Cooking Class Calendar

Coriander Lime Kitchen’s Cooking Class Calendar gives you the option of selecting classes by date and cuisine type.  Our cooking classes are mostly demonstration and each class is about 2.5-3 hours long depending on what’s on the menu.  We run two classes per week, one in the evening and one in the day with extra classes for Little Cooks during school holidays.  At the end of each class we kick back and enjoy a taste of our creation and you will leave armed with a new skill and confidence to recreate these flavors in your own home.  Join us for an exciting journey to Inspire, Create and Savour.

Our founder Katherine hails from Singapore, a city that is multi-ethnic in its culture and heritage and is strongly reflected in its cuisine.  She is immensely passionate about the cuisine from her home town and the classes will focus on the following flavours: Chinese, Malay, Indian, Peranakan, Thai and Japanese.

Cost per class: $55 per person (Age 15 years and above)

(Includes tasting and recipes)

Day class: 10am weekdays

Evening class: 5.30pm Mondays

Choose from the following calendar of cooking classes you are interested in and fill in the form to register.  Prepayment is required to secure your place.

 

Jul
2
Mon
Indian
Jul 2 @ 5:30 pm – 8:30 pm
Indian @ Taupo Intermediate School | Taupo | Waikato | New Zealand

Join us for an Indian Cooking Class

Indian cuisine is one of the most diverse in the world with flavours that evolved from the north and south of India, each with their unique flavor profile.  In Singapore, we are able to find dishes that first originated from both regions and are then adjusted to suit the local palates.  The South Indians have predominantly more vegetarian and seafood dishes whereas the North Indians use chicken and mutton as their main choice of protein.

Jul
4
Wed
Indian
Jul 4 @ 10:00 am – 12:30 pm
Indian @ Coriander Lime Kitchen Taupo | Taupo | Waikato | New Zealand

Join us for an Indian Cooking Class

Indian cuisine is one of the most diverse in the world with flavours that evolved from the north and south of India, each with their unique flavor profile.  In Singapore, we are able to find dishes that first originated from both regions and are then adjusted to suit the local palates.  The South Indians have predominantly more vegetarian and seafood dishes whereas the North Indians use chicken and mutton as their main choice of protein.