Mediterranean Mezze & Tapas: Vegetarian

In this class, we'll be hands-on making a wide variety of vegetarian mezzes, demoing a few elements and sharing some plating ideas to wow your guests should you recreate these at home, perhaps for a festive dinner party around the holidays.

Food can absolutely look beautiful by following a few simple tips and adding some thoughtful touches (edible flowers, nice plates, complementary textures and colours, etc) 

Price includes 2.5-hour class, all ingredients, recipes, some bonus homemade Middle Eastern snacks upon arrival, a glass of homemade hibiscus kombucha or tea on arrival and a shared feast after we're done cooking. Wine and beer available for purchase.

The full menu will be announced soon, but here are some of the recipes we're considering (inspired from our massive cookbook collection, Ottolenghi, and other favourites):

• Home-made labneh with orange marinated raisins
• Home made crackers and flatbreads with homemade (and homegrown!) za'atar
• Warmed olives with citrus zest
• Pan-roasted artichokes with cherry tomatoes and shaved parmesan
• Courgette & tahina dip
• Moutabal (aubergine dip)
• Muhamarra (red capsicum dip)
• Beetroot walnut dip
• Batata harrara (spicy and herby roast potatoes)
• Warm butter bean salad
• Hummus (with various toppings to make it exciting, tasty and beautiful)
• Pepperonata 
• Soft boiled eggs with chilli za'atar oil and sesame seeds
• Pomegranate molasses smashed cucumber salad
• Turkish lahmacun