Today was a fantastic way to start the month. The Runner did a VO2 Max/Lactate Threshold test and is busy analysing his results. He is exceptionally pleased with them and now is just trying to work out how to use them to improve his training. Husky Long Course is a mere three weeks away and this year he’s either going to get an awesome time or possibly die trying. He’s had three bad races there in the past three years he’s done the race– a torn Achilles the first year, a crash and a lost watch the second year, and bad cramping last year. This year we’re hoping the curse has somehow been lifted!
While he was out testing, I was at a Mexican Cooking Class at The Essential Ingredient in Rozelle. It was a Christmas present from The Runner and it was fantastic!
First of all, I love that shop, it’s basically a cook’s paradise in Sydney. They have lots of ingredients and cooking equipment and Le Creuset pots, and Kitchen Aid mixers and all sorts of other kitchen related things. From obscure ingredients to obscure equipment, if you need it to cook with, they probably have it.
Secondly, the chef, Travis Harvey, who led the class was absolutely fantastic. He’s just gotten back from filming an SBS series on Mexican Cooking with Peter Kuruvita and his passion and knowledge of Mexican cooking was fantastic! He was really helpful and gave just the right amount of help but also let us play and cook ourselves. The food was TO DIE FOR. Literally, some of the best Mexican food I’ve had in a very long time. I’m not a fish person, but the fish tacos we made were the best ones I have ever had in my entire life. We made Baja Beer Battered Fish Tacos and the recipe is here on the SBS website along with 10 of his other Mexican recipes which are related to the show which are on the web as well.
Actually, everything we made in our class was tasty. We made Ceviche with the Snapper that we learned to fillet in class– actually I watched other people learn, I have a thing with dead, whole fish. (It’s their creepy, dead eyes and the thought of their scaly skin…I shudder just thinking about it). We served it with tortilla chips and they were beautiful and tasty.
I was responsible for making two types of Chicken Tamales- one with salsa verde in banana leaves and the other with salsa roja in corn husks. And they were fabulous!!!
Best of all, everything we made were things that I could easily make again. In fact, I bought a tortilla press, black beans and masa harina and tomorrow I’m going to make vegan tacos from scratch! I think it should be pretty easy but of course, no cheese or sour cream to go with them but hopefully with guacamole, pico de gallo, and maybe even salsa verde we won’t even care!!
If you’re in Sydney, I highly recommend taking one of his classes- I would do one again just to eat the delicious food! You can book for yourself here.