Booked as a cooking class, we first visited the local market. Tracey, our guide, explained how the food was brought in fresh every day to the market. We saw many interesting ingredients ready for purchase and one lady who sold traditional celebration wares. This delightful old lady demonstrated her presentation of betel nut. Our ingredients purchased, we returned to the cooking school to make a yummy banana flower salad, learnt the trick to rolling your spring rolls so that they don't burst when frying. We also make caramelised pork and poppy seed dessert. The best part was that our cooking efforts were then lunch. This centre has a good menu and it is a lovely retreat within an easy stroll from the lake.
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