Good Food To Go Cooking Studio Pantry
Spicy Notes News l e t te r L K 0 1 Ja n 2 0 0 9
Welcome to the first edition of our newsletter – ‘Spicy Notes’. As a thank you to those of you who have signed on to
our mailing list, this newsletter offers a 15% discount for a demo cooking class, on a first come basis - places limited
to 12 - on Saturday 17 January 2009. Bring along your own drinks, a notepad, pen and questions and enjoy some pre
dinner savoury nibbles and soft drinks on us.
What’s on the Menu?
Butter chicken Spinach Dahl
Takali Lamb Chops Curry Semolina Pilaf
Eggplant Pachadi Steamed Coconut Rice
Six months have flown by since we opened our doors as Latasha’s Kitchen
and, while at moments Latasha still wonders at the wisdom of what she’s
gotten herself into %$#*, your enthusiasm on the store’s natural progressions
continues to inspire us. So enough pondering and time to get on with our
various work-in-progress jobs at hand.
We’ve been running our lessons now for a couple of months, as Hands-
on Courses and Demonstration Classes. Each time, the atmosphere has
just been brilliant with people from all walks of life gathering together
to indulge in new methods in cooking with spices. Have a look at
Eating WA website to see Ryan Crowley take on my class! In case you’re
wondering, we offer flexible lessons on weeknights and weekends as
well as private and corporate group functions. If you haven’t signed up
for one as yet, have a look at our new brochure with all 175 class menus in detail. So if your coming New
Year resolution is to start cooking more for yourself, family and friends, make sure you head into our store
soon! All our classes start with some refreshments,Southeast Ainteraction between participants (and myself ) and
much sian 6pm t
finish with participants sitting down to a full meal. Of course, recipe notes aare dprovided.
remarka ng the many uniq
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and incl ay Demonstrat
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ia - Joh
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it (Rice Cake Spicy Lamb Rendang; Mixed Vegie (Padang) Egg & Pota
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Fried Kuay - Penang en; Rojak Tauh sia - Jav
o; Potato Rend
Teow; Assa u; Soto Ayam Sup Buntut Bookin
Due to popular demand for daytime classes, we now offer any of our Wednesday, Thursday or
m Laksa; Mam ; Mee Rebu (Oxtail) Gado You can g Classe
Malays ak Noodles; s. Sundanese -Gado; Spice book any s:
ia - Selang Beef Dalch Veg Salad. d Lamb Gula Classes one of our Individuals
may book classe
Butter Praw as
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Chicken Curry So, gather a daytime class Wednes
day, Thu Payment is
accep s over intern
Biriyani Mutt on rsday or et, phone, by
Malays Curry. Lumpia Vege ; class and a group of frien a Monday. Min Payment must ted by credit card or
ia on; Pecal - Friday cheque payab mail (please call for a Good Foo
Green Chick - Negeri Sembila Mix Veg Salad table Roll; we’ll crea ds and fam imum of using a gift
be made at le book d To Go
en Rendang; n with Peanut
Chicken Afrita Kare
da; Aubergine Kare with Bitter Melo
Monday te a daytime clas ily, pick your favo persons.
6 voucher. No the time of booking to to Latasha’s Kitchen or ing form). Cooki
Rendang Beef . Email/p bookings by written confi confi in ng Stu
Malays Cakes. Thai - Nor Torta (Ome n; Pork Adob hone you s - just for you on urite rmation of book rm the enrolment unles person.
Friday evening Demo classes on Mondays starting at 10am and finishing with te lunch at about
ia - Malacc Rembau; Spina lette); Fried o; internet, you dio
en Curry; Stew a
ch with Coco
nut Chilli; Turm Curry Chick thern Rice (Kanin). r booking
an acknowled ings are sent, however, you are
en; Kaeng ies. On Series gement. if you make
Tamarind Mack Perak
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Beans in Chilli
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Hang Le (Pork
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tration ipant will not
Malays Beef & Aube
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1.00pm. Cost is $130 per person. Minimum required 6. Choose your menu from options
ia Ayam Pang If you want Classes:
Panggang - Kedah gang; Veg
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is four (4). Dayti class solely for a group
ia ; Beef Seru ;
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Fish Gulai; - Pahang s & Cla
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availa are not refun
available on our brochure or website. Contact us by phone or email to book your group in.
ked y or dable. You
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at least seven nate
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incur a trans place. A transfer must 2009 Pr
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at no cost, ii) s would be any reason
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For those keen on our highly-in-demand 6-week Hands-on Beginner Level I course,
Fish Head Eggplant Samb with the partic
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booking on Mondays from 2pm – 6pm. Minimum required 2 persons. Cost is $900 per
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Public Ho Sunday 10am-5 Online fe
Food To / Gift Store
person. Further details on the course are available on our website. Do book early as there
Go / Ca
is high demand for this course. Stop Press! 2009 Full Program Brochure Now Available!!!!!!
