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Cooking School at The Essential Ingredient

731-735 Darling St

Rozelle, NSW 2039

Australia

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Sri Lankan Hoppers, one of London’s hottest current street food trends, in their simplest form are bowl-shaped pancakes made from fermented rice flour and coconut milk. Cooked in small round pans, they are crispy round the edges, thicker at the bottom and served as the basis for a Sri Lankan Breakfast.

You may have been lucky enough to try one of Kumar's Hoppers at his own Pop-up carts at various markets in Sydney... now is your chance to learn his secrets.

For this spectacular 3 hour course Kumar will show you 2 versions of this dish and then prepare a gorgeous menu to accompany them.

The Menu, all popular breakfast specials in Sri Lanka

Fish Curry

Dhal

Coconut Sambol

Red or Brown Rice Hoppers, using a naturally fermented sourdough batter

Kumars quick and easy version using rice flour and yeast

Complete this course for a lazy Sunday late breakfast of this feast that you have prepared served with a tall glass of Sri Lankan iced tea or an icy cold beer if you prefer!

About Kumar

We were first introduced to Kumar Pereira’s lovely, humorous nature when he was a contestant on MasterChef Australia series 3, in 2011 as well as MasterChef All-stars 2012.

Kumar was born in Sri Lanka and has lived in England, Hong Kong and now in Sydney since 1988. His food is influenced by the four countries he has lived in, particularly, his native home Sri Lanka.

Kumar is passionate about healthy cooking with homegrown seasonal produce and taking a modern slant on traditional Sri Lankan cooking.




Kumar

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Cooking School at The Essential Ingredient

731-735 Darling St

Rozelle, NSW 2039

Australia

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