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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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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Italian MasterClass with Chef Nicla Gallione - FOOD OF LIGURIA
May
4
4:00 PM16:00

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. You'll also get to vote in a tiramisu competition between our two in-house chefs! Taste both and vote for your favourite!

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

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SOURDOUGH, JAM DOUGHNUTS, AND BREAD ROLLS WITH Chef Frank Schatz
May
11
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.

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Mother's Day French Champagne tasting and petits fours
May
12
1:00 PM13:00

Mother's Day French Champagne tasting and petits fours

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

Mother's Day French Champagne tasting and petits fours

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

Malaysian class with Chef Muthuvelu Supramaniam

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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Vegan Haute Cuisine with Chef Frank Schatz of Arcadia Preserves
May
22
6:30 PM18:30

Vegan Haute Cuisine with Chef Frank Schatz of Arcadia Preserves

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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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.

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Ottolenghi Simple & Sweet - Middle Eastern Vegetarian Feast
May
29
6:30 PM18:30

Ottolenghi Simple & Sweet - Middle Eastern Vegetarian Feast

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. 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!  

BOOK HERE

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Gnocchi with Chef Roberto Giorgioni from Bongusto - The Master of Pasta
Jun
5
6:30 PM18:30

Gnocchi with Chef Roberto Giorgioni from Bongusto - The Master of Pasta

We are delighted to be able to announce that we will be joined by special guest Chef Roberto Giorgioni AKA the Master of Pasta for a fabulous gnocchi class June 5th.  Roberto is the Head Chef and owner of Bongusto and Merkato Fresh Cafe & Deli in Miramar.

To BOOK: https://www.eventfinda.co.nz/2019/gnocchi-with-chef-roberto-of-bongusto/wellington?_ga=2.2389751.673348245.1551751799-1803640078.1549498667

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

Pig butchery and Charcuterie 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.


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

Fish Filleting with Chef Frank Schatz of the Culinary Cartel

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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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

 To BOOK: email wendy@cravecookingschool.co.nz

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Pasta MasterClass - Ravioli and tortellini with Chef Nicla Gallione
Jun
15
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.

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

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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.

 

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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.

TO BOOK: email Wendy@cravecookingschool.co.nz

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

PASTA MASTERCLASS - TAGLIATELLE & TIRAMISU CHEF NICLA GALLIONE

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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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.

TO BOOK: email Wendy@cravecookingschool.co.nz

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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
Mar
27
6:30 PM18:30

Ottolenghi Simple & Sweet - Middle Eastern Vegetarian Feast

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!

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Fermentation workshop with Jo Kempton of Happy Belly Ferments
Mar
3
10:00 AM10:00

Fermentation workshop with Jo Kempton of Happy Belly Ferments

Join us as we get involved in the delicious art of fermentation with Jo Kempton (www.happybellyferments.co.nz). Fermented foods are enjoying a surge in popularity and along with this comes the great health benefits they offer. In this 2.5 hour demonstration style workshop Jo will show you how easy it is to include naturally fermented foods in the diet that are tasty and simple to prepare. Learn to make a selection of naturally fermented foods and beverages to support digestive health, boost the immune system, increase energy and enhance nutrient absorption for the whole family.

Jo will show you how to make:

Kimchi (traditional Korean fermented vegetables)

Kombucha (the fermented drink of the moment)

Fermented Herbal Cough Mixture (even better than the bought one)

Water Kefir (a delicious refreshing fermented drink with many possible flavour variations)

+ Samples of the recipes prepared & recipe folder to take home.

+ bring a small jar to take home a kombucha scoby to get you started and a large jar for your kimchi.

Jo's fermentation story began on her kitchen benchtop making fermented foods and drinks to improve the health of her family. Including these fermentations made such a difference to their health Jo was inspired to take it to the next level and build her passion into a business. Her products will be available for participants to taste and purchase.

Price: $110pp. Please note: Crave gift vouchers are not redeemable for this particular class. Half the proceeds from this class will go to Jo's personal passion charity, Kids Can. https://www.kidscan.org.nz/

KidsCan is helping Kiwi kids living in hardship reach their full potential and create brighter futures for themselves.

TO BOOK: https://www.eventfinda.co.nz/2019/fermentation-workshop/wellington


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PASTA MASTERCLASS -  FETTUCCINI & PAPPARDELLE with CHEF NICLA GALLIONE-SOLD OUT!
Mar
2
4:00 PM16:00

PASTA MASTERCLASS - FETTUCCINI & PAPPARDELLE with 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 fettuccini with fresh basil tomato sauce and pappardelle with a creamy mushroom rosemary sauce.

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

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Indian vegetarian curry class with Chef Muthuvelu Supramaniam of the Roxy--SOLD OUT
Feb
27
6:30 PM18:30

Indian vegetarian curry class with Chef Muthuvelu Supramaniam of the Roxy--SOLD OUT

In this class Chef Muthu will walk you through creating a well-balanced spice mix you can use as a base for any curry. You’ll make a vegetarian curry and also learn how to cook perfect rice, make your own delicious Indian breads and a simple raita.

When the cooking is finished, we’ll sit down and enjoy the meal with a glass of wine.

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.

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Private Hen Party
Feb
23
5:00 PM17:00

Private Hen 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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Artisan Chocolate Tasting with Luke from the Chocolate Bar
Feb
14
6:30 PM18:30

Artisan Chocolate Tasting with Luke from the Chocolate Bar

Looking for a unique way to enjoy this Valentine's Day? How about joining us for a tasting of some of the world's finest chocolate? No cooking..just tasting!

