Newsletter

Christmas & New Year Trading Hours Our normal trading hours/days are Tuesday to Saturday from 10.30 am - 9.30pm. For the holiday season, we will be closed on the following days: Thursday 24/12/09 - X'mas Eve - Closed Friday 25/12/09 - X'mas Day - Closed Saturday 26/12/09 - Boxing Day - Closed Sunday 27/12/09 - Closed Monday 28/12/09 - Closed Friday 01/01/10 - New Year's Day - Closed We shall be open for trading on Tuesday 29/12/09 to Thursday 31/12/09.

Dear ,

Here we are close to the end of another year .... AND WHAT A REWARDING YEAR IT'S BEEN ON SO MANY LEVELS.

Hectic and trying, mind boggling at times but all the same whenever we get to feed and provide a taste sensation on all 6 levels it's a rewarding experience for every one of us. When our customers tell us they drove all the way from Charlie Gardner at lunch because we cook such good food, it only makes us want to give more back to them.

We see customers returning and introducing their friends, family and acquaintances to Latasha's and to share ‘us'. It really doesn't get much better than that.

So a BIG THANK YOU for your support, feedback and encouragement and for sharing what we do and referring us to the important people within your circle.

Cooking Studio

It's been a ‘karmatic' experience for Latasha to teach and pass on her original recipes. While many question her wisdom in passing on her ‘secrets', for Latasha it's always been something to be shared. It's never been in her nature to tweak her recipes and hide some essential secret ingredients. She believes in this passionately. Everything is transparent which may explain why her cooking class participants return time and time again for other classes.

Private Classes For 2 Or Couples

There have been so many requests for Private classes for just two people or couples. Having given this some thought, Latasha has now agreed to accommodate these requests. It will work very simply. You customise the class. Scan the website (no, you will not find a schedule of Private/Couples Classes) and pick your choice of dishes (we suggest 5 dishes max). Then call Latasha to fix a mutually acceptable time and date for the two of you. It will be a hands on style class and will be conducted in the rear commercial kitchen. You then take away everything you've cooked to enjoy with friends or partners at home.

Gift Vouchers from Latasha's

Many of our gift vouchers are being purchased repeatedly by family members for birthdays, anniversaries, X'mas and Valentine's Day. On a number of occasions, we've seen people asking their friends to buy vouchers from us for gift ideas. Others simply purchase a gift for themselves as a reward for something they always intended to do. It's not unusual to see our customers driving up many hours from country areas to undertake a 6-week hands-on course.

When a gift voucher is purchased from us for any dollar amount you wish to spend, you will receive every cent's worth of it right back.

How is this so?

Well, your recipient comes along to our class, enjoys our demo and dine, receives the recipe, tries it out at home and invites you over to sample the fare........ or perhaps provides a sample from the demo and dine session in our kitchen. The good you have done is thus returned. This is not fiction. This is what has been reported to us and makes our regulars keep purchasing gifts from us.

To purchase your Gift Certificates visit us online or call us on 9328 8184.

Spice Deli

Making your own dry spice mixes, masalas and marinades are a lot of fun. But on the days you need some inspiration, come into our store and discover some interesting options:

• Portuguese Devil Curry Paste from Latasha
  
• Kashmiri Krush from Screaming Seeds
  
• Chermoula from Malouf
  
• Wendy's Paella Mix
  
• Nasi Goreng Mix from Herbies
  
• Massamam Powder
  
• Sri Lankan Fish Curry Masala
  
• Latasha's South Indian Garam Masala
  
• Spicy Burmese Balachaung
  

and the list goes on....

Everything that is stocked has been tested out at our Kitchen.

Bain Marie Counter Food

Have you tried our ‘Osso Bucco' Beef Rendang - a product of 5 hours of slow cooking? It's been causing quite a sensation. Usually only offered once or twice a year, it just may become a monthly affair in our counter meals.

