SOURDOUGH, JAM DOUGHNUTS, AND BREAD ROLLS WITH Chef Frank Schatz
Jul
27
10:30 AM10:30

SOURDOUGH, JAM DOUGHNUTS, AND BREAD ROLLS WITH Chef Frank Schatz

Back by popular demand....

We are delighted to announce that we will be joined by Chef Frank Schatz of Arcadia Preserves. Frank has over 20 years experience working in Michelin-starred restaurants overseas and some of the best restaurants here in Wellington.

In this three and a half hour, hands on cooking class we will be making the most spectacular, slow ferment sourdough, jam doughnuts, and bread rolls.

BOOK HERE

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Pasta MasterClass - Ravioli and tortellini with Chef Nicla Gallione
Aug
17
4:00 PM16:00

Pasta MasterClass - Ravioli and tortellini with Chef Nicla Gallione

Join us as we master the art of homemade pasta with Chef Nicla Gallione who is originally from Liguria where she opened her first restaurant at 25 (www.nicla.co.nz).

In this 3-hour hands-on class, you'll be making two vegetarian types of filled pasta: ravioli AND tortellini with Ricotta and spinach filling in a tomato and basil sauce/sage butter sauce.

BOOK HERE

After class, we’ll sit down together and enjoy our fresh pasta - along with a glass of vino or juice!

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LOUIS SERGEANT - EXCLUSIVE VIP PATISSERIE MASTERCLASS - Limited spots available!
Aug
24
11:00 AM11:00

LOUIS SERGEANT - EXCLUSIVE VIP PATISSERIE MASTERCLASS - Limited spots available!

Join connaisseur of sweet, Louis Sergeant, for an exclusive VIP pastry masterclass. You’ll learn step-by-step instructions and the secret recipe for Louis’s signature dessert, Religieuse J’adore – a delicate choux pastry filled with a decadent hazelnut praline mousseline and a pure praline paste center.

Book today to secure your spot in this VIP masterclass! At the end of the class, your masterpiece will be carefully boxed in Louis Sargeant’s gorgeous French packaging for you to take home. 

$265 per person - tickets include all fresh ingredients, tools, recipes and a glass of French champagne. Louis will also provide you with his contact details so that you can get in touch with him directly for tips and help replicating the dessert again at home.

TO BOOK: please email wendy@cravecookingschool.co.nz. Space is limited so get in fast! Your place will be confirmed once payment is received into the Crave Cooking School account (reference LOUIS): 12-3493-0010365-00

Ts & Cs: Upon full payment Crave will confirm bookings via email. Class places are allocated in the order we receive bookings. Crave will not be able to offer refunds. If you are unable to attend you may transfer your ticket to another person in your place.Crave reserves the right to cancel or postpone classes. In this case a full refund is provided or you will be invited to transfer to another class.

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Hen's Party
Aug
24
5:00 PM17:00

Hen's Party

Spend your last days of freedom cooking with your bestie’s. Two teams, one winner! Looking for a culinary challenge that’s a bit out of the ordinary? Love food and fancy yourself as a bit of a whizz in the kitchen? We’ve got just the event for you...

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Cooking with the Impressionists: Vincent Van Gogh
Sep
7
10:00 AM10:00

Cooking with the Impressionists: Vincent Van Gogh

If you love French cooking and Impressionist painting, you’ll love our series of workshops, with a different artist featured in each session led by art historian and professional Chef Dr. Wendy Nolan Joyce. Recreate dishes straight from the recipe collections of the French Impressionist painters and, while you cook, learn more about their life and works. Price includes short visual presentation, glass of wine, all ingredients and recipes.

This week’s class focusses on Vincent Van Gogh; you’ll recreate two dishes Van Gogh ate while living at the Auberge Ravoux at the end of his life. We’ll make a roast, stuffed, rolled lamb dish as a main, an easy but impressive dish that looks great on the plate. And for dessert, chocolate rum truffles.

