* “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”

Recent feedback from Natalie’s students at Quick and Tasty Vegetarian -

* “Great experienced presenter. Great recipes.”

* “Extremely well organised time, huge variety and great to use immediately.”

* “Best cooking course I have ever done. Recipes easy to follow.”

* “Fabulous! Really enjoyed the nutritional education, thanks.”

* “Brilliant!”

* “Great, tasty recipes that I’m sure to repeat”

* “What an excellent afternoon, wonderful, clear instructor, very warm interaction and lots of useful info - gives vegetarianism a good name! Thanks”

* “I came on my own but Natalie and the attendees were wonderful and incredibly friendly. Had a wonderful time”

* “Great food and excellent presentation. Lots of fun!”

* “More of Natalie’s events - she is amazing!”

* “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!”

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.