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!

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”.

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.

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.

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.