28 Apr Thai SELECT Food Tour, Melbourne, Part 2 – BangPop
Following some light nibbles of betel leaves with sticky prawns and roasted coconut, and a refreshing watermelon ceviche with rice crackers, we were treated to a Thai cooking class with Chef Malcolm Williams, where we learned how to cook authentic pad grapow moo and Thai red curry fish cakes. The process was made easy thanks to minimal prep and no clean up at the end! It was also a chance to taste the purple, medium GI Thai Riceberry rice, which had a nice, slightly chewy texture and nutty flavour.
After enjoying our own food creations we continued feasting on a fall-off-the-bone Saltgrass lamb rib jungle curry, and a delicious tofu-based vegan larb cooked by the BangPop kitchen.
Needless to say, we all rolled home with full stomachs and a new appreciation for Thai cuisine and products. We’ll be looking forward to trying more Thai Select restaurants in the future!