Ten of us eagerly absorbed every word, then were put to work creating Steamed Ginger Chicken, Rice Paper Rolls and Nuoc Cham from Adam's new book Asian Cookery School. So fun! Read on for photos and your chance to win a spot at a masterclass with Adam Liaw to experience for yourself.
The place-settings were gorgeous, with calligraphy by Anastasia (The Articulate), sitting on denim napkins.
Lexi from Williams-Sonoma is a genius at pulling together beautiful events; she enlisted Holly Hipwell (The Flower Drum) to style all the flowers - they looked amazing next to the copper in the Williams-Sonoma cooking school kitchen.
We teamed up to make steamed ginger chicken; the clever technique of cooking the chicken inside the serving bowl (within the steamer) meant keeping all the juices intact and made for very moist chicken.
Kaitlin from Eat, Read Love and I partnered up to make the Nuoc Cham with rice paper rolls, working together to get the balance right with the dipping sauce (balance the sweet and sour first, then add the savoury!).
It was a very relaxed cooking class; Adam encouraged us to chat with him as we would if we were cooking with him in his own kitchen. No question was trivial enough to ask.
It was a lovely touch to find a personal quote by Adam on reverse side of our place settings.
We served up our food and ate together feeling pretty pleased with ourselves.
The cooking masterclass was also a great opportunity to get to know some of the other bloggers; what a lovely bunch.
If you would like to win the chance to join a masterclass with Adam Liaw on Tuesday 6th October 2015, 12pm - 2pm, simply head to the Williams-Sonoma website to enter. Competition ends this Sunday 27th October 2015!
Thanks so much Williams-Sonoma and Hachette for having me; I'm feeling much inspired to branch out with my Asian cooking.
Images: Steph Bond-Hutkin | Bondville