BOOK HERE

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Middle Eastern Feast: new recipes from Ottolenghi and The Palestinian Table
Sep
28
10:00 AM10:00

Middle Eastern Feast: new recipes from Ottolenghi and The Palestinian Table

Join us for a fun, hands-on cooking class making easy-to-follow recipes from Reem Kassis' recent cookbook THE PALESTINIAN TABLE. Authentic and delicious Middle Eastern home cooking! We'll make a FEAST of about 10-12 dishes to share for lunch with a glass of wine or juice. Your Chef, Dr. Wendy Joyce, is also a culinary historian so she'll share some of the history and anecdotes from the book while we cook.

BOOK HERE

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Italian MasterClass with Chef Nicla Gallione - FOOD OF LIGURIA
Sep
28
5:00 PM17:00

Italian MasterClass with Chef Nicla Gallione - FOOD OF LIGURIA

Join us as we master the art of Ligurian cuisine with Chef Nicla Gallione who is a native of this beautiful Italian region. She opened her first restaurant there at age 25! (www.nicla.co.nz).

In this 3-hour hands-on class, you'll be making pesto the traditional way and a vegetarian-filled pasta. with walnuts.

BOOK HERE

After class, we’ll sit down together and enjoy our fresh pasta - along with a glass of vino or juice!

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School Holidays Cooking for TEENS -- Fresh pasta and tiramisu
Oct
4
11:00 AM11:00

School Holidays Cooking for TEENS -- Fresh pasta and tiramisu

Are you a keen cook who is also a teenager? Or the parent of a teenage chef in training? This is just the class for you or your teen! Chef Nicla Gallione will teach a small group how to make fresh pasta from her native Italy where she opened her first restaurant at 25 (www.nicla.co.nz).

Details:

In this 3-hour hands-on class, your teen will work in a small group to make coloured tagliatelle with a tomato basil sauce. You’ll also learn Chef Nicla’s delicious recipe for TIRAMISU!

After class, we’ll sit down together and enjoy our fresh pasta - along with a glass of juice!

BOOK HERE

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Charcuterie and butchery weekend with Chef Frank Schatz of the Culinary Cartel
Oct
19
to Oct 20

Charcuterie and butchery weekend with Chef Frank Schatz of the Culinary Cartel

How to butcher with confidence and create a variety of small goods (sausages, brawn, paté, terrine…) Frank Schatz is an expert butcher and will be your Chef/guide for the weekend. This is a hands on class so be prepared to roll up your sleeves!

Frank will butcher a whole pig (in record speed!) and talk us through the best way to butcher meat and the appropriate knives to use for the job.

When we’ve finished cooking, we’ll sit down to shared platter of charcuterie with fresh bread, salad and a glass or two of vino!

Chef Frank Schatz has been cooking for over 20 years. He's led and worked in the best restaurants across NZ and a few Michelin-Starred restaurants in the USA. He was the Executive Chef at the Best New Bar in NZ for 2016 at the Hideaway Bar and Restaurant. He was the Master Charcutier at Big Bad Wolf in Wellington.

BOOK HERE

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Fantastic and versatile TOFU with Chef Amber Sturtz from Taco Addicts
Jul
20
4:00 PM16:00

Fantastic and versatile TOFU with Chef Amber Sturtz from Taco Addicts

Do you like tofu, but never know what to do with it? Join Amber in this cooking class at Crave Cooking School + Production Kitchen, where you will learn not 1, not 2, but THREE new things you can make with tofu. This is hands on so you learn as you make. At the end, you'll get to enjoy eating the fruits of your labour, and walk away with 3 new recipes!

COST IS $85 pp as a pledge (see below)

Exciting announcement! TACO ADDICTS is getting a TACO CARAVAN!

However...we need your help raising a bit of extra funds to kit it out properly, and so we are launching a PledgeMe campaign. We've got some awesome rewards on offer - tortillas and Salsa Roja of course, but also cooking classes, Little Yellow Bird aprons, Wellington olives, Nela's Chai, Arcadia Preserves kimchi, brownies, take home tacos kits, tickets to Naked Girls Reading: Wellington Shows! 2019, catering, lunch deliveries, and more! Check it out below and please share, please pledge, please pass it around!

