27 July 2025 | Ottolenghi-inspired Middle Eastern Vegetarian Mezze Shared Feast

When:  27 July 2025

Time: 3:30-6:30pm

Where:  Canape Co., 141 Thorndon Quay, Wellington (this is a large commercial kitchen so please wear closed shoes)

DESCRIPTION:

Join us for a fun, demo + hands-on cooking class making easy-to-follow vegetarian recipes adapted from popular Middle Eastern cookbooks: Ottolenghi's 'Test Kitchen Shelf Love', 'Flavour', Reem Kassis' 'The Palestinian Table', Joseph Abboud's 'Rumi,' 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. Learn to make handy condiments like Toum, quick pickles and almond taratoor and what Middle Eastern ingredients to have handy in your pantry for making these types of dishes again at home.

You'll be greeted with a Middle Eastern appetizer and our housemade organic kombucha or herbal tea. Chef 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.

Workshops run as follows:

3:30pm - Arrival & welcome with a cup of organic herbal tea or Savour kombucha (brewed from our herbs & flowers)

3:45pm - Cooking class begins. Get ready to get
hands-on (or stand back and watch if you prefer!). The chef will demo a
few easy dips, and the rest we'll get hands on making in small groups.

6pm - Shared dinner

6:30pm - 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).

Sample Menu:

Ottolenghi's filo spinach and feta cigars

Yoghurt dip with edible rose

Muhammara aka red capsicum and walnut dip

Pickled garden carrots and pickled red cabbage (harvested and pickled from our gardens a few months prior)

Magical hummus or almond taratoor

Labne balls rolled in za'atar (we make our own labne and za'atar!)

Garden tabbouleh salad (using organic herbs and veg from our gardens, picked fresh before the class)

Lebanese rice 

Spicy roast new potatoes with lemon & herbs

Spinach and toasted orzo with feta

Pistachio chocolate fridge slice

Persian Love Cake