9328 81 E
Those of you who have eaten our food always comment on how the taste of our food is very
different to what’s being offered elsewhere. A principal reason for this is the amount of fresh
ingredients we use. Mountains of onion, garlic, ginger, fresh chillies, tomatoes and herbs are
washed and hand prepared every week. This is then combined with whole spices that are
slowly roasted, then master blended by Latasha to create different mixes for various dishes.
Dry lentils and legumes are soaked overnight then slowly cooked. Premium canola oil is
used in our cooking along with unsalted butter and a small amount of ghee in our non vegan food. And yes, the eggs
we use are free range.
We do not use any preservatives or thickeners apart from natural ingredients such as white and cider vinegars, salt
and raw sugar. Our thickeners are all fantastic natural ingredients used daily in our cooking such as tamarind, raisins
and sultanas, fresh herbs and tomatoes, yoghurt, coconut, rice, and a variety of seeds and nuts such as white poppy
and black mustard seeds, and cashew, almond and pistachio nuts.
Fresh meats are sourced from fantastic butchers such as Ryan’s Quality Meats for beef, lamb and pork, Mahogany
Creek for free range goat, duck and turkey, Primavera and Meats at the Mezz in Mt Hawthorn for free range chicken
and eggs and for a variety of meats for our cooking classes. Only Australian prawns are used and Australian/NZ fish
are purchased. And most of our seafood for our cooking classes are procured from Kailis and Seafood Exporters.
Our dry and whole spices as well as the other ingredients so necessary for South Asian and Southeast Asian cooking
are obtained from Prime Products, Ganesh, Trans Emporium and Daily Supermarket. The latter is a fantastic source for
fresh and seasonal Indian and Asian vegetables.
The key to our taste is the fact that we use good ingredients. Ingredients that we process ourselves and then engage
traditional methods and slow cooking techniques. We don’t take short cuts and enjoy the process of what we do.
All this effort employed in our kitchen brought upon us another request i.e. for our own hand-made masala mixes,
concentrate paste and simmer sauces.
And that’s precisely why this newsletter has been a tad late – we got carried away by the success of our first two
batches of Homestyle Fresh Pastes. We started with 10 jars and now produce small batches of 40 jars at a time. The
range is still growing. All are made by hand over many hours with fresh ingredients. Absolutely no preservatives or
So, next time you’re in Leederville,
grab a couple of our jars and taste the
Vindaloo Masala Paste great for beef, pork, chicken and vegetable Butter Chicken Simmer Sauce
this is a favourite chicken dish with many of you.
Rogan Josh Paste fantastic with Lamb, Mutton or Goat. Slow cook in your oven for best results.
Madras Paste a sure winner with Lamb, Mutton, Goat or Beef
Homestyle Curry Masala a versatile base masala makes good omelette, vegetarian, tofu or any red or
white meat curry
Malaysian Rendang Paste spicy paste, very Moorish. Best slow cooked with chunky beef or free range
chicken on the bone!
Korma Paste a nutty and tasty mild sauce, great paired with chicken, lamb, beef,
vegetables or boiled egg.
Malaysian Sambal Paste hot red paste delicious with fish, prawns, chicken and egg
Indonesian Curry Paste tasty mild sauce goes well with lamb, beef, egg or mixed vegetables
Seafood Sauce a fantastic base for any number of seafoods
Thai Green curry a fragrant sauce excellent paired with seafood, meats and vegetables
Thai Red curry a pungent full-bodied sauce, goes well with seafood, meats and vegetables
Indian Green Masala Paste terrific for grilling meats such as Lamb Chops, Chicken, Kebabs and for
use in burgers
We also make pickles, chutneys and relishes seasonally. So come in and check what’s currently available.
Good Food To Go
We have been cooking up a storm in our kitchen. So, on those
days when you have friends or relatives coming over and you just
don’t feel like going to much trouble to cook fantastic food, why
not try some of our fantastic Food to Share options. Our menu is
available online, simply ring us with your order and pick up at your
convenience later in the day.
And if you feel the urge to cook, but don’t have the time, don’t forget
that you can now use one of our Homestyle Fresh Pastes, Masalas or
Sauces to create an impressive no fuss dish at home.
We are also open for dining in from 10am – 5pm Tuesday – Sundays.
So if you feel like a scrumptious Thali, a quick Lunch Set Meal or a
Savoury Platter with Onion Bhajis, Pakoras, Bondas etc to share, do
drop in for a sample soon. We also offer a variety of organic and Fair Trade herbal teas, and Coffees and
Chai Teas, Malaysian Teh Tarik and a range of Indian sweets and handmade brownies, florentines, cakes,
muffins and biscuits.