Thanks in advance.

PLEDGE HERE

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MASTER THE BASICS: Cooking fundamentals SERIES with Chef Frank Schatz of the Culinary Cartel: WEEK SIX
Jul
18
6:30 PM18:30

MASTER THE BASICS: Cooking fundamentals SERIES with Chef Frank Schatz of the Culinary Cartel: WEEK SIX

Week 6: Kitchen Battle! We want you to use all of the skills that you have learnt and cook us a 3-course meal using skills learned in your previous classes. At the end of the battle, enjoy lots of great food and conversation as we dine to our hearts delight on our last class together with our newfound foodie friends.

BOOK HERE

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PASTA MASTERCLASS -   TAGLIATELLE  & TIRAMISU CHEF NICLA GALLIONE--SOLD OUT
Jul
6
4:00 PM16:00

PASTA MASTERCLASS - TAGLIATELLE & TIRAMISU CHEF NICLA GALLIONE--SOLD OUT

Join us as we master the art of homemade pasta with Chef Nicla Gallione. Pure comfort food. In this veggie friendly cooking class you will be making tagliatelle with fresh basil tomato sauce and another creamy mushroom rosemary sauce. For dessert, learn Nicla’s special easy recipe for TIRAMISU!

After the class we will all sit down for dinner together with a glass of fine NZ vino.

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SOURDOUGH, JAM DOUGHNUTS, AND BREAD ROLLS WITH Chef Frank Schatz--SOLD OUT
Jul
6
10:30 AM10:30

SOURDOUGH, JAM DOUGHNUTS, AND BREAD ROLLS WITH Chef Frank Schatz--SOLD OUT

Back by popular demand....

We are delighted to announce that we will be joined by Chef Frank Schatz of Arcadia Preserves. Frank has over 20 years experience working in Michelin-starred restaurants overseas and some of the best restaurants here in Wellington.

In this three and a half hour, hands on cooking class we will be making the most spectacular, slow ferment sourdough, jam doughnuts, and bread rolls.

BOOK HERE

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MASTER THE BASICS: Cooking fundamentals SERIES with Chef Frank Schatz of the Culinary Cartel: WEEK FOUR
Jul
4
6:30 PM18:30

MASTER THE BASICS: Cooking fundamentals SERIES with Chef Frank Schatz of the Culinary Cartel: WEEK FOUR

WEEK 4: SAUCES, CONDIMENTS and Dressings

Chef Frank will demystify those French sauces you know and love (and are a little afraid of making!).  Think creamy sauces such as béchamel, hollandaise and velvety demi-glace that makes fantastic gravy. Say goodbye to lumpy, soupy and tasteless sauces forever.

BOOK HERE

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Cooking with the Impressionists: Claude Monet's recipes from Giverny-TWO SPOTS NOW AVAILABLE!
Jun
29
10:00 AM10:00

Cooking with the Impressionists: Claude Monet's recipes from Giverny-TWO SPOTS NOW AVAILABLE!

If you love French cooking and Impressionist painting, you’ll love our series of workshops, with a different artist featured in each session.

Recreate dishes straight from the recipe collections of the French Impressionist painters and, while you cook, learn more about their life and works. Price includes short visual presentation, glass of wine, all ingredients and recipes.

You’ll explore French Impressionism, and celebrate the good life so joyously captured by the Impressionists, with hands-on cooking classes led by professional chef and art historian, Dr. Wendy Nolan Joyce. Join one workshop or all four over the course of the year—once you’ve done one, you’ll be sure to want to do more! This year’s series includes all-new material and new artists after previous years’ sell-out workshops.

