The journey
...
The Yellow Cook is an experienced cook from South Africa who lives abroad and is passionate about exploring the world's culinary traditions. With years of experience in the kitchen and a love for travel, Yellow Cook has been fortunate enough to cook in local venues worldwide like Azerbaijan, Thailand, the UAE, and many more. Yellow Cook has explored the flavours and techniques of many cultures.
In South-Africa, we attended quite a few cooking classes in South Africa at Kelkiewyn with Marita Pieterse in Pretoria and even had a chocolate class in Franschhoek, Cape Town. We had an opportunity to eat at Rooitamatie at their table. Renette Vosloo, is a good friend and an excellent chef. In 2023 I attended a Royal Icing class in Cape Town with Maid By Marian - click here for the recipe for the cookies and icing.
The UAE is a melting pot of flavours, with various cuisines worldwide available at every turn. One of the standout dishes is an Emirati favourite Mandi, a six-hour lamb (traditionally cooked deep under the sand in clay pots) infused with a blend of spices and typically served with flavoured rice. I’m yet to find a country that showcases food like here!
Seychelles (2023) December, was an experience of a different kind – a very neglected tourist destination with so much potential. We stayed at Felicie Cottage & Residence – Ponte Au Sel the service and villa with a private pool were just astonishing! We were privileged to meet the family-owned Perry’s Grillz team and it was great to order drinks on the beach – they do deliveries to any destination on the island - we are still in contact and I assist them with their menu designs.
Poland, Krakow (2023), April. Pierogi is a true showcase of the flavours and traditions of Polish cuisine. These dumplings are typically filled with a variety of ingredients such as mashed potatoes, cheese, meat, or sauerkraut, and are served boiled or fried with a side of sour cream. Click HERE for the recipe and the experience.
One of Yellow Cook's most memorable experiences was in Baku, Azerbaijan (2019 & 2021), where the traditional soup Dushbara was the star of the cooking class at a local's home in a village. This aromatic and flavourful dish consists of the smallest pieces of delicately folded dumplings stuffed with tiny pieces of lamb minced meat inside, in a rich saffron, onion and green herbs of stock. We cooked soup, bread, and baklava – all made from ONE dough recipe! We stayed at The Merchant in 2021 – walking distance from all tourist destinations in the city centre. For the best tour guide, click Zehra
Georgia, Tbilisi (2019) is located at the intersection of Eastern Europe and Western Asia and is generally considered part of Europe. The Yellow Cook was privileged to indulge in a dish called Khinkali—a very popular Georgian dumpling made of twisted knobs of dough, stuffed with meat and spice. Khinkali is typically eaten by hand, with the juices inside the dumpling adding an extra flavour with each bite. It is said that if you can eat one without spilling a drop, you’re a true Georgian.
In Mauritius (2018), Yellow Cook was introduced to the beloved Crêpes Salées (A savoury crepe dish) delicately made and served warm.
In Thailand (2016), March, Yellow Cook cooked at the beloved Thai Cooking Academy and explored the true flavours of homemade yellow curry paste, fish sauce and aromatic herbs. I learned the techniques and ingredients that go into creating tasty Thai cuisine. First, the Phuket Thai Cooking Academy takes you to a local market, to buy fresh produce for your class. See our journey HERE. Let's just say - I've learned that I dislike fish sauce....
In Spain (2010), June. we experienced the famous thick hot chocolate drink with churros.
In Australia (2005 I think…), Yellow Cook enjoyed the taste of cuisine from several different countries, including Korean Makgeoli - ice cream with rice! Who would have imagined? and pasta dishes from Italy. Cod was also on the menu!
OTHER EXPERIENCES:
We also learned to cook Brika from a native Tunisian friend, in Abu Dhabi. The dish is a fold-over samosa dough square with an egg, tuna, parsley, potato, and spice and shallow-fried in a pan! This an amazing idea for a different breakfast experience!
Seychelles (2023), Zanzibar (2018), Oman (2016, 2018, 2021), Kenya (2018), Egypt (2010), and Mozambique (2005), all offered unique culinary experiences as well, with dishes like parottas, biryani, and shakshuka providing a delicious taste of the local flavours.
Overall, Yellow Cook's culinary journey has been an incredible experience that expanded my knowledge and skills as an everyday ordinary cook. With a passion for exploring, I hope to bring you the experience of a world where food has become magical!