Culinary Destination – Spirit House Cooking School

The Spirit House Restaurant & Cooking School, winner of numerous accolades and rave reviews has long been on my list of ‘must do’ food experiences.  Opened in 1995 by owners Helen and Peter Brierty, the Spirit House named after the exquisite shrines built for spirits in South-East Asia, has established itself as one of Australia’s best food destinations.  Last weekend I participated in one of their renowned cooking classes, I booked well in advance as my fancied course was the very popular – Thai Banquet. 

My cooking companion and I arrived early and decided to stroll around the property and soak up the tranquillity.  The Spirit House is set amongst lush tropical gardens in Yandina, Sunshine Coast, an array of Thai pavilions surround a serene pond, with small waterfalls bubbling away.  Listening to the sounds of nature I relaxed immediately and continue to wander along the pathways admiring the tall green Bamboo shooting up towards the sky. 

Our class began with an overview of the menu from our cooking class instructor, Annette Fear, originally head chef of the Spirit House Restaurant and co author of a number of their cookbooks, today Annette takes pleasure in sharing her wealth of food knowledge and experience in the cooking school. 

Our menu - Thai Banquet

Coconut Poached Chicken & Prawn Salad with Asparagus & Chilli Jam

Braised Beef Shin with Red Dates & Shiitake Mushrooms

Yellow Curry of Kingfish with Potatoes & Cherry Tomatoes

Chargrilled Cuttlefish tossed with Green Peppercorns, Thai Basil & Lime Juice

After salivating over the menu, we were up with aprons on, ready for action around the stainless steel kitchen bench with an abundance of fresh ingredients set out in front of us.  Annette, who has travelled extensively throughout South-East Asia, explained the menu and ingredients we would be using to create four flavoursome courses.  We passed around the herbs and spices to arouse our senses; I crushed a leaf of Thai basil, which was incredibly aromatic and fresh.

Slicing, dicing and pounding our way through the prep, there was no cook off or competition, everyone worked as a fantastic team under Annette’s capable guidance.  We tasted our ingredients along the way - spicy, sour, tangy, salty and sweet - Thai recipes are all about getting the right balance.

Soon our tummies were rumbling and it was time to complete the final touches and plate up!  As we enjoyed the amazing food we had prepared, drank wine and enjoyed each other’s company, it poured with rain outside.  We left feeling very accomplished and satisfied, overloaded with flavour and armed with our recipes and expert knowledge, even some basil seeds to throw in the garden.  Bring on my next dinner party.  Who’s coming?