Farmer, chef and restaurateur Palisa Anderson shares her love of the sour flavours that are synonymous with Thai cuisine with food writer Lee Tran Lam. Palisa shares her expert tips as she makes nahm jim jaew, a tamarind dipping sauce with grilled mushrooms, boiled lemon and mackerel with fresh egg pasta and an ume mochi cake with matcha glaze and mulberries.

This is the third of five masterclasses with some of Australia’s leading chefs, each one celebrating an element of taste – umami, sweet, sour, bitter and salty. Filmed in Carriageworks’ state of the art Smeg kitchen with a new class released monthly, the series includes step-by-step recipes, conversation, along with tips and tricks in the kitchen. See all masterclasses.