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”.

Some of the feedback from the recent Gluten-Free, Dairy-Free Vegetarian class for WEA:

* Really enjoyed the class. Great recipes!
* Good sensible advice and recipes.
* Very enjoyable - great instructor - patient! - and good knowledge.

Great cooking class recently. Here is some of the typical feedback from Naturally Sweet:

* “Fantastic! I would recommend this to anyone.”
* “Really enjoyed the cooking. The recipes were easy to follow, with simple ingredients and most importantly - really yummy!!”
* “Excellent. It has given me the confidence to try different natural sweeteners.”

* “I love this facilitator and learn so much!”
* “Good range of recipes and extra cooking hints”
* “Loved this course”
* “Great class and very tasty!”
* “Excellent course”
* “Great food and casual, friendly, knowledgeable tutor. Thanks Natalie”
* “Loved it!”
* You’ve gotta try Natalie’s food: it’s unbelievable! looking forward to the next course”

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.