Thailand Taste Tour with David Thompson
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Description
The white sandy beaches, swaying coconut trees and turquoise waters fulfil the criteria for most paradise seekers, but beyond this there is a rich culture and way of life accessible for those who are willing to add an extra dimension to a their holiday in Thailand. Tour and taste the best of Thailand with David Thompson. His love of Thailand began some twenty years ago with a chance visit to this remarkable country. He began to document the traditional recipes and culinary techniques handed down through the generations. During our tour we will use these recipes cooking them in beguiling locations. David arrived in London a few years ago from the renowned Darley Street Thai restaurant in Sydney and is now based at his Michelin starred restaurant Nahm at the Halkin Hotel.
We will start the tour in Bangkok and visit the food markets teeming with exotic ingredients, visit Ayuttaha and see the rice paddies. Cook dishes such as fish braised with sugar cane, a spicy tamarind relish with white turmeric and red curry of minced chicken with ginger. We then fly north to Chiang Mai, where we will prepare a meal for monks acknowledging Buddhism's special place in Thai culture. We will use the Four Seasons' new cookery school and cook and sample the rugged jungle food of this mountainous region - venison stir fried with basil, catfish deep fried with garlic and peppercorns and spicy curries with aubergines and wild ginger. And if you fancy rafting down one of the mighty northern rivers or riding on elephants there will be options to do these of visit the National park of Doi Inthanan.
Moving south we will visit Koh Samui, not the touristy part but the quieter Southern tip where we'll fish from a boat for tropical fish and squid, crab and lobster, grilling the catch and eating it with chilli and lime sauce on one of the sparkling beaches. We will have full use of the hotel's cookery school kitchen to cook and sample some Southern delights.
We will start the tour in Bangkok and visit the food markets teeming with exotic ingredients, visit Ayuttaha and see the rice paddies. Cook dishes such as fish braised with sugar cane, a spicy tamarind relish with white turmeric and red curry of minced chicken with ginger. We then fly north to Chiang Mai, where we will prepare a meal for monks acknowledging Buddhism's special place in Thai culture. We will use the Four Seasons' new cookery school and cook and sample the rugged jungle food of this mountainous region - venison stir fried with basil, catfish deep fried with garlic and peppercorns and spicy curries with aubergines and wild ginger. And if you fancy rafting down one of the mighty northern rivers or riding on elephants there will be options to do these of visit the National park of Doi Inthanan.
Moving south we will visit Koh Samui, not the touristy part but the quieter Southern tip where we'll fish from a boat for tropical fish and squid, crab and lobster, grilling the catch and eating it with chilli and lime sauce on one of the sparkling beaches. We will have full use of the hotel's cookery school kitchen to cook and sample some Southern delights.
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Thailand Taste Tour with David Thompson
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