November 2008: Vietnam Curry Banquet

Vietnam Curry Banquet

Last TICCA function of 2008/Christmas Party Extravaganza

TICCA invites you and your guests to a night of Vietnamese curry delights and an update on Vietnam Airlines and Vietnam Tourism.

When: Tuesday, November 25 - 6.30 for 7 PM

Where: Saigon Metro Restaurant, 760 George St, Sydney (Haymarket between Barlow and Hay Street and opposite Ultimo Road)

Menu: A great selection of Vietnamese favourites plus curry beef and curry chicken with options for vegetarians. Please advise below if you require vegetarian food.

Cost: Members - $25; Guests and non members - $30.00

All drinks are payable on consumption. There is a $3 corkage charge per person. The restaurant is licensed.

Signature door prize is a return air ticket to Vietnam courtesy the generous support of Vietnam Airlines.

Note that only members are eligible for major door prizes.

Details: Bookings, advice of e-banking and cheques must be received by Friday, November 21.

Payment can NOT be made on the night.

Please confirm your attendance/e-banking, unavailability by e-mail.

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Please make cheque payable to TICCA.

Send to TICCA Secretariat

P.O. Box 363, Kingsford, NSW 2032

E-banking at Credit Union Australia

BSB 804050, Acc #30757073



I .........................................will be attending the TICCA Vietnamese Curry Banquet on November 25, 2008 and will bring ……..........guest(s)/non members.



Number of vegetarian meals required …….............

Please find attached a cheque for $……..................

I have e-banked funds......................... Details: .................................................



Signature ………………………………………........



Date …………………………………………….........

Your Next TICCA function: A Malaysian Curry Feast

Spring into Spring Malaysian Curry Banquet Featuring Fish head Curry/Chilli Mussels and Sumptuous Satay TICCA invites you and your guests to a night of wonderful Malaysian curry delights and an update on Malaysian Tourism. When: Tuesday, September 2 - 6.30 for 7 PM Where: Sam Satay Restaurant, 504 Elizabeth St, Surry Hills What: A great selection of Malaysian favourites with options for vegetarians. Please advise if you require vegetarian food. Cost: Members - $35; Guests and non members - $40.00 Drinks are payable on consumption. Bring your favourite beverage as there is no corkage for our TICCA curry evening on September 2. Signature door prize is a return air ticket to Malaysia. Note that only members are eligible for door prizes. Details: Bookings, advice of e-banking and cheques must be received by Friday, August 29. Payment can NOT be made on the night. Please confirm your attendance/e-banking, unavailability by e-mail. See a detailed write-up on the Sam Satay Restaurant at http://www.maturetraveller.com.au/general/?id=149 ......................................................................................................................................... Please make cheque payable to TICCA and send to TICCA Secretariat, P.O. Box 363 Kingsford, NSW 2032 E-banking at Credit Union Australia, BSB 804050, Acc #30757073 I .........................................will be attending the TICCA Malaysian Curry Dinner on September 2, 2008 and will bring ……..........guest(s)/non members. Number of vegetarian meals required ……............. Please find attached a cheque for $…….................. I have e-banked funds...................................... Details: .............................................................. Signature ………………………………………........ Date …………………………………………….........

Patak’s Showcases New Cooking Sauces in Sydney Launch

Anjali Pathak, granddaughter of L.G. Pathak (the founder of the universally known Indian food brand, Patak's) was in Sydney recently to introduce the company's new range of Coat + Cook coating sauces and talk about the direction of contemporary Indian cooking.

"Spice does not mean heat, it means flavour," said Pathak while she shared her concepts about how traditional Indian dishes can be prepared even by time-tight cooks.

The charming 26 year old who works for the company as the Culinary Development Controller said that Patak's had developed Coat + Cook as a range of quick and easy light coating sauces so that cooks could produce authentic meals in minutes.

Convenience and taste were the two main considerations in developing the new produce range which she said is the perfect coating for meat or vegetables.

The new range comes in four varieties including Spicy Mango, Tikka, Tandoori and Lime & Coriander.

The single use sachets which serve 3 – 4 people are filled with a unique blend of spices and after brushing on the selected ingredient can then be grilled, baked or barbecued, she said.

Pathak was confident that the new product range would not only be widely accepted by consumers wanting to effortlessly spice up their kitchen it would be widely available.

Patak's is recognised as the world's leading Indian food brand and is exported to over 40 countries around the world, she said.

Members attending the Sri Lankan Buffet Dinner at the Blue Elephant Restaurant on July 1 will take home a sample pack of Patak's new Cook + Coat Cooking Sauces.

REMINDER Next Travel Industry Curry Club Dinner - July 1, 2008

Hello Curry Lovers, It's less than two weeks before the big Sri Lankan TICCA curry fest but we haven't heard from you. Looking forward to seeing you there.                       WINTER WARM-UP Sri Lanka Buffet Curry Night     TICCA invites you and your guests to a night of tasty Sri Lankan treats and an update on Sri Lanka Tourism. When: Tuesday, July 1 - 6.30 for 7 PM Where: Blue Elephant Restaurant, 38 Willoughby Road, Crows Nest What: A great buffet of Sri Lankan favourites with options for vegetarians. Please advise if you require vegetarian food. Cost:  Members - $30; Guests and non members - $35.00 The restaurant is licensed and drinks are payable on consumption. Door Prizes: Only members are eligible for door prizes. Details:  Bookings, advice of e-banking and cheques must be received by Friday, June 27.        Payment can NOT be made on the night.   Please confirm your attendance/e-banking, unavailability by e-mail.  See www.lovecurry.org  ......................................................................................................................................... Please make cheque payable to TICCA and send to TICCA Secretariat, P.O. Box 363 Kingsford, NSW 2032 E-banking at Credit Union Australia, BSB 804050, Acc #30757073 I ............................ will be attending the TICCA Sri Lankan Buffet Dinner on July 1, 2008 and will bring ……..........guest(s)/non members. Number of vegetarian meals required ……............. Please find attached a cheque for $……................. I have e-banked the funds................................... Details: ................................................................................... Signature ………………………………………........ Date …………………………………………….......

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Travel Industry Curry Club Dinner Wednesday, March 26, 2008

Travel Industry Curry Club Dinner Wednesday, March 26, 2008

TICCA Thai



TICCA invites you and your guests to a night of tasty

Thai treats and an update on Amazing Thailand.


When: Wednesday, March 26 - 6.30 for 7 PM

Where: Arun Thai, 28 Macleay Street, Potts Point



What: A two course Thai dinner with options for vegetarians.

Please advise if you require vegetarian food.



Cost: Members - $30; Guests and non members - $37.50

The restaurant is licensed and drinks are payable on consumption.

Door Prizes: Only members are eligible for door prizes.

Details: Bookings, advise of e-banking and cheques must be received by Thursday, March 20. (Mail is not delivered on Good Friday/Easter Monday.)

Payment can NOT be made on the night.

Numbers must be confirmed to the restaurant in advance.