We've got a well-used wok in our kitchen, a steamer I have used only once, and all the right condiments for Asian cooking; but I find myself falling back onto the staples - fried rice, stirfry, and sometimes wonton soup. Lucky, then, that my cooking inspiration has been given a big boost with a private masterclass with Adam Liaw at the gorgeous
Williams-Sonoma Sydney Cooking School kitchen at Bondi Junction.
Ten of us eagerly absorbed every word, then were put to work creating Steamed Ginger Chicken, Rice Paper Rolls and Nuoc Cham from Adam's new book
Asian Cookery School. So fun! Read on for photos and your chance to win a spot at a masterclass with Adam Liaw to experience for yourself.
The place-settings were gorgeous, with calligraphy by Anastasia (
The Articulate), sitting on denim napkins.
