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AEG'S COOKERY SCHOOL MASTERCLASS WITH AEG-ELECTROLUX While many of us would like to think that our skills in the kitchen are above par, who would not relish the opportunity to take part in cookery classes run by a top chef? Birmingham, with its fabulous 'Balti triangle', has invited West London based Asian chef, Angela Malik, to run the cookery school at the Taste of Birmingham Festival 2010 in Cannon Hill Park.

Angela's innovative approach to cooking has taken London by storm with the introduction of her Acton-based cookery school.

She shows her students how to expand their culinary skills and try the unexplored: demystifying Thai food, and mastering Dim Sum. Angela, having studied at the Leith's School of Cookery, has a high level of experience enabling her to share and teach her knowledge to a high standard. She has a passion for cooking and believes it shouldn't be complicated. Her concept is based on an amalgamation of astern avours and British food, making it exciting and innovative. Her decision to bottle her idea and sell it has proved a great success, showing that you don't have to be an experienced chef to enjoy fantastic avours.

Angela will be demonstrating some of her famous dishes allowing visitors to this years Taste of Birmingham to get involved with the creation process of Vietnamese, Indian and Thai cuisine. She bases her creations around ve distinct tastes - hot, sweet, salty, sour and umami, and proclaims that elements of each of these is what makes a balanced meal.

"It is such an honour being invited to a city so well known for it's Asian cuisine. I am really looking forward to bringing some new creations and avour combinations to Birmingham comments Angela.

For further details on the classes or for her products visit

PEUGEOT'S CUISINE D'AMOUR COMBINATION OF FRENCH STYLE AND CULINARY CREATIVITY Take a seat in the Cuisine D'Amour Theatre to experience Peugeot's passion for French cuisine and admire up close the stunning and newly launched Peugeot RCZ.

Peugeot invite you to join one of their demonstrations, during which national and regional chefs will prepare some of their favourite recipes in this interactive culinary experience. Chefs include Simon Kiridzija-Bishop from the Jam House, Wez Marx from the Loft Lounge and Felice Tocchini from Fusion Brasserie as well as Iron Chef 2010 Martin Blunos and Nigel Smith from Nigel Smith's Restaurant. Visitors will also have the opportunity to take the recipe home to create for themselves.

ARRIVE ON TIME FOR A FREE TICKET TO LONDON Join Chiltern Railways at Stand C8 for your chance to experience a better way of travelling to London.

Try out the latest train design; sit back, relax and enjoy the ride while experiencing a taste of the capital city. There will be samples of the cockney favourite jellied eels; plus a range of exciting competitions where visitors can win a host of prizes.

The region's most reliable train company will be giving out 20 free rail tickets to London during each session of Taste of Birmingham. For your chance to experience the great service Chiltern Railways offers make sure you arrive on time at the stand: Friday and Saturday at 14.00 or 19.30; Sunday at 13.00 or 17.30.

So join Chiltern Railways at stand C8, where reliability, friendly service and superb value is always on the menu.

WAITROSE SUMMER COCKTAIL BAR Tantalise your tastebuds with a refreshing cocktail or two at the 'Waitrose Summer Cocktail Bar', while soaking up the festival atmosphere ARMAGNAC MULE CREATED BY MARK JENNER FROM THE COBURG BAR AT THE CONNAUGHT HOTEL, LONDON Armagnac Lime juice Angostura Aromatic Bitters Ginger ale Sugar syrup ENGLISH GARDEN Gin Pressed apple juice Elder ower li ueur Lime juice PINK GIN AND TONIC Gin Angostura Aromatic Bitters Tonic water KIR ROYALE Champagne Crme de cassis BAY BREEZE Vodka Cranberry juice Pineapple juice CUBA LIBRE Rum Lime juice Coca cola


Angela Malik will be running this year's cookery school Simon Kiridzija-Bishop Martin Blunos Felice Tocchini
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Title Annotation:Features
Publication:The Birmingham Post (England)
Date:Jul 15, 2010

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