Cook With Pranee

It's probably not appropriate to say but... I really think you need to get your mouth down south... https://www.eventbrite.com.au/e/yarning-cooking-sharing-tickets-594391329467?fbclid=IwAR2dWmxi_6Qw_jmio1CcqY6jxMlADytCXX-gxKsS7p8VRCPzokJtE0cWFm4

Next Thursday (16 December), I am collaborating with Artscape_Creatives to put on a sip & paint session at Riot Wine Co. Get your tickets via https://riotwineco.com.au/collections/whats-on/products/artscape-with-two-gals-painting-sip-and-paint-class-30th-of-september

Sip & Paint 16.12.2021 (meat option) Artscape's Sip & Paint session includes a delicious Thai tucker box (meat or vegetarian options available). Matisse inspired painting session inspired by the freshness of Riot Wine Co and the elegant simplicity of Matisse, come along to ‘Variations’ a sip and paint event presented by Artscap...

If you missed out on the last cooking class at Riot Wine Co... Get in now for October 8th!

Cook with Pranee - Thai Cooking Class - 8th of October Upon arrival guests will receive a glass of wine from the excellent selection of wine at Riot Wine Co. Please arrive by 6pm for a 6:30pm start. Aprons will be provided along with recipe cards for what we will be cooking. Just bring along your sense of fun. During the lesson, Pranee will walk you thr...

Bike ride and a picnic!! Get into nature and explore our lovely city. Limited places.

Nature Festival 2021 Food is my passion and it is my mission to introduce you to some of my favourite dishes, using my favourite ingredients to help you cheat your way to fast and easy Thai food without missing out on any of the authenticity.

There's only room for 20... and then that's it "This seat is taken"... www.riotwineco.com.au

Watch this reel by cookwithpranee on Instagram golden bloom Effect

PSST... I finally put aside new times for July! Check it out and book in! www.cookwithpranee.com

Day 7: Instant Beef Flavour paste. Vietnam has Pho. Thailand has Kuay Teow soup. And this is how I faux my soup. This is the first street vendor we would hit up when we are in Thailand. You'd be sat at a table with a steaming bowl of soup topped with fresh herbs and beanshoots and a caddy of condiments; toasted crushed peanuts, sugar, chilli flakes, chillies in vinegar, fish sauce and fried onions. Then you go to town setting it to your taste. I love mine spicy sweet with loads of peanuts. My sister is not happy until the soup is bright red with chillies with a briny flavour of fish sauce - see attached photo.

Day 6: Shrimp paste is a pungent smelling salty paste commonly used to make curry pastes but is also added to form a base for many beloved Thai sauces like and papaya salad. Typically in Thailand shrimp paste is dry and firm. You need to add a little water or lemon juice to smooth it out. My sister is a big user of this stuff. I think I have had this jar of shrimp paste since I moved out of home at 18... kidding! I'm just saying a little goes a long way with this paste.

Look at my students all grown up and cooking up a storm.😭😭😭. It tasted as good as it looked too! Thanks Warwick, Lyn, and Kieron for cooking up a storm today. More spaces still available for Wednesday via www.cookwithpranee.com

Day 5: crispy chili oil paste. I was introduced to this amazing thing at a brunch ... if offered a seat at the bar - take it! This paste is aromatic spice heaven. I use it as a base for a bunch of sauces and to lift my curry game. Thanks Laoganma for being the best wing man I girl could ask for.

Day 4: Tamarind paste is made from a sour, dark, sticky fruit that grows in a pod. It has a tart and sour taste. A key ingredient when making pad thai. Pad Thai is how I judge if a Thai Restuarant knows what they are doing. If its come out orange then they have tried to replace tamarind with tomatoes. Pad Thai done well is a thing of beauty. It should transport you to a roadside stall in Bangkok... I miss travelling... #😭😭😭