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Well-known Thai food chef, writer and enthusiast David Thompson, was a star attraction at Divertimenti this July. With a class packed full of eager learners, David quickly illustrated why his passion for Thai food has earned him his expert reputation. David created a delicious, vibrant menu that could be easily re-created at home. Much of the focus of class lay in the necessity of fresh, quality ingredients – vital in creating authentic Thai flavours (never mention the words ‘frozen’ or ‘substitute’ to him!).
The class gave great insight into the history and development of Thai food. David explored and explained the culture of Thai flavours, from its street foods to banquet style cooking. His utterly scrumptious raw salmon salad (with mint, lemon grass and lime) and Squid and Thai basil stir-fry, proved to be packed with all the flavour and fragrance he is so passionate about. The Thom yam soup had the perfect balance of sweet, sour, hot and salty. But the truly unique tastes of dessert – rambutans, green mango and deep-fried shallots in pandanas infused syrup (a mouthful to say, but not to eat!), was a real treat.
The evening was informative, and entertaining. And judging by the number of empty plates, and calls for second helpings – a very delicious one too!
Be it lunchtime entertaining in a dash, or maybe specialist cookery advice – Divertimenti’s cookery school caters to every foodie, and budding cooks needs. Why not browse the diverse cookery class list, and book a class on-line, by visiting the Divertimenti web site.
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Thai food enthusiast and expert, David Thompson
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