TEAMBUILDING DETAILS

• Cost: R380.00 Per Person

WE OFFER THE FOLLOWING REGIONS OF THE WORLD

• The Manchurian Kitchen - Northern China & Korea
• The Cantonese Kitchen - Southern China & Taiwan
• The Shinto Kitchen - Japan
• The Indochine Kitchen - Thailand, Vietnam, Cambodia, Laos, Malaysia, Indonesia, Burma, Philippines
• The Ottoman Kitchen - Greece, Turkey, Bulgaria & the Balkans
• The Arabian Kitchen - Lebanon, Saudi Gulf states, Israel, Palestine, Egypt, Yemen Syria and Iraq
• The Maghreb Kitchen - Algeria, Morocco and Tunisia
• The Mediterranean Kitchen - Italy, Malta, Corsica, Spain, Portugal, Sardinia and South of France
• The Vichy Kitchen - France, Luxembourg and Belgium
• The Viking Kitchen - Scandinavia, Ireland, Scotland and Britain
• The Gothic Kitchen - Germany, Poland, Holland, Czech, Austria and Switzerland
• The Moghul Kitchen - Northern India Iran Afghanistan Central Asian Republics
• The Dravidian Kitchen - South India Sri Lanka Mauritius Bali
• The Mayan Kitchen - Mexico, Texas and Guatemala
• The Slave Kitchen - Brazil, Cuba, Caribbean, Cajun and West African
• The Swahili Kitchen - Tanzania, Zanzibar, Kenya, Uganda and Ethiopia
• The Polynesian Kitchen - Tahiti, Fiji, New Zealand, Australia and Hawaii
• The Colonial Kitchen - Africa, India, Louisiana and the Cape
• The Contemporary Kitchen - California Hong Kong Singapore Vancouver Australia

TEAMBUILDING OVERVIEW

Delegates are divided into groups of five. Each group will prepare part of a feast from a region around the world delivered by well travelled and passionate about all subjects related to food and culture.

Your delegates will not only leave these events having enjoyed a great feast together but also more knowledgeable about how and why certain foods are enjoyed in certain parts of the world.

THE MAGHREB KITCHEN

• Mint beet salad (Moroccan)
• Watermelon and feta salad (Tunisian)
• Traditional couscous (Algerian)
• Spicy chickpeas (Tunisian)
• Goat cheese chaKchouka (Maroc)
• Chicken tagine with lemon preserve (Maroc)
• Almond cigars (Algerian)
• Figs and honey (Algerian)
• Fresh mint tea
• Class will include how to make harissa and lemon preserve

THE MOGHAL KITCHEN

• Lamb Curry from Afghanistan
• Aloo Mattar (Peas and Potatoes)
• Bengali Sweet Tomato Chutney
• Kashmiri Pulao
• Pakoras (Spinach Fritters)
• Red kidney Bean Salad
• Iranian Shrikhand (Saffron yoghurt desert)
• Date Lassi Drink

THE SICILIAN KITCHEN

• Arancini di risu (Rice Balls)
• Mataroccu (Pesto) with celery the Sicilian way
• Panicottu (Bread Soup)
• Pasta a picchi – pacchui
• Calamari chini (Stuffed Calamari)
• Nzalata d' aranci (Orange Salad)
• Crema ca frutta`ncilippata (Custard with candied fruit)
• Canolli
• Octopus in Red Wine called "Purpiceddu Muratu"

THE SULTANS KITCHEN

• Imam Bayaldi - "The Swooning Imam" - (stuffed Aubergine)
• Choban Salatasi - "The Shepherds Salad" - (fresh herbs & Sumak)
• Dil Balilgi Sarmasi - Sole Stuffed with Pinenuts and Spinach
• Sultan Pilavi - The Sultans Rice Pilaf with meatballs
• Bulbul Yuvasi - "Nightingale's Nests" - (filo pastry with Pistachios & Walnuts)
• Turk Kahvesi - "Turkish Coffee" - Served with Apricots stuffed with Clotted Cream