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MASTER THE BASICS: Cooking fundamentals SERIES with Chef Frank Schatz of the Culinary Cartel: WEEK THREE
Jun
27
6:30 PM18:30

MASTER THE BASICS: Cooking fundamentals SERIES with Chef Frank Schatz of the Culinary Cartel: WEEK THREE

WEEK 3: Confit, Braise and Stew

We continue our technique of cooking foods by showing you how to make the best confit, a fantastic way of preserving meat and other ingredients (by submerging in oil).  We will cook a delicious traditional Braised meat and make a quick vegetable stew.

BOOK HERE


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MASTER THE BASICS: Cooking fundamentals SERIES with Chef Frank Schatz of the Culinary Cartel: WEEK TWO
Jun
20
6:30 PM18:30

MASTER THE BASICS: Cooking fundamentals SERIES with Chef Frank Schatz of the Culinary Cartel: WEEK TWO

Whether you’re a beginner in the kitchen looking to progress beyond boiling water or an advanced home cook wanting to take your cooking to the next level, the 6-week cooking basics series is just right for you.

In this cooking class series, you’ll go beyond merely following recipes to explore the cooking techniques that are the foundations for all recipes. Understanding what makes a recipe work rather than just how to follow it blindly will help you pull off dishes to perfection every time! Chef Frank will help you learn to be confident in the kitchen and teach you how to improvise using ingredients you find in your kitchen. You’ll learn the basic science and proper cooking methods that will make all cooking a breeze, from quick weeknight family meals to entertaining for a crowd! When we are finished cooking each week, we'll sit down together to enjoy the meal we've just prepared.

Take the whole course and pay for only 5 of the 6! Or come along to individual classes.

WEEK 2: SAUTÉ, STIR FRY and GARNISHES

It’s time to put your newly-honed knife and kitchen skills to use! In this second class, we’ll chop ingredients for sautéing and stir frying, and break out the sauté pans for a night of stove top fun! While cooking up some delicious international dishes for those winter months, we’ll explore topics such as choosing the right pans and utensils, oils vs. butter, why to add oil only to a hot pan, and proper procedures for ensuring both proteins and veggies are done to perfection. We’ll even explore how to set your cooking on fire, the safe way, with flambé.

BOOK HERE

 

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Pasta MasterClass - Ravioli and tortellini with Chef Nicla Gallione-SOLD OUT
Jun
15
4:00 PM16:00

Pasta MasterClass - Ravioli and tortellini with Chef Nicla Gallione-SOLD OUT

Join us as we master the art of homemade pasta with Chef Nicla Gallione who is originally from Liguria where she opened her first restaurant at 25 (www.nicla.co.nz).

In this 3-hour hands-on class, you'll be making two vegetarian types of filled pasta: ravioli AND tortellini with Ricotta and spinach filling in a tomato and basil sauce/sage butter sauce.

After class, we’ll sit down together and enjoy our fresh pasta - along with a glass of vino or juice!

View Event →
SOURDOUGH, JAM DOUGHNUTS, AND BREAD ROLLS WITH Chef Frank Schatz
Jun
15
10:30 AM10:30

SOURDOUGH, JAM DOUGHNUTS, AND BREAD ROLLS WITH Chef Frank Schatz

Back by popular demand....

We are delighted to announce that we will be joined by Chef Frank Schatz of Arcadia Preserves. Frank has over 20 years experience working in Michelin-starred restaurants overseas and some of the best restaurants here in Wellington.

In this three and a half hour, hands on cooking class we will be making the most spectacular, slow ferment sourdough, jam doughnuts, and bread rolls.

BOOK HERE

View Event →
MASTER THE BASICS: Cooking fundamentals SERIES with Chef Frank Schatz of the Culinary Cartel: WEEK ONE
Jun
13
6:30 PM18:30

MASTER THE BASICS: Cooking fundamentals SERIES with Chef Frank Schatz of the Culinary Cartel: WEEK ONE

Whether you’re a beginner in the kitchen looking to progress beyond boiling water or an advanced home cook wanting to take your cooking to the next level, the 6-week cooking basics series is just right for you.

