Recent comments from students:

* “Excellent course! Thank you!”

* “Enjoyed the cruise!”

* “Happy time. Thank you, Natalie.”

* “Great time management. Did everything! Would do it again.”

* “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!”

Some of the feedback from recent private cooking classes:

* “Thanks Natalie! Can we book you again for January?”
* “That was way better than I expected and I had good expectations!”
* “I can’t believe I learnt so much”
* ” It was great!”
* “That was divine”

* 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.

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.