Calendar of once-off events

Book by email (rosascookingclass@gmail.com).

10th December: Homemade Bread; Fusilli w/ Mushroom Ragu; and Cartocci w/ Italian Cream.
26th November: Pappardelle w/ Ragu Sauce; Arancini; and Crostata di Ricotta w/ Chocolate.
12th November: Ravioli Di Ricotta w/ Burnt Butter & Sage Sauce; Arancini; and Crostoli.
29th October: Gnoochi w/ Mushroom Sauce; Angel Biscuits; and Cannoli w/ Pasticceria Cream.
3rd September: Ricotta Gnocchi w/ Mushroom Sauce; Tiramisu w/ Homemade Savoiardi Biscuits; and Ciambelle- Italian Donuts.
27th August: Homemade Bread; Fusilli w/ Mushroom Ragu; and Cartocci w/ Italian Cream.
20th August: Pappardelle w/ Ragu Sauce; Arancini; and Crostata di Ricotta w/ Chocolate.
6 August: Ravioli Di Ricotta w/ Burnt Butter & Sage Sauce; Arancini; and Crostoli.
30th July: Gnoochi w/ Mushroom Sauce; Angel Biscuits; and Cannoli w/ Pasticceria Cream
23rd July: Pappardelle w/ Ragu Sauce; Arancini; and Crostata di Ricotta w/ Chocolate.
16th July: Fettuccine w/ Involtini; Angel Biscuits; and Jam and Nutella Biscuits.
9th July: Potato Gnocchi w/ Chicken & Mushroom Sauce; Crostoli; and Pistachio Amaretti.
2nd July: Ricotta Gnocchi w/ Mushroom Sauce; Tiramisu w/ Homemade Savoiardi Biscuits; and Cantucci.
25th June: Pappardelle w/ Ragu Sauce; Arancini; and Cannoli w/ Italian Cream.
18th June: Stuffed Calamari; Tomato Pappardelle w/ Homemade Pesto and Goats Cheese; and Cannoli w/ Ricotta.
11th June: Ravioli Di Ricotta w/ Burnt Butter and Sage Sauce; Nonna Concetta Armaretti; and Cannoli w/ Italian Cream.
4th June: Ravioli Di Ricotta w/ Porcini Mushroom Sauce; Eggplant Croquettes; and Crostata di Ricotta w. Chocolate (Italian Tart).
28th May: Home Made Farfale Pasta w/ Pork Fennel Sausage; Cantucci; and Crostoli.
21st May: Pappardelle w/ Homemade Pesto; Arancini; and Cannoli Di Ricotta.
14th May: Fettuccine w/ Chicken & Mushroom Sauce; Cartocci w/ Italian Cream (Italian Cone Shaped Donuts); and Arancini.
7th May: Fettuccine w/ Involtini; Angel Biscuits (Almond Bread); and Jam and Nutella Biscuits.
30th April: Potato Gnocchi w. Chicken and Mushroom Sauce; Pistachio Amaretti; and Crostoli.

What you will learn:

• How to get the most from your garden and have an abundance of vegetables, fruits and herbs.
• Insights into seasonal produce growing.
• The skills and knowledge to create an abundant and productive garden.

Presenter: Donna Livermore.

Book by email (rosascookingclass@gmail.com).

11th December: Penne w/ Meatball and Napoli Sauce; Arancini; and Eggplant Slice.
27th November: Arancini; Gnocchi Di Ricotta w/ Mushrom Sauce; and Cartocci w/ Italian Pasticcera Cream.
13th November: Fettucini w/ Chicken & Mushroom Sauce; Crostoli; and Ciambelle.
30th October: Fusilli w/ Involtini; Homemade Tiramisu; and Cantucci Almond Biscuits.
4th September: Potato Gnocchi w/ Cream & Mushroom Sauce; Potato Croquettes; and Sweet Ravioli w/ Chestnut Pure.
28th August: Traditional Arancini; Ravioli Di Ricotta w/ Ragu; and Nonna Concetta Armaretti.
21st August: Penne w/ Meatball and Napoli Sauce; Arancini; and Eggplant Slice.
14th August: Arancini; Gnocchi Di Ricotta w/ Mushrom Sauce; and Cartocci w/ Italian Pasticcera Cream.
7th August: Fettucini w/ Chicken & Mushroom Sauce; Crostoli; and Ciambelle.
31st July: Fusilli w/ Involtini; Homemade Tiramisu; and Cantucci Almond Biscuits.
24th July: Arancini; Homemade Penne w/ Meatballs; and Ciambelle (Italain Donuts).
17th July: Gnocchi Di Ricotta w/ Three Cheese Sauce; Ciambelle; and Cannoli Di Ricotta.
10th July: Home Made Bread; Spinach Gnocchi w/ Burnt Butter Sauce; and Cartocci w/ Italian Cream (Italian Cone Shaped Donuts).
3rd July: Arancini; Cavatelli w/ Meatballs; and Nonna Concetta Amaretti .
26th June: Gnocchi Di Ricotta w/ Mushroom Sauce; Crostoli; and Ciambelle (Italian Donuts).
19th June: Arancini; Crostoli; and Potato Gnocchi w/ Pumpkin Gorgonzola & Sage Sauce .
12th June: Gnocci w. Ricotta w/ Three Cheese Sauce; Cannoli Di Ricotta; and Ciambelle.
5th June: Home Made Bread; Spinach Gnocchi w/ Burnt Butter Sauce; and Cannoli w/ Italian Cream.
29th May: Traditional Arancini; Nonna Concetta Armaretti; and Cavatelli w/ Meatballs.
22nd May: Ricotta Gnocchi w/ Mushroom Sauce; Crostoli; and Ciambelle (Italian Donuts).
15th May: Tortellini w/ Chicken Brodo; Ciambelle; and Angel Biscuits.
8th May: Arancini; Gnocchi w/ Fresh Pesto; and Crostoli.
1st May: Home Made Focaccia; Cavatelli Pasta w/ Mushroom Sauce; and Nonna Concetta Amaretti Biscuits.

