Darwin and Top End Slow Food members will be all fired up on Saturday 13 May when they team up with CDU chef David Taylor for a cooking class with a difference.
The group will meet in the kitchens of the School of Tourism and Hospitality on the Palmerston Campus and prepare local Top End produce using the commercial turbo woks for cooking.
“It is a great opportunity for those eager to learn more ways to prepare local produce to access a commercial kitchen and use specialist equipment under the guidance of a skilled chef,” said Darwin and Top End Slow Food national representative, Cheryl Galpin.
“Fundamental to the Slow Food philosophy is the appreciation and exploration of local and seasonal produce. Here in the Top End of the Territory we have an exciting and diverse range of cuisine styles and produce.
“Darwin is a lively multi cultural city and there is so much variety and quality in the seafood, Asian fruits and vegetables, fresh herbs, wild meats and local bush food,” Ms Galpin said.
CDU chef David Taylor said he had been working with the Slow Food members on a number of events over the past year and it was great to be able to offer the group access to the turbo woks in the commercial training kitchens.
“It’s a good example of how the University is working with community groups so they can access CDU facilities and services.
“The menu for the class on Saturday will include three or four Asian influenced dishes and a chance for passionate cooks to get hands on with a turbo wok!
“Afterwards, we will enjoy the fruits of our labor in the Karawa training restaurant overlooking the lake,” David Taylor said.
For more information on Slow Food or the cooking class go to www.slowfooddarwin.com.au and look under Calendar.
For information on CDU cooking classes and VET courses go to http://eagle.ntu.edu.au/NTU/Apps/coursere.nsf/PV-Main2?OpenForm