Learning to cook with fragrance, flavour and feeling

By Aisha Dow
Updated September 30 2012 - 2:39pm, first published 2:00pm
Katrina Pizzini’s A tavola! cooking school hosted Malaysian chef Pearly Kee, centre, on Saturday. Pictures: BEN EYLES
Learning to cook with fragrance, flavour and feeling

MALAYSIAN chef Pearly Kee added some extra spice to the kitchen of the King Valley’s Pizzini Wines at the weekend.

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