Our philosophy for our Pantry is to basically stock what we like to use in our cooking at our commercial
kitchen, cooking studio, at home or give as gifts to our friends and family. So we are fussy about what we
stock. Generally though, we just like to stock items that are not so easily found elsewhere but are fantastic.
So check out some of what we have to offer as
gifts for birthdays, anniversaries, Christmas and
Gift Giving for Any Good Reason!!
Drop in for a browse through some of our
products. We have our own Pickles, Chutneys
and Jams Galore – all hand made with much
fuss! We stock a beautiful range of teas called
Zheena’s Gypsy Teas........, and Love Chai, the
Dagoba Range of chocolates and chocolates
drinks, Elixir Natural Honey, VooDoo Range of
Rocky Road and Nougats, among many others.
There is also a great Range of Specially Sourced Coffee Table Cookbooks, Vegan, Vegetarian, South Asian,
South East Asian, Middle Eastern, Small food and Whole Food.
We have also been requested to make up Spicy Hampers, which starts at $50, so
just tell us how much you’d like to spend and leave the rest up to us
Also in stock are the Beautiful and very practical Emilie Henry Asian Claypots that
can be used on the stove – think Laksas, Stews and Curries! And newly arrived
Tajines in seasonal colours of Olive, Grey and Aubergines has got everyone
passing by our shop talking and are walking out the door!!
Gary Zeck Ceramic Pots have been produced following a tradition of slow
cooking. These vessels are robust and intended for everyday use. Glazed in rich
terracotta tones and Inspired by rustic cooking vessels from Kerala (south west India), these ceramics have
become a treasured part of Latasha’s cooking. Ceramics can be used in the oven and fridge and have
been produced exclusively by Jan and Gary Zeck of Zeckwerkz. Best treasured and used often. We have a
range of vessels for breads, pickles, condiments and cooking. So come in and have a look.
Scarab Studio Wood – We are now the stockists for this fantastic team at Scarab. I have known Ian and
Peter now professionally for close to 12 years and have worked closely with them on many limited edition
high-end Perth Mint product packaging. Beautiful contemporary lines, attention to detail and the warmth
of Western Australian native timber. Scarab’s products are just such thoughtful gifts for the creative cook
and will last a lifetime. We have in stock large serving trays in Jarrah and Marri, and are supplied gift-boxed.
We also have in Jarrah and Sheoak small servers and Condiment Trays, and the award winning Barnacle
Grinding Mills in Marri and Jarrah. (pic of award winning barnacles.)
Herbs and Pots (insert pic of curry leaf pot)
We carry a variety of fresh spices, curry mixes and masala powders, as well as a small selection of fresh
herbs, curry leaves, lime leaves, galangal, fresh turmeric, coconut, and lemon grass,
Curry leaf, lemongrass, coriander and mint Pots are also available now and then. Do as others do and
place orders to avoid disappointments.
Hand Made Dry Spice Mixes Latasha also prepares various mixes
of hand-ground curry powders and various garam masalas to order
from 500 grams starting at $10.50. These are fresh and fantastic for
making fabulous meat, seafood, vegetable and vindaloo dishes at
home. A great option for the creative cook in you - so do ask!
We can provide a range of handmade platters for your convenience,
and can cater for those who are vegan or gluten intolerant. Please contact us for a quote.
• Savoury Veg Platter - Curry Puff, Onion Baji, Mix Pakora, Samosa, Potato Bondas. $8 per person (pp)
• Savoury Meat Platter - Beef Curry Puff, Chicken Pakora, Beef & Chicken Satays, Cocktail Naan with
Lamb Meatball $12 pp
• Savoury Seafood Platter - Prawn Bajias, Fish Tikka, Squid Pakoras, Prawn & Veg Fritters, Salmon
Tandoori Kebab $14 pp
• Sweet Platter – Semolina Cake, Mini Passionfruit Muffin, Chocolate Biscuit and Ginger Slice –$8.50 pp
Online Store Soft Launch
We have slowly but surely started our Online Store especially for customers
in the country and there are quite a few of them. We have a young man
who have joined our team, and who spends a numbers of hours updating
our products each week. It’s taking some time, but we aim to get there with
a list of all items stocked in our Store’s Pantry available to you. So if you’re
pressed for time and cannot make it to our store during opening h simply
order online and have us deliver your purchase to you.
Some Interesting Facts
Many of the products we stock are Organic and Fair Trade certified as we try and do our
bit to support the world.
We also have a high demand for Gluten Free and Vegan products and while our dine in
and take-away menus cater towards this, we are also going to be stocking more products
in our pantry section catering to this need. In fact we will be taking part next year in the Gluten Free Food
Allergy Expo on March 7 and 8 at The Perth Convention Centre.