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.

What’s included

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.

You'll be cooking

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.

Some techniques you'll cover

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

Fast facts

Great for 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