23 February 2025 | Tagliatelle & Tiramisu

When:  23 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 as we master the art of homemade pasta! In this hands-on, small group class, you will learn how to make the perfect fresh pasta in different colours with an easy tomato sauce using herbs and vegetables from the Chef's organic garden. We will mix our batches by hand and roll out a few different styles using pasta machines and hand-cutting tools.

For dessert, learn our special Ligurian recipe for TIRAMISU!

After the class, sit down and enjoy the pasta you made with tiramisu for dessert. We serve our housemade kombucha punch free of charge.

Your chef, Wendy, is the founder of Savour Cooking School. She's a London City and Guilds trained cookery and pastry chef and worked as the pasta chef at Charley Noble in Wellington. She has run hundreds of pasta making classes alongside Chef Nicla Gallione and other Wellington-based chefs, and lived and worked in Italy over three summers.