Following the resounding success of two previous TASTE reader events, tickets to the third were hot property. This time, the evening showcased the authentic flavours of Thailand as reflected by the Blue Elephant range of premium Thai products, available exclusively at Woolworths in South Africa. The founder of the brand, Master Chef Nooror Somany Steppe, with her daughter Sandra and son Kris, travelled to South Africa with the support of Rialto Foods, the distributor of Blue Elephant products in the country. They generously shared their knowledge and skill with a group of loyal TASTE supporters.

A Thai welcome

On arrival at The Homestead restaurant and function venue in Plumstead, guests were welcomed with vibrant blue-hued alcoholic and virgin butterfly pea (or anchan, in Thai) cocktails, a floral ingredient that is often used as a natural colorant in desserts and beverages in Thai cuisine. Anthonij Rupert Wines’ Cape of Good Hope Caroline Riebeeksrivier white blend was also on offer, and all three drinks paired perfectly with canapés including tod man pla (Thai fish cakes with Blue Elephant red curry) and ma hor kai (fresh pineapple topped with minced chicken and peanuts with Blue Elephant red curry). Once guests had sufficiently indulged in the first delicious flavour notes for the evening, it was time to head to the kitchen for Chef Nooror’s demonstration, with TASTE food director Abigail Donnelly and Chef Sandra Steppe.

Watch and learn

In the kitchen, cooking stations had been set up with Blue Elephant’s ingredients, fresh herbs and what the guests would later need to make their own rice paper rolls. But before that, it was time to watch Chef Nooror at work making her favourite beef massaman curry, a dish that she describes as one of her favourite comfort foods that always brings people together. Blue Elephant’s massaman curry paste is made according to her family heirloom recipe and is a complex mix of herbs and spices originating in southern Thailand. Due to Chef Nooror’s diminutive stature, her daughter Chef Sandra assisted, explaining what her mom was doing, while son Kris was assigned the task of grinding the spices in a mortar and pestle. Fragrant aromas soon filled the kitchen as the massaman curry simmered, revealing its multi-country origin, which includes Malaysia, Persia and India – a true fusion dish. Next, Chef Sandra showed guests how to prepare grilled beef satay jim jaew, marinated in Blue Elephant red curry, fish sauce, garlic and pepper powder. The secret to these street-food favourites of skewered beef is marinating the meat and quickly frying it over a very high heat to preserve its flavour and tenderness. Guests sampled the result and the approval was unanimous – 10 out of 10!

Then, it was time to get involved. The ingredients for chicken, strawberry and basil rice paper rolls had been laid out at each cooking station, and after a short demonstration by Abigail and her assistants, guests were soon enjoying the fruits of their labour, accompanied by refills of their cocktail and wine glasses.

The long table

With the hard work done, it was time for guests to relax and enjoy the full might of Blue Elephant’s flavour power in more of that beef massaman curry and a cauliflower massaman curry, both served with nutty Thai black rice cooked with coconut milk and fragrant aromatics. Also on the menu were stir-fried chicken green curry, pad mee ka-ti (stir-fried rice vermicelli noodles with coconut milk and red curry), and a spicy apple, cucumber and carrot salad. The main course was paired with Anthonij Rupert’s Cape of Good Hope Sneeuwkrans Pinot Noir, a light-bodied red wine that perfectly complemented the spiciness of the food. The platters were soon being sent back to the kitchen to be replenished, with Abigail remarking that it was the most food she’d ever cooked for an event! Once the guests had scraped up the last morsel, plates were cleared and dessert was served, accompanied by L’Ormarins Muscat d’Alexandrie, a beautifully balanced fortified wine. A subtly fragrant Thai jasmine cake and silky-smooth XXL coconut panna cotta topped with bright pink dragon fruit were a triumphant finale to a spectacular meal, seasoned with good conversation and excellent company.

A final flourish

As the evening drew to a reluctant close, guests started making their way home, but not before they were gifted with an extremely generous goodie bag containing a copy of TASTE magazine, Blue Elephant products including massaman, green, red and curry pastes, Panaeng curry sauce, rice noodles, a pad Thai kit, plus a bottle of Anthonij Rupert Jean Roi Cap Provincial Rosé, it its beautifully ornate bottle. As one guest remarked as she headed into the night, “What a pleasure!” We couldn’t agree more.

Bring the flavours home

If you weren't one of the lucky guests around the table, the good news is you can still experience a taste of the evening in your own kitchen. Here are a few of the standout dishes from the night  you can recreate at home.

Tom kha tofu with coconut black rice

Creamy, fragrant and deeply comforting, this tom kha tofu pairs the delicate sweetness of coconut milk with the nutty depth of Thai black rice. A beautifully balanced vegetarian dish that's as nourishing as it is satisfying.

Tom kha tofu with coconut black rice

Beef massaman curry

Rich and deeply comforting, this beef massaman curry layers tender meat with a complex blend of herbs and spices from southern Thailand.

Beef massaman curry

Cauliflower massaman curry

All the depth and warmth of a classic massaman, made vegetarian. Cauliflower absorbs the complex spice profile of this curry paste, creating a fragrant, satisfying dish that stands proudly on its own.

Cauliflower massaman curry

Strawberry rice paper rolls

Fresh, vibrant and endlessly customisable, these rice paper rolls are filled with chicken, strawberry and basil for a refreshing bite.

Strawberry rice paper rolls

Spicy apple, carrot and cucumber salad with tamarind-ginger dressing

Fresh, vibrant and full of crunch, this spicy apple, carrot and cucumber salad with its tangy tamarind-ginger dressing was the perfect refreshing accompaniment to the main courses served at the event.

Spicy apple, carrot and cucumber salad

Find more Thai recipes here

Your culinary adventure starts here

If cooking at home isn't quite enough, how about taking your love of Thai food all the way to its source? Enter now to stand a chance of winning a private cooking experience for two in Thailand at the Blue Elephant Cooking School and Restaurant. The prize includes five nights' accommodation in Phuket, three half-day cooking classes at Blue Elephant Cooking School, and a private dinner at the Blue Elephant Restaurant in Bangkok. Please note that flights and transfers are not included.

What are you waiting for?

Click here to enter

Recipes: Master Chef Nooror

Production: Abigail Donnelly

Food assistant: Bianca Jones

Videography: Nizole Mbaleki

Photography: Jan Ras

The Blue Elephant range brings authentic Thai recipes to home cooks worldwide, using only fresh Thai herbs, traditional spices and premium-quality ingredients. Every product is crafted in Thailand, free from MSG, artificial colorants and preservatives, with many lines carrying gluten-free and vegetarian certifications alongside the prestigious Thai Trust Mark and Thai SELECT accolades.

Shop at Woolworths