In this cooking class series, you’ll go beyond merely following recipes to explore the cooking techniques that are the foundations for all recipes. Understanding what makes a recipe work rather than just how to follow it blindly will help you pull off dishes to perfection every time! Chef Frank will help you learn to be confident in the kitchen and teach you how to improvise using ingredients you find in your kitchen. You’ll learn the basic science and proper cooking methods that will make all cooking a breeze, from quick weeknight family meals to entertaining for a crowd! When we are finished cooking each week, we'll sit down together to enjoy the meal we've just prepared.

Take the whole course and pay for only 5 of the 6! Or come along to individual classes. For the whole series, contact Wendy at 022 077 4651 for the special price.

WEEK 1: KNIVES, STONES AND STEELS: SKILLS AND MISE EN PLACE

We start your training with basic, essential skills in the kitchen and working with your most important tools – your knives. We show you all sorts of knives and what they are used for, how to sharpen and hone your knife to perfection. Then we move on to Knife Cuts (brunoise, julienne, chiffonade, etc). You’ll learn about cutting surfaces, setting up a work station, proper prep procedures, keeping food fresh and safe, and the basics of kitchen safety. Get ready to become the best home chef you can be!

Once you've practiced that, you will use your new skills to make dinner which you’ll enjoy with a glass of vino or juice

 BOOK HERE

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Fish Filleting with Chef Frank Schatz of the Culinary Cartel-SOLD OUT
Jun
11
6:30 PM18:30

Fish Filleting with Chef Frank Schatz of the Culinary Cartel-SOLD OUT

How to fillet fish with confidence! In this class you will learn the delicate art of filleting your own fish. Chef Frank Schatz (ex Big Bad Wolf and several Michelin Starred restaurants) is an expert fish filleter and will be your Chef/guide for the evening. This is a hands on class so be prepared to roll up your sleeves!

You will be given your own fish to fillet. Frank will talk us through the best way to fillet a fish and the appropriate knives to use for the job.

When you have filleted your own fish we will cook the fillets two ways and serve them for dinner, accompanied with a glass of wine or soft drink.

Frank Schatz has been cooking for over 20 years. He's led and worked in the best restaurants across NZ and a few Michelin-Starred restaurants in the USA. He was the Executive Chef at the Best New Bar in NZ for 2016 at the Hideaway Bar and Restaurant. Master Charcutier at Big Bad Wolf as well.


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Charcuterie and butchery weekend with Chef Frank Schatz of the Culinary Cartel
Jun
8
to Jun 9

Charcuterie and butchery weekend with Chef Frank Schatz of the Culinary Cartel

How to butcher with confidence and create a variety of small goods (sausages, brawn, paté, terrine…) Frank Schatz is an expert butcher and will be your Chef/guide for the weekend. This is a hands on class so be prepared to roll up your sleeves!

Frank will butcher a whole pig (in record speed!) and talk us through the best way to butcher meat and the appropriate knives to use for the job.

When we’ve finished cooking, we’ll sit down to shared platter of charcuterie with fresh bread, salad and a glass or two of vino!

Chef Frank Schatz has been cooking for over 20 years. He's led and worked in the best restaurants across NZ and a few Michelin-Starred restaurants in the USA. He was the Executive Chef at the Best New Bar in NZ for 2016 at the Hideaway Bar and Restaurant. He was the Master Charcutier at Big Bad Wolf in Wellington.

BOOK HERE

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SOURDOUGH, JAM DOUGHNUTS, AND BREAD ROLLS WITH Chef Frank Schatz
May
25
10:30 AM10:30

SOURDOUGH, JAM DOUGHNUTS, AND BREAD ROLLS WITH Chef Frank Schatz

Back by popular demand....

We are delighted to announce that we will be joined by Chef Frank Schatz of Arcadia Preserves. Frank has over 20 years experience working in Michelin-starred restaurants overseas and some of the best restaurants here in Wellington.

In this three and a half hour, hands on cooking class we will be making the most spectacular, slow ferment sourdough, jam doughnuts, and bread rolls.

