Adam Liaw’s Asian Cookery School


IMG_5208I’m a bit guilty of not cooking as much as I used to…It’s only because Mark loves being in the kitchen so much – and, I have to admit, he (gasp)! is a better cook than me. My love for spending time cooking was unexpectedly revived this week after spending a few hours in the gorgeous kitchens at Williams-Sonoma in Bondi Junction. The shop at the front also helped, there are just shelves and shelves of loveliness – from copper pots to good looking scourers, there is everything and anything for a foodie like me.

We arrived and were gifted with fun personalised aprons, and were greeted by the very approachable Masterchef champion, Adam Liaw. Adam was there to talk to us about his wonderful new cookbook, and to casually demonstrate some of the recipes from it. More than just a recipe book, it will teach you about the ingredients and techniques of the Asian kitchen for a complete understanding of how you can create authentic Asian dishes.

To be honest, I’ve often avoided cooking Asian at home as it’s always in the back of my mind that the recipe would be too complicated. Adam completely quashed that myth – his recipes are all really light on in the ingredients requirements, and I was pleasantly surprised by how easy it was to prepare the three traditional dishes once we were left to our own devices. I managed to whip up Spinach in sesame dressing and a delicious steamed ginger chicken dish in around 16 minutes – I’m not kidding!

The best part of the day was of course feasting on our creations, and getting even more cooking tips from the very talented Adam.

Below are some photos of the great day, captured by La Tessa Photography.

WilliamSonoma-AdamLiawBookLaunch_8.9.15_7 WilliamSonoma-AdamLiawBookLaunch_8.9.15_39 WilliamSonoma-AdamLiawBookLaunch_8.9.15_73 WilliamSonoma-AdamLiawBookLaunch_8.9.15_56 WilliamSonoma-AdamLiawBookLaunch_8.9.15_1Stunning florals were by the clever and hilarious Holly Hipwell and beautiful calligraphy by The Articulate.

Briar x

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