When students enter the Traidhos Cooking Academy, they are not simply going to learn how to cook a dish and then enjoy eating it. The concept of the Traidhos Cooking Academy is to connect the food that we eat with the world we are living in today, to consider the local wisdom that has resulted in the recipes that are passed down from grandmother to children and to think about the seasonality of food.

This week, Nae and Maprang have been busy sharing their passion for Thai food with G8 students from Sydney, Australia. After a visit to the fresh market where the senses were temporarily over-powered by smells and colours, the group returned to the Cooking Academy to use their purchases.

The photos show the girls using traditional banana leaf baskets to steam egg custard, which they set into a seasonal pumpkin. The group also found out about the spices used in curry paste and the many uses of coconuts in the Thai kitchen as they mastered a red curry as part of their lunch.

For more information and pictures see http://cooking.threegeneration.org/