BOOK HERE

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Vegan Haute Cuisine with Chef Frank Schatz- SOLD OUT
May
22
6:30 PM18:30

Vegan Haute Cuisine with Chef Frank Schatz- SOLD OUT

Wow your friends with Michelin-star quality vegan food. Learn some handy techniques for beautifully plating your plant-based meal and join the meat-free movement (even if for one night!). After the class, enjoy a glass of wine or juice with the meal shared with your chef, Frank Schatz. Frank has 20 years experience cheffing in the best NZ restaurants and several Michelin-starred restaurants in the USA. He owns and runs Arcadia Preserves which focuses on vegan condiments and fermented foods, which is the sole vegan products business in NZ. He will teach you techniques that he has picked up from years in kitchens, along with others that he has developed through trial and error.


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Malaysian class with Chef Muthuvelu Supramaniam--SOLD OUT
May
15
6:30 PM18:30

Malaysian class with Chef Muthuvelu Supramaniam--SOLD OUT

Join us for a hands on cooking class with Chef Muthu who is back by popular demand! In this class, you'll be learning how to make roti canai, a delicious thin flat bread, and a vegetable dhal curry. After the cooking, sit down with the chef and enjoy dinner with a glass of vino or juice.

Chef Muthu is originally from Malaysia and has over 20 years experience in the industry. He loves producing high quality, creative, innovative fusion dishes from East to West, is currently the chef at the Roxy cinema in Wellington.

BOOK HERE

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Mother's Day French Champagne tasting and petits fours-SOLD OUT
May
12
4:00 PM16:00

Mother's Day French Champagne tasting and petits fours-SOLD OUT

Treat your mother or friend to this special Mother’s Day tasting of different varietals of stunning champagne from the French grower Garance; between sips of bubble, sample and learn delicious recipes for sweet petits-fours.

$99pp - price includes 2-hour class, champagne tasting, all ingredients, and recipes.

BOOK HERE

Read more about Garance here: https://www.garance.co.nz/

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SOURDOUGH, JAM DOUGHNUTS, AND BREAD ROLLS WITH Chef Frank Schatz -SOLD OUT
May
11
10:30 AM10:30

SOURDOUGH, JAM DOUGHNUTS, AND BREAD ROLLS WITH Chef Frank Schatz -SOLD OUT

Back by popular demand....

We are delighted to announce that we will be joined by Chef Frank Schatz of Arcadia Preserves. Frank has over 20 years experience working in Michelin-starred restaurants overseas and some of the best restaurants here in Wellington.

In this three and a half hour, hands on cooking class we will be making the most spectacular, slow ferment sourdough, jam doughnuts, and bread rolls.

View Event →
Italian MasterClass with Chef Nicla Gallione - FOOD OF LIGURIA -SOLD OUT
May
4
4:00 PM16:00

Italian MasterClass with Chef Nicla Gallione - FOOD OF LIGURIA -SOLD OUT

Join us as we master the art of Ligurian cuisine with Chef Nicla Gallione who is a native of this beautiful Italian region. She opened her first restaurant there at age 25! (www.nicla.co.nz).

In this 3-hour hands-on class, you'll be making pesto the traditional way and a vegetarian-filled pasta. with walnuts.

After class, we’ll sit down together and enjoy our fresh pasta - along with a glass of vino or juice!

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Genoise Sponge cake and buttercream
May
1
6:30 PM18:30

Genoise Sponge cake and buttercream

In this class our pastry chef will teach you how to bake the perfect genoise sponge and decorate cakes with basic buttercream techniques and easy to pipe flowers that transform ordinary cakes into beautiful creations. You will learn how to make icing the right consistency, how to fill and use a piping bag, how to make buttercream icing flowers, and how to pipe simple lines.

While the cakes bake, learn easy piping techniques to create impressive results. Your cake will be boxed up for you to take home.

