The smell of dishes from Thailand, Jamaica and Canada will be wafting around the exhibition halls, and no doubt making visitors very hungry, as part of the World Kitchen show.
The World Kitchen is traditionally one of the most popular events at the show. It’s not difficult to see why, as the stand invites visitors to try a range of freshly prepared tempting dishes from all over the world as well as giving them information on recipe ideas and introducing new ingredients into their cooking.
One of the main attractions at this year’s World Kitchen will be the Canadian High Commission, which has invited its chef Kevin Maniaci to cook a variety of dishes with Canadian flavours and styles. Maniaci, who has held sous-chef and Chef de cuisine positions at Rosewater Supper Club, Winston’s, Zola and The Platinum Club of the Air Canada Centre in the US, will be preparing a whole range of dishes, many of which are likely to originate from the Ontario region.
For visitors who like their food with a bit more kick, the afternoon
sessions of the show will have a much more ethnic feel about them. The Department for Export Promotions at the Royal Thai Embassy is collaborating with London’s Thai restaurant Mango Tree to carry out its cooking demonstrations. Authentic Thai cuisine being prepared for visitors to taste will include Tom Yum prawns, chicken green curry, pad Thai prawn and sticky rice with mango.
The final sessions of each day will have a Caribbean twist, with Jamaica Promotions Corporation (Jampro) showing what the island has to offer with its Flavours of Jamaica demonstration. Examples of new and traditional recipes will form part of the presentation, and visitors can expect to be educated in the ways of traditional Jamaican foods, such as ackee fruit, breadfruit and dasheen.
The World Kitchen is traditionally one of the most popular events at the show. It’s not difficult to see why, as the stand invites visitors to try a range of freshly prepared tempting dishes from all over the world as well as giving them information on recipe ideas and introducing new ingredients into their cooking.
One of the main attractions at this year’s World Kitchen will be the Canadian High Commission, which has invited its chef Kevin Maniaci to cook a variety of dishes with Canadian flavours and styles. Maniaci, who has held sous-chef and Chef de cuisine positions at Rosewater Supper Club, Winston’s, Zola and The Platinum Club of the Air Canada Centre in the US, will be preparing a whole range of dishes, many of which are likely to originate from the Ontario region.
For visitors who like their food with a bit more kick, the afternoon
sessions of the show will have a much more ethnic feel about them. The Department for Export Promotions at the Royal Thai Embassy is collaborating with London’s Thai restaurant Mango Tree to carry out its cooking demonstrations. Authentic Thai cuisine being prepared for visitors to taste will include Tom Yum prawns, chicken green curry, pad Thai prawn and sticky rice with mango.
The final sessions of each day will have a Caribbean twist, with Jamaica Promotions Corporation (Jampro) showing what the island has to offer with its Flavours of Jamaica demonstration. Examples of new and traditional recipes will form part of the presentation, and visitors can expect to be educated in the ways of traditional Jamaican foods, such as ackee fruit, breadfruit and dasheen.
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