2 February 2025 | Ottolenghi-inspired Middle Eastern Vegetarian Mezze-JOIN WAITLIST

THIS WORKSHOP IS SOLD OUT. JOIN THE WAITLIST BY ADDING PRODUCT TO CART. YOU WON'T TO BE CHARGED UNLESS OFFERED A SPACE

When:  2 February 2025

Time: 12:00pm-3:00pm

Where:  Wadestown, Wellington

This workshop is part of our new "Garden to Table" small-group cooking series with a maximum of 6 people. Join Chef Wendy at her home and organic garden in Wellington where we will prepare and share seasonal feasts using vegetables and flowers harvested on the day of the workshop (among other ingredients). All ingredients and recipes provided.

Wendy will lead you through a hands-on cooking class followed by a shared meal on the deck overlooking the harbor if the weather is fine. These intimate gatherings are a lovely way to meet new people, enjoy a bonding experience with family and friends, and learn new skills and recipes!

Workshops run as follows:

12pm - Arrival & welcome with a cup of organic herbal tea or Savour kombucha (brewed from our herbs & flowers) in the lounge or out on the deck.

12:15pm - Cooking class begins. Get ready to get hands-on (or stand back and watch if you prefer!). We have a beautiful new Italian double oven and gas stovetop for everyone to enjoy.

2pm - Shared lunch on the deck or at the kitchen table.

3pm - We'll do the dishes and send you off with the resources you need to recreate these dishes again at home.

Non-alcoholic Savour beverages also included (feel free to bring any other beverages you prefer).

DESCRIPTION:

Join us for a fun, demo + hands-on cooking class making easy-to-follow vegetarian recipes adapted from recent popular Middle Eastern cookbooks: Ottolenghi's 'Test Kitchen Shelf Love', 'Flavour', Reem Kassis' 'The Palestinian Table', Claudia Roden's 'Med', and Adeena Sussman's 'Sababa'. Authentic and delicious Middle Eastern home cooking! Emphasis will be on recipes that are easy to make in advance, recipes that use seasonal veg and flowers from our garden, dishes that are perfect for parties or casual get-togethers with friends.

You'll be greeted with a Middle Eastern appetizer and our housemade organic kombucha and herbal tea. Wendy will demo a few dishes and we will also all gets hands-on making a variety of delicious, vibrant and nutritious recipes so we'll have lots of different tastes to sample at the end.

When you've finished cooking we will all sit down for a relaxed feast together.

Sample Menu:

Roasted Cheese Polenta Cubes

Muhammara aka red capsicum dip

Labne balls

Chopped Organic garden salad

Mediterranean-style fried rice with anchovy (or caper) lemon dressing 

Broccoli with mushroom ‘ketchup’

Spicy roast new potatoes with lemon & herbs

Spinach and toasted orzo with feta

Pistachio harisa semolina cake