If you can stand the heat, get into the kitchen. The YWCA has released its summer 2004 schedule, which covers Mexican cuisine (Wednesday), stuffed parathas (May 14), Korean favourites (June 10) and a three-day course on cake decoration from June 7. There are also courses for domestic helpers, including one on chicken curries (June 10), wok-fried noodles (July 2) and pizza (July 22). Most classes are hands-on but there are also demonstration courses. They start at $175 and go up to $1,400 for the cake course. For details call 3476 1340.
At the Peninsula hotel, Felix chef Dee Ann Tsurumaki is teaching Pacific Rim cuisine in a four-day course from May 19. Students will learn four dishes each day followed by lunch, where they will sample what they have created. The class on May 19 includes Wagyu steak salad and tempura soft-shell crabs with Korean dipping sauce; on May 20, crispy-roasted duck, char siu pork cakes and rack of lamb with pineapple are on the menu. On May 21 Tsurumaki will lead the class through preparation of a crispy calamari appetiser with lemongrass goat's cheese dip and hamachi sashimi with fresh herbs, ogo kimchee sauce and sizzling sesame oil; and on the final day she will reveal the secrets behind South China lobster with miso dynamite and onions on kombu and rustic escargot pie. Classes cost $1,000; call 2315 3142 or e-mail dining.pen@peninsula.com.