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”

* “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!”

* Fantastic to share a feast together.

* Excellent, lovely recipes! Yummy food! Great fun!

* “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.