Pat'S Thai Fusion Cooking

Intimate Thai and Asian Fusion cookery classes and catered cooking in your own home. Pat enjoys sharing her love of cooking and eating great food.

Pat was born in Bangkok, Thailand and when she was growing up she helped her mum in the kitchen to feed her large family with tasty, authentic Thai food that was value for money. Ever since Pat has constantly chasing new flavours and combinations in the exciting area of Asian fusion cookery. Since moving to Sydney over 20 years ago she has continuing to be obsessed by cooking, exploring new ingredients and dining out in this multicultural city.

Pat taught large groups through Sydney Community College as well as small, personal classes in your own home and gains happiness and satisfaction from seeing people recreate and enjoy her recipes.

Pat's courses are informal and relaxed, all ingredients are included. Key areas covered include:

• Planning a menu and combining dishes
• Where to buy, select and store the fresh ingredients
• Preparing and cooking authentic Thai /Asian and Fusion style dishes
• Minimising wastage through smart planning and careful use of ingredients

Pat’s cooking style is simple and easy to create. Her signature dishes include Gyoza (Japanese pan fried dumplings), Mieang Kum (cooked prawn, toasted coconuts & herbs wrapped in betel leave), Chicken Massaman curry, Som Tum (papaya salad), and Kai Look Kei (boiled eggs with sweet tamarind sauces) but her styles encompass a wide range of flavours and can be adapted to many palates.