Mik and I had the great privilege to book a Spice I Am cooking class over a year ago to learn how to make our favorite dish - Choochi Prawn. I absolutely love Spice I Am... and I prove it every time we land in Sydney. I cannot visit without having dinner or lunch there... the flavors in the food is unlike anything I have ever eaten. In fact, Mik and I, both consider Spice I Am to be the best Thai food in the world... and this is no little thing! I remember asking Mik when we first met if he ever had a meal at the Spice I Am in Surry Hills. No... was his answer, and he laughed heartily and narrowed his eyes with suspicion when I gasped, OMG Spice I Am is the best Thai restaurant in the world; even though at that point in my life I had never been to Thailand. Our teacher (see photos) is Co-owner and Executive/Head Chef Sujet Saenkham was born in a remote village in Ratchaburi province in Central Thailand. His mother is the daughter of the Kamnan (head of the local government sub-district Tambon), for that province. Sujet learned many of his skills as a chef first hand from his mother, who catered for many of Thailands important officials and delegates. The families cooking skills were well renowned and admired by all those who were privileged or lucky enough to taste their food and these skills were passed on to Sujet in the family tradition. Sujet Saenkham is the leading innovator of authentic Thai cuisine and is today regarded as Sydneys most talented Thai Chef. Sydney food critics from The Australians John Lethlean to the Daily Telegraphs Simon Thomson are lovers of the pungent fresh flavours found in Sujets food. Dishes like the fabulous Massaman Curry Duck and traditional Thai Egg Plant Stir Fry with garlic and shrimp paste are hot favourites with many customers. Sujets team of chefs have been carefully trained to prepare hand made spices and pastes as every dish delivers the ultimate in freshness and flavour. Sujet over sees all the kitchens to ensure that the quality and integrity of his dishes is maintained. Sujet travels to Thailand on a regular basis to keep up with the latest cooking trends. He cooks for VIP dinners and sources fresh inspiration and exciting new ingredients for the kitchens of the four Sydney restaurants. This was such an incredible afternoon for us. We were given recipes for three wonderful dishes, Choochi Prawns, a lovey simple Thai salad, and fresh fish cakes. After making these fish cakes we will never go back to store bought again... and as for Choochi Prawn dinner at our house will never be the same... 5 star experiences await!! HeHE!! I do have to give a very big thank you to Russell Thomas at KAOS Promotions for introducing me to Spice I Am in 2008. My culinary palate has been changed for the better... thank you!!
Posted on: Tue, 30 Dec 2014 04:32:01 +0000
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