Many chefs couldn’t handle the odd chill running up their spine that comes with working in a 150-year-old prison kitchen, but not Sally Lynch! “People think I’m mad and can’t believe I would work in the kitchen late at night on my own,” she says.
“I reply with bravado ‘nah..doesn’t worry me,’ but in reality some days the kitchen just goes freezing cold all of a sudden. I can be out the front gate in 30 seconds when that happens!”
Meet Sally at the gates to the Old Beechworth Gaol and follow her into the kitchen to hear all about her spooky inmate encounters whilst embarking on a tasty crash course on the art of balance in simple flavour profiles – hot, sweet, sour and salty.
You’ll be preparing the flavour-packed Thai favourite – tom kha gai. As is typical with Asian food, you’re encouraged to make this dish your own by adding and subtracting key ingredients like chilli, lime juice and sugar to create the perfect hot/ sweet/ sour/ salty combination to suit your individual taste (in fact, that’s the whole lesson!).
Whether you’re a novice cook or passionate pro, vegetarian or meat lover, all you need is a little curiosity and you’ll have the tools to cook up feasts that will keep even the rowdiest of inmates at bay!
- A 1 hour interactive cooking class delivered via Zoom
- An event pack that will be posted to you in advance, this includes:
- Coconut cream
- Kaffir Lime leaves
- Thai black chilli paste
- Fresh herbs – from the prison garden
- Fish sauce
- Recipe and set up list
What you need to supply:
- Chicken (or preferred substitute such as tofu, cauliflower, prawns etc.)
Important information about the event
- Classes start Friday 31 July and will run weekly on Fridays at 5pm, Saturdays 11.30am
- Minimum 4 people, maximum 10
- Cost: $85