Day 7 & 8: A Taste of Thailand

Day 7: A Taste of Thailand

Our day began with our usual mix of schooling (resistance, cajoling, rebellion, bribery, flat no, the threat of sanctions, resigned compliance) — lessons interspersed with refreshing dips in the rockstar rooftop pool. But the highlight of the day, and perhaps one of the highlights of our entire trip so far, was waiting for us in the afternoon: a Thai cooking class at an organic farm.

At 3 PM, we were picked up for our culinary mission and joined a small group of fellow travellers from Britain, France, Belgium, and the Netherlands. Almost immediately, we found ourselves swapping travel stories and experiences—one of the joys of travelling is how quickly strangers can bond over shared adventures and amusing tales.

The class's first stop was a local market. Here, we gathered fresh ingredients and learned more about the essentials of Thai cooking. From aromatic herbs to exotic spices, the market was very local and focused on grocery ingredients. The vibrant produce and the cries of vendors made the perfect start to our experience.

Next, we headed to the farm itself—a lush, peaceful oasis tucked away from the bustle of the city. We were given a tour of the organic farm, sampling herbs, chillis, and other ingredients straight from the ground. Francesca’s bravery in volunteering to try a particularly spicy chili earned her instant admiration from the group (though she may think twice before putting her hand up next time!).

The cooking class was held in an open-sided bamboo structure, beautifully set up with individual cooking stations. We paired up as a family: Lorne was sous-chef for Sienna, and I partnered with Francesca. The girls immediately took charge, brimming with enthusiasm and confidence. From preparing herbs, garlic, and chili to wielding a heavy pestle and mortar to bash out curry paste, they embraced every task with energy and determination.

With our instructor’s guidance, we learned to create a feast of incredible Thai dishes, including:

• Crispy fresh spring rolls

• Pad Thai

• Tom Yum (hot and sour soup)—spicy but delicious!

• Tom Kha (coconut milk soup)

• Penang curry paste

• Massaman curry paste, which we later transformed into rich, flavourful curries.

And for dessert? The undisputed star: mango sticky rice—one version infused with pandan, turning the rice a vibrant green, and the other colored a striking blue with butterfly pea flower.

As we sat down to eat, the generous portions of food we had cooked were almost too much to finish. We shared tastes with our fellow chefs, swapping tips, laughs, and even more travel stories. Watching the girls proudly plate their dishes and savour their hard work was incredibly rewarding.

By the end of the evening, we returned to our condo with full bellies, a recipe book in hand, and plenty of inspiration to recreate the magic of Thai cooking when we’re back home. This experience was a real highlight for our girls.

This wasn’t just about learning to cook with new flavours—it was about connecting with each other, with fellow travellers, and with the culture of this beautiful country. A thoroughly brilliant afternoon and an unforgettable family memory.

Day 8: Long school day (with pool enjoyment)

Gallery

Cooking class - a feast!