Also, a fantastic inspiration came from one of our hands-on participants who were making Indonesian Ox Tail Soup and Beef Rendang. He wanted to know if the oxtails would work with the rendang recipe. So this got Latasha to trial a small portion and we've got to tell you that it has been described as an ‘out-of-this-world' experience by those who were in our store at the right time on the day we trialled a portion.

Gluten Free/ Vegetarian/Vegan

Do remember that a large portion of our menu is also gluten free; we also offer many vegetarian and vegan options. Our vegetarian thali is incredibly popular and fantastic value at $19.50 and our Seafood Thali is very much in demand especially on Fridays and Saturdays.

Gluten Free EXPO

We have been invited to conduct demo cooking classes at the 2010 Coles/Gluten Free Expo at the Perth Convention Hall and look forward to helping more people discover how to cook fantastic Indian and South East Asian food with fresh ingredients.

FREE RECIPE Simple Indian Rice Noodles Ingredients 1 500 g packet of rice vermicelli noodles, soaked to soften and strained 3 tbsp Indian sesame oil 2 tsp mustard seeds 2 dried chillies, broken 2 sprigs curry leaves 2 tsp urud dahl 2 tsp yellow split dahl, soaked in hot water 30 minutes, then drained 1 onion, sliced finely 2 cm ginger, finely chopped 2 cloves garlic, finely chopped 1 green and 1 red chilli, sliced in rounds 3 free range eggs beaten with white pepper 2 tsp butter or ghee Method Drain the noodles completely and cut into 2cm long pieces. In a wok, heat oil until smoking hot, then add in the mustard seeds. When they start to splutter, lower heat, add in the dahls, dry chilli and curry leaves. Fry till golden brown, then add in the ginger and onion and cook till translucent. Next, add the chopped garlic, then the fresh chillies. Mix in the noodles, some salt to taste and combine well. Make a centre parting, put in the butter and pour the egg mixture, half at a time, combine with the noodles and then repeat with the other half. Noodles should be fried till dry. Ideal as a breakfast, brunch or lunch snack. Rendang Beef Rembau - Dry Style Rendang Ingredients 1½ kilo gravy beef cut into 5 cm slices 3 stalks lemon grass, crushed 15 shallots - peeled and sliced 8 cloves garlic, peeled and sliced 7 slices lime leaves, shredded 1 cup toasted coconut, coarsely ground 800 ml water 800 ml light coconut milk 2 tbsp salt 5 tbsp cooking oil Dry Ingredients, finely ground ½ cup roasted coriander (pan fry medium heat for 5 minutes) ½ tbsp toasted black peppercorns (pan fry medium heat for 2 minutes) Wet Ingredients, finely blended 30 dried chillies soaked to soften, then seeded 3 cm knob fresh turmeric 2½ cm ginger 5 slices of kaffir lime leaves, shredded 7 slices of galangal(frozen/pre-packed) Method Combine both lots of ground ingredients in a mixing bowl. Mix in the beef slices and leave to marinate for 20 minutes. In a wok, combine seasoned beef, lemon grass, shallots, garlic, kerisik and water. Bring to the boil, then reduce heat and cook for 45 minutes, stirring every so often. Then add coconut milk and bring it back to boil. Simmer on low heat for another 30-40 minutes, stirring occasionally to ensure mixture does not stick to the wok. When meat starts to look oily and is almost dry, reduce heat further. Add salt and drizzle in the oil and continue stirring for 20-30 minutes until beef is dark brown and dry. This dish is fairly simple and quite different from other types of rendang.. Dry, and dark brown in colour. it is absolutely moorish, and can be kept refrigerated for a couple of weeks.

2010 Cooking Program Brochure

Our 2010 program brochure is now available.

Download a copy of the Program.

Download a Booking Form for the 2010 Classes.

Wishing all our customers a blessed festive season with many happy hours of eating, drinking and cooking over the holidays from all of us at Latasha's Kitchen.

Keep safe and have a great 2010.

Till next time, do enjoy...... many happy hours of cooking     Latasha Read and comment on my Blog Join me on FaceBook Connect with me on LinkedIn Follow me on Twitter