WELCOME ...


SrionMinervaII.jpgThis is all about my favourite subject - good food. I've been cooking, eating, learning, teaching and writing about food for over forty years, and today I enjoy it more than ever.

You may have come to this site to look for information about my cooking demonstrations, workshops and courses. For more than three years, I've reluctantly had to stop doing these, apart from occasional events at home or abroad. Now that my latest book, SRI OWEN’S INDONESIAN FOOD, has been published, and I’ve passed the second anniversary of my quadruple bypass operation, I’ve decided to go back to doing what I like best: teaching and giving cookery demonstrations. I’m happy to consider invitations from cookery schools in the UK to give cookery classes, as I am ‘a travelling cookery teacher’. However, I would prefer to teach here in my own kitchen in Wimbledon, southwest London. These are on a one-to-one basis, or to a maximum of 4 people at one time. Please contact me direct for these intermediate / advanced cooking classes or hands-on sessions.

At the same time I’ll put regular entries into my journal and weblog, not every day, but at least once or twice a week. I shall be writing about my travels (usually not too far from home, these days) and visits to restaurants - in other words, about food I eat outside my own home. But I will also feature and discuss recipes from my new book, with pictures, so that everybody visiting my website will I hope be tempted to buy *"Sri Owen’s Indonesian Food"*, and to cook recipes from it. None of them are difficult, but I will make them easier still to follow, with step-by-step instructions accompanied by additional cooking tips.

I'll have more to say about these in my blog. There, too, I shall be adding, from time to time, links to pages that I have found useful or fun during my researches into food and drink on the Web.

Contact me on sriowen@sriowen.com - I look forward to hearing from you! Take a look around these pages now, and come back again . Please also leave your questions and comments.

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