The first dish is one of Thailand's treasures: Tom Yum, or spicy shrimp soup. Sanusi adds coconut milk to each student's broth making it rich and creamy. With the finishing touches made to the soup, the group sits down to devour the dish. By the day's end, they will have prepared and eaten a half-dozen recipes.

Andrew Stewart, Thai cooking student from Sydney, said, "I think the flavours, I guess, as soon as I started eating I could taste them, it's like my tongue, everything. Because it was so fresh, and we used sort of fresh ingredients, I think just the flavours were amazing. That's what I remember. I mean, I've had pad thai before, I've had green curry before, but not like this. It was pretty impressive."

There is so much to learn, but it's the taste of the food, above all, that most will never forget.