THAILAND - Pearls of Bangkok

 Sizzle satay, simmer a fragrant green curry, and finish with coconut-lime sago—then settle in for a hosted Thai feast with wine. 

• Chef-led, hands-on cooking + on-the-spot coaching
• All ingredients, equipment & aprons
• Seasonal grazing boards on arrival
• Wine served with your meal (non-alcoholic options available)
• Digital/printed recipes to keep
• Hosted dining at a beautifully set
• Menu is indicative & seasonal—we optimise to what’s best on the day.

 Entrée — Thai Chicken Satay
served with a crunchy, spicy peanut sauce

Main — Coconut Green Seafood Curry
with seasonal vegetables jasmine rice

Dessert — Coconut-Lime Sago Pudding, mango & toasted coconut

Menu: Seasonal & flexible — proteins, greens and garnishes vary with peak market availability; we optimise on the day.

•  Satay fundamentals 
• Peanut sauce — balancing sweet/sour/salty/heat 
• Green curry craft — blooming aromatics in coconut-cream & gentle seafood timing 
• Rice mastery — rinse, absorb, rest & fluff for perfect grains 
• Dessert setting — sago hydration, kaffir-lime infusion, chilled finish & textural contrast 
• Plating & pacing — garnish choices, smooth flow to the table

Great for Groups: Team building, client evenings, offsites, celebrations, interstate/overseas guests. 

• Price: From $199 pp (minimum spend applies)
• Duration: ~3 hours (cook + dine)
• Location: Manly, NSW (mobile/offsite by request)
• Group size: Ideal for 8–24 (ask about larger groups
• Dietaries: Most can be accommodated with notice
• Menu: Seasonal & flexible—native elements vary by availability