Join our private cooking classes in the Algarve to discover secrets of Portuguese and Asian cuisine.
In our most popular Portuguese cooking class, you will learn to prepare Caldeirada de Peixe, a famous Portuguese stew with fish, seafood and vegetables, traditional Portuguese appetizers, such as Bacalhau com Grão and Rolinhos de Beringela, and a dessert. Caldeirada has the same ingredients as Cataplana, but Caldeirada is cooked in a pot, while Cataplana – in a copper pan. See the menu below.
Lagos is famous for its farmers’ and fish markets. And what’s the best Portuguese dish combining fresh seafood with home-grown vegetables? We firmly believe it’s Caldeirada de Peixe, a traditional Portuguese stew with fish, clams, tomatoes, onions, paprika and more. By the way, ‘traditional’ doesn’t mean boring. Our Caldeirada recipe is unique and has a modern twist inspired by trips to Andalusia and Alentejo.
Bacalhau has become an iconic ingredient of many Portuguese dishes since the time of great discoveries of the New World. The only way to preserve fish at that time was drying and salting. The codfish is very suitable for drying, as it is low in oils and fats. Moreover, this preservation process makes the dried and then re-hydrated codfish tastier than the fresh cod.
Rolinhos de Beringela are eggplant rolls with soft cheese, walnuts and cilantro. We use the famous Portuguese requeijão in this recipe – a fresh, not salted, ricotta-like cheese with a delicate flavour.
Suspiros are a traditional Portuguese dessert often served during Christmas and Easter celebrations. We enriched this recipe with almonds, walnuts and dried figs from the Lagos farmers’ market.
1. Tuna Tataki with Mango and Ponzu Sauce is a perfect combination of fresh Algarvian ingredients with the sophisticated Japanese Ponzu sauce.
2. Thailand is famous for its Tom Yam and Tom Kha soups, but our favourite is Thai Pumpkin Shrimp Soup.
3. You don’t have to travel to China to enjoy Beef with Broccolini Chinese Style, because this dish tastes even better with the excellent Portuguese beef, called bife da vazia.
1. Chinese Wonton Noodle Soup is not an appetiser, it’s a main dish in the Chinese cuisine. That’s why the stock and dumplings are created with care and contain a lot of ingredients.
2. Korean Spicy Stir-Fried Cuttlefish contains Gochujang and Gochugaru – the spices that are essential for a distinct taste of the Korean cuisine.
3. Sous-vide Coconut Crème Brûlée – we added an Asian twist to this iconic French recipe by combining the sous-vide technique with a coconut flavour.
Sushi is an iconic dish in Japanese cuisine. Its delicate flavours, artful presentation and meticulous craftsmanship reflect Japan’s reverence for tradition and pursuit of perfection. In this cooking class, you will learn to prepare three sophisticated sushi recipes:
1. Uramaki Chicken Teriyaki with Avocado. Uramaki is the inside-out sushi, with seaweed on the inside, and rice and toppings on the outside.
2. Uramaki Spicy Salmon with Sriracha Sauce.
3. Futomaki with Shiitake and Japanese Omelette. Futomaki is a thick sushi roll, wrapped in seaweed on the outside.
Gyoza and Ramen Soup represent the fusion of cultural influences and culinary creativity, which define Japanese cuisine.
1. Gyoza was introduced to Japan from China, but underwent a delightful transformation. The dough became thinner. The taste was enriched with Japanese spices and sauces. Even the cooking method changed: Japanese Gyoza is pan-fried on one side, then steamed to ensure a crispy bottom and tender top.
2. Ramen soup is an essential part of daily meals in Japan, and one of the Japanese dishes that has conquered the world. You will learn to cook our favourite Spicy Miso Ramen Soup, which has over 30 ingredients.
