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Arabesque: Sweet & Savoury Baked Treats inspired by The Levant by Chef Joycelyn Shu

20 Oct 2018 (Sat), 1pm - 4:30pm

$208.99

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Book before 13 October to enjoy 10% early bird discount.

 

Long fascinated with the foodways and flavours of the Eastern Mediterranean, this menu is Joycelyn’s small way of expressing gratitude to a canon of culinary traditions and food writing that have inspired her. Redolent of the heady scents of floral waters, citrus, nuts, and spices, she hopes you will find this collection of recipes as intriguing as her delicious journey learning them.

 

Cumin, Thyme, and Sumac Flatbread

A final generous slug of fruity extra virgin olive oil and pinch of flaky sea salt before baking give this bread a texture reminiscent of focaccia – a crisp salty crust, and a tender flavoursome crumb. Wonderful warm from the oven with nothing more than more olive oil for dipping, or served with an assortment of dips and spreads. Leftovers also make for a great sandwich bread.

 

Pistachio, Rose, and Semolina Cake

Hauntingly scented with cardamom and rosewater, this luxurious pistachio-rich baked good is inspired by the genre of desserts known as Persian love cakes, and aptly garnished with rose petals. Crafting this cake is as much an expression of love as it is a labour of love. After baking, it is bathed with a lemon syrup, thus ensuring a wonderful moist cake that keeps well – in fact gets better – for a few days.

 

Flourless Orange Blossom and Almond Cake

Inspired by the myriad orange cake recipes in the Sephardic culinary lexicon, this zesty flourless number has a lovely damp texture that’s part-cake, part-pudding. The moistness comes from a combination of cooked orange pulp and an abundance of ground almonds, and the fragrance from orange blossom water.

 

Tahini Shortbread

Joycelyn has been tweaking this recipe for some years now and has finally arrived at an iteration she’s happy with. The dough manages to be tahini-packed and rich in sesame flavour yet retains its shape when cut, baking up with a delicate and friable meltaway texture.

 

Suitable for All Levels (Novice/Intermediate/Advanced)

 

Maximum of 20 participants

 

CHEF JOYCELYN SHU

View Joycelyn’s Bio Here

 

Programme Line Up

  • Chef will demonstrate all recipes and bring home a recipe pack.
  • All participants will receive a copy of Chef Joycelyn Shu’s ‘Nostalgia Is The Most Powerful Seasoning’, a collection of essays about some of her most memorable moments in the kitchen.

 

Terms and Conditions

Weight 0.3 kg
Dimensions 10 x 15 x 5 cm
Date and Time

20 Oct 2018 (Sat), 1pm – 4:30pm

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