Cooking Classes - By Demand Only

A cooking class with Wanitha is not like any class you’ve ever experienced.

Classes are held at VictorsFood kitchens in Waterloo, and at The Essential Ingredient in Rozelle and Newcastle. Please choose your class, and provide your details so we can contact you when the class is next run. These classes are a truly special experience - Wanitha only runs these classes when there are enough people clamouring for them!

Sri Lankan — Pearl of the Orient

Rich, fragrant and satisfying dishes

Experience culinary treasures from The Pearl of the Orient – Sri Lanka. Explore the melding of an array of cultural influences: from tribal rule by the Veddah, to migrations of Sinhalese, Tamils and Moors, and colonial influences of Malay, Dutch, Portuguese and English. Make rich, fragrant and satisfying dishes like cashew nut curry, coconut sambal, urumas (pork curry), fresh salmon patties, and pol sambar (rice with grated coconut, lime juice and chilli).

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Malaysian Dry Crab Curry

‘Moreish’, mellow, nutty, fun & quick to cook

Be one of the family – learn to make Malaysian ‘comfort food’; a dish you wont’ find in restaurants, that reflects the warmth and generosity of Malaysian cooking. It’s ‘moreish’, mellow, nutty, fun and surprisingly quick to cook. This is a great dish for crab, as it’s simpler than it seems, and is one curry you can eat without rice, but why would you want to?

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Singapore Chilli Crab

Singapore Chilli Crab cooked to perfection

This exciting class with chef Wanitha Tanasingam features the popular and mouth watering Singapore Chilli Crab cooked to perfection. This dish has been famous in Singapore since the colonial venture into Asia. Learn how to select, buy, store and clean the little devils. Serve with aromatic coconut cream rice cooked in a clay pot, and garlic prawns and vegetables. This class rocks!!

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