I read on the menu that the restaurant’s chef offered cooking classes. After a wonderful dining experience, I signed up for a visit to the morning market with Rai Pasti followed by a lesson on preparing vegetarian meals.

We made corn fritters, stir fried tempeh with veggies and banana pancakes. The al fresco lesson at her nearby home used ingredients absent in my kitchen pantry - corn and tapioca flours, a resealable pouch of liquid coconut oil and fresh chilis. I was surprised to see an...

Read more