Brazilian Seafood Cookery
Brazil is a melting pot of Portuguese, African and indigenous South American culture, with a distinctive cuisine that reflects these influences. Over the day participants will make the quintessential Brazilian dish Muqueca de Peixe, a casserole of deep sea fish 'postas' cooked in coconut milk with fresh tomatoes, onion, lemon, herbs and spices. It will be served with the traditional accompaniments of 'pir‹o', (cassava flour cooked in home made fresh fish stock) and rice. Also on the menu is pa› de queijo (cheese bread), palm heart salad, a sweet coconut dessert, Caipirinha (lime cocktail) and a refreshing lemon drink. Course fee includes all ingredients.
Park Rd
Alexandria 2015
NSW
Cost: $98.00
Start: 8 October 2008 - 9:45 AM
Duration: 300 Minutes x 1 Sessions
Phone: 02 9387 7400
Email: info@escc.nsw.edu.au
Web: www.escc.nsw.edu.au
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 Food
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