Arrive in Danang Airport and transfer to the hotel. Morning Cooking Tour & Afternoon Town & Countryside Tour: An early breakfast then you will be collected from the hotel at 8.00am to visit Hoi An’s colourful market, and experience the amazing sights, sounds and aromas of this busy market. You will have the opportunity to interact with the local sellers and learn about all the ingredients to be used in the cooking lesson later. Afterwards board a boat for a leisurely cruise (25 minutes) along the Hoi An River to the Cooking School. This is a chance to view local river life, so make sure your camera is handy. On arrival, you can explore the cooking school’s herb garden, before learning about some of Hoi An’s and Vietnam’s well-known dishes. The cooking lesson runs for about 2 hours - the chefs will demonstrate each dish before the class prepare the same dish afterwards. Included in the class is a brief introduction to Vietnamese food carving (plate decoration). After the lesson, you can sit down and eat what you have cooked. Return to hotel around 1.30pm. Recipes: - Vegetarians are provided with replacement ingredients. 1. Rice paper (making) 2. Fresh Rice Paper Rolls of Shrimp 3. Crispy Hoi An Pancakes with Shrimp, Herbs, Bean Sprouts & a Peanut Sauce 4. Seafood Salad with mixed Vietnamese Herbs served in Half a Pineapple 5. Vietnamese Eggplant in Clay Pot 6. Food Decoration - Pineapple Boat, 3 Coloured Flowers & Vietnamese Hand Fan 3.30pm – Pick-up at hotel Hoi An City Tour - The streets themselves - narrow and faced with formidable frontages of ancient "shop-houses" - together with the town's remarkable and eclectic architectural styles, evoke a feeling of times gone by. You will get to visit the ancient homes & temples that line the city, while orientating you to the layout of Hoi An – including the best shopping and eating areas. Return to hotel around 6pm or continue exploring by yourself. Day Cooking Tour: After an early breakfast you will be collected at 7.45am and transferred to Hai Cafe (central Hoi An). Travel by minivan (10 mins) to Tra Que Organic Village, and walk through the market gardens where local farmers work their fields using the traditional methods of hundreds of years ago - no electrical machinery here. Here you can pick fresh saw-tooth coriander and Vietnamese mint for the cooking lesson later, before trying a special herbal drink at a local home. To the local village market and with shopping list in hand you'll purchase a range of local ingredients, including star anise, cardamom, sesame rice paper, water spinach and banana flower. Arriving at the Cooking School you'll have a chance to freshen up before beginning the second cooking class. Working together with the Chef you'll learn the traditional ways of preparing and cooking Vietnamese food from scratch. Using the freshest ingredients and traditional Vietnamese utensils (still in use today) you'll get to cook 4 famous dishes, including the national dish ‘Pho’. After the class you can sit down for a chance to savour the dishes you have just prepared. 2.30pm - Leisurely cruise (25 mins) along the Hoi An River back to central Hoi An. Recipes: - Vegetarians are provided with replacement ingredients. 1. Beef Noodle Soup (Pho)includes the making of fresh rice noodles 2. Clay Pot Fish with Fresh Dill 3. Lemongrass Shrimp grilled in Banana Leaves 4. Grilled Chicken and Banana Flower Salad Rest of the day is free. Private Cooking Class: This morning you have chance to explore by yourself – maybe hire a bike and ride (20 mins) through lush countryside to the tropical beaches of the South China. 3.00pm – Pick-up at hotel. Transfer directly to Cooking school for your private cooking lesson followed by dinner. Recipes: - Vegetarians are provided with replacement ingredients. 1. Crispy Spring Rolls with Shrimp 2. Hue Griiled Chicken in Lime Leaves 3. Marinated Beef on a Sizzling Plate 4. Hot and Sour Fish Soup 7.30pm: Return to hotel Departure transfer to airport for onward flight. Available to start on any day of the week from 01 January 2010 to 31 December 2010. NB: Minimum two passengers