* It was a fantastic, wonderful experience. Learnt a lot and enjoyed actually cooking.
* Loved, loved, loved the time.
* Enjoyed every minute. Motivated!
* Great recipes, fun environment.

* “Natalie is one of the best tutors we have come across in WEA - communicates well and clearly and very encouraging - thank you”.

* “Superb course! Thank you so much.”

* “Inspirationally tasty! More please.”

* “Another great course, explosion of flavours - love it!”

* “Fabulous teacher and amazingly delicious food - simply easy to follow. Thank you”

* “Great experience and some great new ideas to take home”

* “Wonderful, creative, delicious food. Thank you”

* “Fantastic, learnt lots. Great to be able to try so many recipes. Very informative! Lovely teacher!”

* “All cooked well - a reflection on the teacher!”

* and from a chef I worked with recently, who wanted to expand his repertoire, “Some great ideas! I am inspired!”

* “Delicious recipes and wonderful support along the way from Natalie”
* “Fabulous ‘vibe’ - relaxed but confident tutor - makes everything possible”
* “Reinforced existing skills and learnt new ones. Will look out for more of Natalie’s classes”
* “Natalie was a pleasure to listen to and work with. Kind and competent. Great recipes and fantastic tips!”
* “Oh my gosh - so yummy! Will definitely try to replicate these in my home kitchen”
* “A very good introduction to vegan cooking and very insightful”

More Testimonials

Recipe

Basil Pesto
If you’ve never made your own pesto you won’t believe how easy it is and how good it tastes!

Ingredients

  • 1 bch Basil leaves
  • 1/4 - 1/2 cup Almonds
  • 1-2 cloves garlic
  • Cold pressed, extra virgin olive oil
  • 1/3 cup freshly grated parmesan cheese
  • Seasalt and freshly ground black pepper

Method

  1. Pound basil leaves, some of the parmesan, some of the almonds, garlic and a little olive oil in mortar & pestle or whizz in food processor.
  2. Taste. Add salt, pepper, more cheese, nuts and oil till you have the flavour and consistency you like.
  3. Spoon into a lidded glass jar. Press until no gaps. Cover with thin layer of olive oil. Refrigerate with lid on. Will last two weeks in the fridge.