Cooking from Far Eastern Odyssey - Course-Types - Rick Stein

Cooking from Far Eastern Odyssey

Southeast Asian cooking is a glorious assault on the senses and it seems so healthy.  Vegetables raw or hardley cooked, lots of seafood and fresh fish; meat used sparingly and rice simply steamed.  Combinations of hot, sour, salty and sweet, the occasional bitter notes and enthusiasm for colour and texture.  Quite simply, it's food of considerable sophistication, delivered in seconds.

For course dates, please use our course calendar.

We do add additional courses throughout the year. If you cannot see the date advertised that you require, please contact us.