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School Holidays Cooking for TEENS -- Pasta MasterClass - Ravioli and tortellini
Apr
26
11:00 AM11:00

School Holidays Cooking for TEENS -- Pasta MasterClass - Ravioli and tortellini

Are you a keen cook who is also a teenager? Or the parent of a teenage chef in training? This is just the class for you or your teen! Chef Nicla Gallione will teach a small group how to make fresh pasta from her native Italy where she opened her first restaurant at 25 (www.nicla.co.nz).

Details:

In this 3-hour hands-on class, your teen will work in a small group to make a vegetarian filled pasta with Ricotta and spinach filling in a tomato and basil sauce. We’ll also make another sauce to try!

After class, we’ll sit down together and enjoy our fresh pasta - along with a glass of juice!

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School Holidays Cooking for TEENS -- Pasta MasterClass - CANCELLED
Apr
15
3:00 PM15:00

School Holidays Cooking for TEENS -- Pasta MasterClass - CANCELLED

Are you a keen cook who is also a teenager? Or the parent of a teenage chef in training? This is just the class for you or your teen! Chef Nicla Gallione will teach a small group how to make fresh pasta from her native Italy where she opened her first restaurant at 25 (www.nicla.co.nz).

Details:

In this 3-hour hands-on class, you'll be making two vegetarian types of filled pasta: Pumpkin and Amaretti Ravioli with butter, sage and Parmesan AND tortellini with Ricotta and spinach filling in a tomato and basil sauce.

After class, we’ll sit down together and enjoy our fresh pasta - along with a glass of juice!

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WILD FOOD with Chef MacLean Fraser of Artisan of the Bolton Hotel-SOLD OUT
Apr
4
6:30 PM18:30

WILD FOOD with Chef MacLean Fraser of Artisan of the Bolton Hotel-SOLD OUT

Keen to learn more about how to forage NZ edible plants and make something tasty from those hunks of venison or shellfish your spouse took so much trouble to hunt and gather? Join us for a special WILD FOOD hands on cooking class with award-winning chef MacLean Fraser of the Bolton Hotel. We’ll use edible plants foraged by expert forager Demetri who supplies some of Wellington’s best restaurants, learn about what plants you can safely forage and cook with, and make some tasty recipes. At the end of the class, we’ll sit down together with the chef and enjoy a two-course meal with a glass of NZ vino or kawakawa tea! (*menu details to follow: Don’t worry we won’t be cooking Mountain oysters or Huhu grubs!)

Click here to Book

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Ottolenghi Simple & Sweet - Middle Eastern Vegetarian Feast-SOLD OUT
Mar
27
6:30 PM18:30

Ottolenghi Simple & Sweet - Middle Eastern Vegetarian Feast-SOLD OUT

A hands-on Middle Eastern cooking class that celebrates delicious recipes from Israeli-British Chef Yotam Ottolenghi’s new cookbook SIMPLE. This class will be hosted by Chef and Ottolenghi enthusiast, Dr. Wendy Nolan Joyce. www.wendynolanjoyce.com. During the class you will make a selection of dishes to create a Middle Eastern feast (dips, flat breads, raw and cooked vegetable dishes, a rice pilaf, and a sweet). When you've finished cooking we will all sit down for a relaxed dinner together, accompanied with a glass of fine NZ vino!  

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Pasta MasterClass - Ravioli and tortellini with Chef Nicla Gallione- SOLD OUT
Mar
23
4:00 PM16:00

Pasta MasterClass - Ravioli and tortellini with Chef Nicla Gallione- SOLD OUT

Join us as we master the art of homemade pasta with Chef Nicla Gallione who is originally from Liguria where she opened her first restaurant at 25 (www.nicla.co.nz).

In this 3-hour hands-on class, you'll be making two vegetarian types of filled pasta: Pumpkin and Amaretti Ravioli with butter, sage and Parmesan AND tortellini with Ricotta and spinach filling in a tomato and basil sauce.

After class, we’ll sit down together and enjoy our fresh pasta - along with a glass of vino or juice!

View Event →