There’s ONLY 1 ticket available
ATTENTION: Due to PayPal’s refusal to receive payment for anything supporting Iran Or Persia (US law selling any goods from Iran) we cant use the PayPal platform for our ticketing therefore a direct debit is required.
Please contact us via email to receive payment details .