Join Chef AJ Takla (formerly of Glass and Daisy's; currently owner and chef of Basbousa Egyptian Street Food in Press Hall) in this 2.5-hour small group, hands-on class.
DurationJoin Chef AJ Takla (formerly of Glass and Daisy's; currently owner and chef of Basbousa Egyptian Street Food in Press Hall) in this 2.5-hour small group, hands-on class.
You'll learn some simple, delicious vegetarian recipes that will wow your family and friends when you make them at home! Chef AJ will demo and talk you through some of the trickier aspects of the recipes while you work in pairs to create the dishes.
After the class you'll sit down with the chef for a relaxed lunch together. Wine and Beer available for purchase; we offer complimentary housemade caffeine-free kombucha and Middle Eastern tea.
We’ve collaborated with Hippopatamus restaurant at the Museum (now QT) Hotel on a “Dine with Monet” Wellington-on-a-plate event where the chefs recreated recipes from Claude Monet’s life in Giverny; in 2018, Sofitel joined Savour to bring to life the era of the Parisian Belle Epoque with an evening of fine dining, cabaret music and culinary history.
More recently, the fabulous culinary gastronomad and Kiwi icon, Peta Mathias, joined us for a series of cooking workshops at Te Papa Museum to celebrate love and food stories from her book "Eat Your Heart Out" and will return in October 2021 to launch her new book, 'Shed Couture', with an afternoon of food, fashion and fun!
Are you trying to eat a more plant-based diet and getting stuck on the basics? In this workshop I will share some of my plant-based gluten-free pantry staples
Indian Vegetarian Cooking class is offered by Indian Vegetarian Cooking. Indian cooking is a true reflection of the country's rich heritage. I make the cooking lessons interesting to you by introducing you to amazing facts about the Indian culture.
Join Cecilia and learn to make various Korean vegetarian foods with a focus on snacks and lunch dishes. You'll get to taste the dishes prepared, and take home any leftovers. The actual dishes prepared on the day will fit with whatever good quality produce is available at that time.
I offer classes, dinners, and talks in and around Dunedin and periodically around New Zealand.
I do a lot of my foraging around my property as we have taken a no mow approach, just letting the plants grow where they like. In this class we will forage for edible weeds here at The Veggie Tree HQ, but we will also venture out to my local beach to gather some seaweed treats.
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