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.

Had a great time with 17 students recently.
Here’s some of the feedback:
* Great course. Good teaching. Engaging, informative and goes the extra mile
* Natalie is very helpful and informative
* More than met all expectations

Today I have finally put the heater on for the first time this year. Winter is on its way!!! What better way to enjoy this season than spending some time in the kitchen. Get inspired! Come to a cooking class and enjoy what Winter has to offer.

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.”

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.