Over the coming months we will be hosting a series of classes that focus on seasonal produce and how to make the most of it. In the first class we will be celebrating the humble aubergine with chef Amber Sturtz from Easy as Kai.
Over the years Amber has traveled the globe in search of culinary adventures and interesting recipes to bring back and share with the people of NZ.
During this hands-on cooking class you will be making three different dishes that showcase the wonderful versatility of aubergines. We will kick off with a Middle Eastern delicacy, baked aubergine rice, also known as Mahluba or Maqluba. A braised rice dish made in the oven, and served with feta, pomegranate molasses, and coriander. A wonderful accompaniment to chicken, fish or lamb, which Amber will demonstrate.
Next we're off to the heart of the Ottoman Empire, Turkey. We will make a light, fresh, and delicious Turkish aubergine salad.
To top our global culinary pilgrimage off we will also be making Hong Kong black pepper aubergine.
When we've finished cooking the group will sit down for dinner, accompanied with a glass of fine NZ wine.
Price: $75pp includes, class, all ingredients, recipes, and a glass or wine or soft beverage with dinner.