Join Luke from The Chocolate Bar for a guided tasting of ten world-class single origin chocolate bars, including rare varietals of cacao and unique flavour combinations, plus learn about the craft chocolate movement.

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Private Hen Party
Jan
26
6:00 PM18:00

Private Hen 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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Private Hen Party
Jan
19
12:30 PM12:30

Private Hen 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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French Champagne tasting and canapés: bubbles and amuses-bouche
Dec
19
6:00 PM18:00

French Champagne tasting and canapés: bubbles and amuses-bouche

Join award-winning French champagne producer Garance in a tasting of different varietals of their stunning champagne and learn easy, delicious recipes for party canapés: bite-sized amuses-bouche perfect for the festive party season.

$89pp - price includes 2-hour class, champagne tasting, all ingredients, and recipes.

To book, text 022 077 4651 or email bookings@cravecookingschool.co.nz

https://www.garance.co.nz/

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French Champagne tasting and canapés: bubbles and amuses-bouche-SOLD OUT but we've put on another Dec 19!
Dec
12
6:00 PM18:00

French Champagne tasting and canapés: bubbles and amuses-bouche-SOLD OUT but we've put on another Dec 19!

Join award-winning French champagne producer Garance in a tasting of different varietals of their stunning champagne and learn easy, delicious recipes for party canapés: bite-sized amuses-bouche perfect for the festive party season.

$89pp - price includes 2-hour class, champagne tasting, all ingredients, and recipes.

https://www.garance.co.nz/

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Ottolenghi Simple & Sweet - Middle Eastern Feast - SOLD OUT
Dec
9
12:00 PM12:00

Ottolenghi Simple & Sweet - Middle Eastern 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, lamb, and a sweet). When you've finished cooking we will all sit down for a relaxed lunch together, accompanied with a glass of fine NZ vino!  

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Private Battle Kitchen Cooking Class
Dec
5
5:30 PM17:30

Private Battle Kitchen Cooking Class

Organising a team building event for your office, a group of friends or family? We've got a challenge that we think you're gonna love! Two teams pitch their culinary wits and talents against each other and battle it out together. Survival of the fittest, only one team will emerge victorious! A light hearted evening of up to five culinary games followed by a MasterChef style mystery box cook off.

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Private Battle Kitchen Cooking Class
Dec
1
5:30 PM17:30

Private Battle Kitchen Cooking Class

Organising a team building event for your office, a group of friends or family? We've got a challenge that we think you're gonna love! Two teams pitch their culinary wits and talents against each other and battle it out together. Survival of the fittest, only one team will emerge victorious! A light hearted evening of up to five culinary games followed by a MasterChef style mystery box cook off.

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Ottolenghi Simple & Sweet - Middle Eastern Feast - new recipes with Wendy Nolan Joyce--SOLD OUT
Dec
1
12:30 PM12:30

Ottolenghi Simple & Sweet - Middle Eastern Feast - new recipes with Wendy Nolan Joyce--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, lamb, and a sweet). When you've finished cooking we will all sit down for a relaxed lunch together, accompanied with a glass of fine NZ vino!  

View Event →
Private Battle Kitchen Cooking Class
Nov
30
4:00 PM16:00

Private Battle Kitchen Cooking Class

Organising a team building event for your office, a group of friends or family? We've got a challenge that we think you're gonna love! Two teams pitch their culinary wits and talents against each other and battle it out together. Survival of the fittest, only one team will emerge victorious! A light hearted evening of up to five culinary games followed by a MasterChef style mystery box cook off.

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Pasta MasterClass - Ravioli and tortellini with Chef Luca Paris of Hippopotamus Restaurant- SOLD OUT
Nov
24
4:00 PM16:00

Pasta MasterClass - Ravioli and tortellini with Chef Luca Paris of Hippopotamus Restaurant- SOLD OUT

Join us as we master the art of homemade pasta with Chef Luca Paris who grew up in a small town near Rome and trained as a chef there and around the world.

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 →
Private Battle Kitchen Cooking Class
Nov
22
2:00 PM14:00

Private Battle Kitchen Cooking Class

Organising a team building event for your office, a group of friends or family? We've got a challenge that we think you're gonna love! Two teams pitch their culinary wits and talents against each other and battle it out together. Survival of the fittest, only one team will emerge victorious! A light hearted evening of up to five culinary games followed by a MasterChef style mystery box cook off.

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Private Battle Kitchen Cooking Class
Nov
17
3:00 PM15:00

Private Battle Kitchen Cooking Class

Organising a team building event for your office, a group of friends or family? We've got a challenge that we think you're gonna love! Two teams pitch their culinary wits and talents against each other and battle it out together. Survival of the fittest, only one team will emerge victorious! A light hearted evening of up to five culinary games followed by a MasterChef style mystery box cook off.

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PASTA MASTERCLASS -  FETTUCCINI & PAPPARDELLE with CHEF LUCA PARIS--SOLD OUT!
Nov
7
6:30 PM18:30

PASTA MASTERCLASS - FETTUCCINI & PAPPARDELLE with CHEF LUCA PARIS--SOLD OUT!

Join us as we master the art of homemade pasta with Chef Luca Paris formerly of Charley Noble and Bella Italia. Pure comfort food. In this veggie friendly cooking class you will be making fettuccini with fresh basil tomato sauce and pappardelle with a creamy mushroom rosemary sauce.

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

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