Recent comments from cooking classes:

* The food has been great and has definitely inspired me to cook more vegie meals
* Great afternoon. Learnt some great ideas. Great teacher
* I have tried cooking shows and cookbooks but this was the best. It was well worth it!
* It was very well organised. Excellent! Thanks Natalie.

Last weekend 18 students joined me for the inaugural class of Summer Gourmet Vegetarian, offered once this year for the WEA.
Here’s some of the typical feedback:
* Great afternoon
* Excellent tutor
* Loved the escape from my day to day stuff
* Very enjoyable!
* I thought vegetarian food would be boring but this food is great!

  • Excellent, easy to follow.
  • Loved it!
  • A fun afternoon, Thank you
  • All good. A very enjoyable social class.

Latest comments from students:
* “Excellent tutor. Natalie always makes it such an enjoyable class”
* “Very informative and a great way to cook vegies!”
* Excellent, knowledgeable and good suggestions”.

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.