Sharing the Art of Cooking Delicious Food

Fabulous Reviews for Latasha's Kitchen

2011-12-22T19:52:00.000-08:00

Latasha's Kitchen has received some fabulous reviews from customers who have recently visited and enjoyed the classes.

Plenty to Share - West Weekend Feb, 2011

2011-03-07T06:36:00.001-08:00

Latasha was again in the Media in the West Weekend on February.

View the article on her web site at

Tandoori Prawns for a fusion of Western and Asian Christmas Delights

2010-12-20T19:33:00.000-08:00

Enjoy this wonderful mixture of seafood especially created for Christmas, combining both Asian and Western cooking.
Click here for the Recipe and to view a Video on how to cook my delicious Tandoori Prawns.

Christmas with a Twist for Latasha

2010-12-20T19:23:00.000-08:00

West Australian Lifestyle section - 16th December, 2010

Latasha is preparing for a traditional Christmas with a twist - and was featured in The West Australian on 16th December. Click here to read the full story.

Karma (Sutra?) Cooking Latasha’s Kitchen

2009-10-05T00:53:00.000-07:00

Latasha was featured in 'OutinPerth.com', a gay publication, in their Food and Wine section in an article called 'Dishy Dates' by Aja Styles - Tuesday, 29 September 2009

Aja writes:

'We’ve all been burned by one relationship or another but when it’s time to risk jumping back into the frying pan, there may be something tasty waiting for us at the end. So whether you’re hoping to find a way to the heart through the stomach or just a food lover, there may be a culinary class with just the right ingredients to spice up your love life. There is also a relaxed drink or two to help lubricate the way! Meet some of the chefs and cocktail connoisseurs that are willing to help.'

Read the entire article at:

http://www.outinperth.com/index.php/life/food-life/dishy-dates

Brown Asafoetida or Yellow Asafoetida Powder

2009-09-22T07:03:00.000-07:00

People sometimes say to me:

“I frequently get confused when a recipe calls for a small piece of brown asafoetida and some of my other recipes refer to it as yellow asafoetida powder. Is there a difference, what I should be looking for?”

and my answer is:

The former is a resin extracted from one of a few species of a giant fennel. It is available in four main forms; tears, block, pieces and powder. The tears, blocks and pieces range in colour from red to dark brown and are the strongest in flavour. The powdered version is generally mixed with edible starch and is available in yellow and brown colours, yellow being the milder version of the two due to wheat and turmeric added in.