Would you like to become a Museum Foodie?
Our Foodie Group meet monthly to discuss, cook and eat food inspired by stories from our collection, artists and events we programme, as well as our own members’ heritage and backgrounds.
Our workshops are informal, chatty and a chance to meet new people as well as learn about new recipes and cooking traditions.
This session will be co-hosted by Kit Mo, who loves to explore cultural exchanges through food. Kit will show us how to make Lou Hei, a salad popular in Singapore, Malaysia and Hong Kong, eaten during Chinese New Year. Traditionally, this salad would contain fish such as Salmon, but we will be creating a vegetarian version, full of colour and crunch! Kit will share the different meanings behind the ingredients and how the action of making the salad brings a prosperous new year.
We will be pairing this dish with another ‘New Year recipe’, a Syrian Spinach Salad (Salata Sabanigh Ma Rumman). This colourful salad contains pomegranates and chopped walnuts. It is traditionally eaten on Rosh Hashanah, Jewish New Year.
Join us and see how these two salads come together! At the end of the session we will enjoy our salads over a nice cup of tea.
WHAT YOU NEED TO KNOW
This activity is designed for adults of all ages.
Please note that all ingredients used in the session are vegetarian. Nuts are used as part of the recipe. The food is not Beth Din supervised.
If you have any allergies, or would like more information on our Foodie Group please email firstname.lastname@example.org in advance.
We are always looking for our members to get involved or co-host our monthly sessions. If you’d be interested in sharing a family recipe, something you’ve grown up eating or cooking, or a dish/recipe that is close to your heart, that would be suitable to explore in this type of group setting, please email Gemma at email@example.com