Asian Snacks and Desserts
Indulge in making savoury bits served before or between meals – a range of finger foods e.g. spring rolls, dumplings and more. Learn also to make desserts mainly based on rice flour, coconut, palm sugar, tapioca, kumara and taros. Prepare dainty mouthfuls which will be irresistible to your guests.
Term 1 Monday 12 March 2012
Term 2 Tuesday 24 April 2012 – Please note – now postponed due to start on 1 May 2012
Fee $55
Length 4 weeks
Time 7 – 9 pm
Location Christchurch Girls’ High
Tutor Christine Ong
About your tutor
Prior to coming to Christchurch, Christine taught cooking classes in Malaysia. Here in Christchurch, she taught a range of cooking classes for the past 6 years. She travels widely in search of exciting dishes to introduce new recipes and ideas into her classes. She is very well versed in Asian and South East Asian cuisines, especially Nonya cooking, as that is part of her heritage.