Daniella Guevara from La Popular Taqueria to feature in L Plates cooking classes at TAFE SA
Some of the state’s best known chefs and food heroes will leading cooking classes at this year’s L Plates
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NOT all tacos are built the same. For Daniella Guevara, from the brilliant La Popular Taqueria at Port Adelaide, it all starts with the right tortilla – made by hand from masa (corn flour), pressed into flat discs and grilled.
Daniella will share the secret of making authentic, Mexican tacos in one of this year’s L Plates sessions at TAFE SA’s Regency International Centre on April 6.
Presented by The Advertiser and TAFE SA as part of the Tasting Australia festival, L Plates is a series of hands-on cooking classes featuring some of the state’s best-known chefs and food experts.
Practical and fun, the classes are run with small groups (maximum 16 participants) and provide plenty of time to hone techniques with our amazing team of mentors including Karena Armstrong (The Salopian Inn), Farida Ayubi (Parwana) and Nu Suandokmai (Lantern by Nu).
David Swain (Fino at Seppeltsfield) will share some of his favourite vegan recipes from home, Jessie Spiby (My Grandma Ben) will demonstrate preserving and fermenting techniques, Josh Kim (Level One) will show how to use mystery ingredients from an Asian grocer and Marco Furlan (La La La) will reveal the secret that makes his meatballs and gnocchi so special.
In all cases, participants will make the recipes themselves, learning new skills and making plenty of food to take home.
Daniella says people will be excited to discover that making tortillas is not too difficult.
“We say in Mexico there are three elements: the tortilla, the filling, the salsa … we call them the holy trinity,” she says. “I think we will change people’s idea about tortilla making and they won’t buy them from the supermarket any more.”
L Plates sessions are from 8am to 11am and 1pm to 4pm. Tickets cost $85, other than the five-hour bread baking class which is $115.
For more information and bookings, go to tastingaustralia.com.au
L PLATES
April 6
MORNING (8am-11am)
My Thai home
Nu Suandokmai (Lantern by Nu), Peter Westfield (Louca’s)
Nu was one of the first chefs to introduce authentic Thai flavours to Adelaide. With his new restaurant Lantern by Nu in full flight, he is releasing a new book of recipes and stories from his homeland and, with chef and good friend Peter Westfield at his side, will share some of the secrets during this class.
Seoul Food
Steven Lee/Janghoon Choi (+82 Pocha)
Steven Lee and +82 are leading the march of Korean eateries across the CBD, with a new barbecue restaurant opened recently in addition to the original street food hot spot. In this class, Steven and chef Janghoon will unravel some of the mysteries of Korean food, introduce you to new ingredients and show how some of the favourite dishes can be made at home.
Well preserved
Jessie Spiby, Taylor Peplow Ball (My Grandma Ben)
Capture all the flavour and goodness of the season to last through winter and beyond in a class on preserving and ferments with Tasting Australia ambassador and crusader against food waste Jessie Spiby.
From the ground up
Kane Pollard (Topiary)
He works surrounded by greenery in an idyllic nursery setting, so it is no surprise Kane uses plenty of vegetables in his cooking. For this class, he puts meat and fish to one side, to reveal some of his favourite vegetarian ideas using what is coming from the garden, as well as a DIY ricotta.
Viet charm
Tuoi Do (FermentAsian)
One of the first classes to sell out last year, Tuoi returns with more of the fragrant Vietnamese dishes that have made her restaurant so beloved since it opened in the Barossa eight years ago.
When in Rome …
Max Sharrad (The Pot) and Laura Cassai (MasterChef runner up, author My Italian Kitchen)
Husband-and-wife Max and Laura have very different working lives but in their kitchen at home share a passion for authentic Italian cooking. In this special class, the pair will introduce you to the hottest new street food from Rome, a hybrid between a pizza and a sandwich, with a range of delicious fillings.
Let’s stick together
Adam Liston (Shobosho/Sho)
“There aren’t many people I’ve met in my life who don’t like grilled chicken,” says Adam Liston in explaining his passion for yakitori. It’s a passion that has seen Shobosho recently sprout a street-level yakitori bar, Sho, where the whole chicken is used in a range of skewers. Adam will reveal the technique behind preparing and cooking these sticks, as well as the seasoning, sauces and accompaniments.
Parwana picnic
Farida Ayubi (Parwana)
Always the first to sell out. Parwana’s much-loved matriarch returns with daughter Fatema with a new class sharing some of the generous, fragrant dishes she prepares when the family gathers for a picnic, often with other members of Adelaide’s Afghan community.
Indian file
Emma McCaskill
Emma McCaskill, former chef at Magill Estate and The Pot, grew up surrounded by the fragrances and flavours of the Indian kitchen thanks to her Anglo-Indian grandparents. In this class she will share her favourite accompaniments and sides, including pickles, chutneys and dhal.
Knead to Know
Paul Beech
One of the most popular classes of each year’s L Plates. Learn the secrets of sourdough bread-making from Regency’s Chef Lecturer Paul Beech. This longer, five-hour session will leave plenty of time to mix, knead and shape a variety of loaves in French and Italian styles, including ciabatta, Sicilian Altamura and your own mother starter. *Note: five hour class.
AFTERNOON (1pm-4pm)
My Vegan Kitchen
David Swain (Fino at Seppeltsfield)
Sold out in 2018. One of Australia’s most acclaimed regional chefs for his cooking at Fino in Willunga and now the Barossa, David will turn to his home kitchen for this class, and share some of the favourite vegan dishes he prepares for his family.
Secondary Salopian
Karena Armstrong (The Salopian Inn)
Anyone who has tasted the Salopian’s awesome roo tail with chilli caramel will know how Karena can make something wonderful out of not very much. In this class, she will celebrate humble ingredients, sharing the roo tail recipe as well as a fish head curry and other favourites.
Coasting Along
Tom Tilbury (Gather @ Coriole)
The sand and sea has always been close at hand for chef Tom Tilbury, who started Gather in the South-East at Robe before his move back to McLaren Vale, where he grew up. In this class, he will explore the vast array of coastal produce, from the freshest of seafood to the natural vegetation found at the beach.
Marco solo
Marco Furlan (La La La)
One of the great characters of Adelaide dining, Marco has taken his mantra of simple, boldly flavoured Italian cooking from Rundle Street of the ’80s, to the laid-back beachside vibe of Café Salsa, and back to the CBD again, at La La La. Marco is a passionate advocate for authentic Italian cucina and will share some of his favourite recipes from the kitchens of his restaurant and home.
The Asian Grocer
Josh Kim (Level One, Electra House)
Chef Josh Kim will introduce his favourite ingredients from the aisles of an Asian grocer — the mysterious jars, bottles and packets that can produce instant flavour and easy meal solutions for the home cook. Josh will include both the Korean ingredients he grew up with and the broader Asian repertoire he calls upon at Level One.
Taco Time
Daniella Guevara (La Popular Taqueria)
Learn to make the authentic Mexican tacos that saw this pint-sized Port Adelaide eatery win the Best Cheap Eats prize in The Advertiser Food Awards for 2018. Daniella will reveal how to produce perfect tortilla and corn chips, as well as flavour-packed roasted tomato salsa and pico de gallo.
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