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Spicy Notes


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Latasha\'s Kitchen

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Spicy Notes

  1. 1. 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 Hi folks 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 Busy Bees 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. Cooking Studio 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 Friday much sian 6pm t o 9pm – Dem finish with participants sitting down to a full meal. Of course, recipe notes aare dprovided. Underp Mond inni remarka ng the many uniq y Me ble 3-hour Frid culinary region ue qualities of and incl ay Demonstrat le is a fundam food enjo o & Din e ude a gen ion erous mea Classes begin ental love yed in of spices! this Indone lasses C y l of everyth ing Lata at 6pm and end These Sumatran sia - Sum atran 10am Terms Daytime sha prepar at 9pm, Class Tit Malays le Condit es. Indone Soto Chick sia en; Red Beef Ribs Gulai; to 1pm & ia - Joh ions Green Chick - Minangkab Potato Perg edil Cutlets; Demo & Din – Nasi Himp or en au it (Rice Cake Spicy Lamb Rendang; Mixed Vegie (Padang) Egg & Pota to Kari. Malays s); Sayur Lode Stew. Gulai; Eggp h; Satay Chick lant Belad e ia Indone Fried Kuay - Penang en; Rojak Tauh sia - Jav anese o; Potato Rend ang; 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 ns; Bukhari or a; Nasi Kand ar with Fish Philipp ines i; Javanese 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 Sauce; Rice Chicken Afrita Kare da; Aubergine Kare with Bitter Melo chosen 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 Devil Chick en Curry; Stew a ch with Coco nut Chilli; Turm Curry Chick thern Rice (Kanin). r booking s/enquir your Hands will receive an acknowled ings are sent, however, you are s Pantr y en; Kaeng ies. On Series gement. if you make Malays Saturd ia - Tamarind Mack Perak ed Pork Pong Tay; Snake Beans in Chilli eric Rice. Noodle Salad ; Rice. Hang Le (Pork Curry); Larb Given the cours participant es are run over a perio Course s: a Thai - Cen (Salad with Functi y Priva CoO O K I N erel with Gravy; Nyon Spiced Minc cannot make d of Bean Spro uts Kerabu. Pineapple; Rendang ya Fried Rice. Tom Yum Goon tral e); it to a sessio up to six weeks, no subst Terlagi-lagi; g; Fish Cake Demons n. The partic itute is allow tration ipant will not Malays Beef & Aube rgine Salad ; Pandan Chicken; Vege be given a refun ed if a on Cla 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 Salad; Burma . table Gree to reserve a d. Malays Fish Terubuk; sses Chicken Opor Chicken Curry n Curry; number of participants Demonstration is four (4). Dayti class solely for a group G ia ; Beef Seru ; Chicken Perci - Kelantan nding; Gluti Prawn Salad Fish in Banana Leav Any one Cancell me classes of friends, the nous Rice Rolls of atio can be catere minimum Once paid for, ns/Transfers Malays k; Beef Kuzi; Spicy Grille d Fish; OkraC urse ; Mee Rebu s. Sweet Pota ; Spiced Coco to; Plain Rice. nut; es; & Dine clas our regular Wed a Saturday ses can be boo nesday, cancellations : d for by prior arrangement. ia Fish Gulai; - Pahang s & Cla Bhujia; Kerab Vietnam Thursda place being 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 Chicken Gole u Rice. it’s a birt . You can celebra as a Private Fun Friday Demo be done with ble or you may nomi can transfer Malays ia Sata Teren - Terengganu k; Chicken Opor; Beef Pincuk; Salad sses Tauco. Lemon Grass Stir-Fried Lamb Chicken; dinner, hday (21s soc te t or other any special occ functions. ial club or boo milestones), ann ction Clas asion, whe on s Cancell atio at least seven nate e. You may to anoth (7) days notic a friend to attend in your er class subject to a incur a trans place. A transfer must 2009 Pr gganu - Grille Spring Rolls with Chilli; k club eve iversary ther Latasha’s Kitch ns by Latash fer fee of $10. ogram Dagang Rice. d Fish in Bana ; simply enjoWe will demons nt, , mystery en reserves a’s Kitc na Leaves; Spicy Beef trate you community or This would the right to hen: Malays Kerutup Beef ; Fruit Rojak Salad with Herbs; Rice. meal. Soft y your evening r choice religious be a cance another class rare event and participant l a scheduled class for ia and the of Chicken Gula - Perlis ; Fish Curry ; Entertainm drinks and savo n sit-down menu. You refund. at no cost, ii) s would be any reason without notic receiving a i; Cabbage ent can ury to voucher for given the option of: i) Hands On Courses Malays with Praw ns; Bean Spro be arrange nibbles are com a lavish the same amou transferring e. ia d at an add pliment to Soy Sauce - Sabah & Sarawa uts Kerabu; Red Chilli Praw itional cos ary. Safety & Legal: nt or iii) receiv ing a full Chick Beef ; Steam en; Coconut Prawns; k ns; Plain Rice. Booking t. Participants Online www.lata s Open: ed Rice. Fish Assam in the cooki the use of cooki ng classes shoul Singap Pedas; Bean d ore Sprouts Tumi Email inf sh The participant ng equipment including be aware that their partic Mee Siam; Chilli Crabs; s; White Pepp er o@latash knive connection is responsible for any liabili s and other implement n may involve ipatio Telepho .au ne 9328 For those keen on our highly-in-demand 6-week Hands-on Beginner Level I course, Fish Head Eggplant Samb with the partic Curry. al; Flaky Parat regard, the partic ipant’s atten ty for any damages and/o s in a kitchen setting. dance at a Cooki ha; 8184 any damages ipant expressly releas es Latasha’s ng Class at r injuries incur red in and/or injuri es incurred Place Pty Ltd Latasha’s Kitchen. In this Consum while on the from liability ptio premises for of Great Gif The consumptio n of Alcoho a cooking class. any kind for l: t Idea consumptio n of alcohol is not perm currently offered only on Tuesdays from 5.30pm-9.30pm, this course is now also open for n of itted before mind the laws BYO alcohol is allowed and during cooking classe relating to drink after the ing and drivin classes. Participants s, however, Please g and consu shoul Lata read me only mode d always keep in sha’s www.lata our full Terms & rately. Demo Gift shaskitch Conditi Vou Hands-O Classes ons at cher 74 5 Newc booking on Mondays from 2pm – 6pm. Minimum required 2 persons. Cost is $900 per s astle Str Phone eet Lee Private n Cour se Store Op 9328 81 84 derville WA 6007 Corpor Classes & Fu s ate nctions Boutiq & Reward Pr eni Closed Mo ng Hours Tuesda ndays and y to ue Ca ogram 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 lidays pm. Go / Ca www. tering latasha skitche BOOK ONLIN .au is high demand for this course. Stop Press! 2009 Full Program Brochure Now Available!!!!!! 9328 81 E 84
  2. 2. Addicted? 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 artificial ingredients. So, next time you’re in Leederville, grab a couple of our jars and taste the difference. 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.
  3. 3. 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. Dine In 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 New Year: 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.
  4. 4. 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! Catering 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.