Mexican food is all the rage at the moment and it no wonder when you realize that the Mexican food-culture introduced the world to chocolate, corn, chilies, tomatoes, vanilla, avocado and guava. Australians are just scratching the surface of Mexican food it is one of the oldest cuisines, yet it is one on the newest trends.
Masterchef Australia finalist (2012) Ben Milbourne will be cooking up a storm in a class for budding enthusiasts, experts on brush up, or if you would like to spend an intensive day with Ben taking on those extra skills. Book now for 25 November at Tranquilles at Port Sorell.
Yes, you can stay – it is also a luxury B&B.
The cost is a modest $150. Accommodation is extra.
Ben says “It is the perfect food for sharing, which I think is one of the reasons I like it so much. Its packed full of flavor and healthy and makes great use of seafood, another reason Tasmanians should be into it. My love of Mexican food was developed at a young age through, of all things packet Mexican. During summer holidays packet tacos were a staple diet so for me growing up, Mexican was always connected to long hot summer days and good times playing backyard cricket, swimming at the beach and fishing off the jetty. So as my culinary interests and skill developed, as I got older I started to venture away from the packet and started to experiment with more varied flavors and ingredients”.
“The recipes we will cover in the cooking school are a great introduction to Mexican food, if you like what you see and taste then let your imagination run wild and come up with some recipes of your own. I look forward to seeing you over the summer, to experience the fun and enjoyment food brings to family and friends”.
Appetizer – King Fish Tequila Slammer
Entrée – Popcorn Chicken Tostadida’s with assorted garnishes
Main – Chipotle Braised Beef Cheek with Pome Puree and Mixed Mushrooms
Dessert – White Chocolate Mojito Shortcake with Rhubarb and Vanilla Compote
Cocktail – A Surprise