This is a hands-on cooking experience with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary wine or beer. The menu: chicken tikka masala, prawn curry masala, naan, mint raita and palak paneer.

This is a hands-on Indonesian Bali cooking experience with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary beer and wine. The menu: bumbu merah, kecap kachang, ayam satay, rendang daging sedap, gado gado and nasi kuning.

Book by email (rosascookingclass@gmail.com).

28th November: Parppardelle w/ Ragu Sauce; Arancini; and Crostoil.
14th November: Cavatelli w/ Meatball Sauce; Cornetti w/ Pasticcera Italian Cream; and Angel Biscuits.
31st October: Arancini; Gnocchi w/ Potatoes & Mushroom Sauce; and Canrocci w/ Italian Cream.
5th September: Fettucini w/ Invoiltini; Stuffed Eggpplants; Ciambelle (Italian Donuts).
29th August: Tortellini w/ Napoli Sauce; Eggplant Slice; and Cartocci w/ Italian Cream.
22nd August: Parppardelle w/ Ragu Sauce; Arancini; and Crostoil.
15th August: Cavatelli w/ Meatball Sauce; Cornetti w/ Pasticcera Italian Cream; and
Angel Biscuits.
8th August: Arancini; Gnocchi w/ Potatoes & Mushroom Sauce; and Canrocci w/ Italian Cream.
1st August: Arancini; Ravioli Di Ricotta; and Jam Biscuits.
25th July: Parppardelle w/ Ragu Sauce; Arancini; and Crostoil.
18th July: Tortellini w/ Napoli Sauce; Eggplant Slice; and Cartocci w/ Italian Cream.
11th July: Arancini; Potato & Pumpkin Gnocchi w/ Gorgonzola & Sage Sauce; and Crostoil .
4th July: Tortellini w/ Chicken Broth; Ciambelle (Italian Donuts); and Angel Biscuits.
27th June: Arancini; Ravioli Di Ricotta w/ Burnt Butter and Sage Sauce; and Canrocci w/ Italian Cream.
20th June: Fettuccine w Chicken & Mushroom Sauce; Arancini; and Cartocci w/ Cream.
13th June: Homemade Bolognese Lasagna; Potato Croquettes; and Cornetti w/ Italian Cream.
6th June: Tortellini w/ Chicken Broth; Ciambelle (Italian Donuts); and Angel Biscuits.
30th May: Arancini; Fettuccini w/ Ragu; and Cantocci w/ Italian Cream.
23rd May: Gnocchi with Mushroom Sauce; Crostoli; and Nonna Concetta Amaretti.
16th May: Fettuccine w/ Aubergine Arrabbiata Sauce (hot sauce); Ossobuco w/ Polenta; and Ciambelle.
2nd May: Homemade Meatballs w/ Napoli Sauce; Cavatelli w/ Mushroom Sauce; and Crostoli.

This is a hands-on cooking experience with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary beer and wine. The menu: insalata, pappardelle, ragu al Genovese and ricotta gnocchi.

Learn about flours and how they interact with other ingredients. Learn a variety of techniques and textures to create many different types of biscuits from shortbreads, to fancy petit fours, wedged with ganache and dipped in chocolate. They will cover shelf life, storage, freezing and nutritional input. They will include gluten free, dairy free and nut free recipes. You will take home 1kg of assorted biscuits made in the class plus their recipes.

Learn about the benefits of wicking beds, how they work, what plants are suitable for wicking beds and what are not, and how to make wicking beds using recycled materials. Participants will make a small wicking bed using recycled materials to take home, including soil and seedlings.

What you will learn:

• How to make blue cheese.
• How to make sour cream.
• How to make your own ricotta cheese.

Presenters: Janet Clayton and Charlene Angus from Cheeselinks.

This is a hands-on cooking experience with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary wine or beer. The menu: chicken tikka masala, prawn curry masala, naan, mint raita and palak paneer.

In a 45 minute ‘parent-free zone’, children aged 6–12 years can learn from their chocolatiers how to make their very own chocolate creations. Includes personalised badge, chef’s hat and apron, graduation certificate plus take home three chocolate creations to enjoy.

This is a hands-on cooking experience teaching you how to make dumplings from scratch. Sit and eat together at the end with a glass of sparkling wine. The ingredients for the various dumplings will include a wide range of spices, seasonings, vegetables, meats and seafood.

This is a hands-on cooking experience with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary beer and wine. The menu: chao shuo, ganbian sijidou, mapo tofu, dong po rou and la yu.

This is a hands-on cooking experience with an expert cooking instructor. Make a 3 course meal using local and native ingredients, including ,learning their health benefits, and then enjoy with complimentary wine or beer. The prepared dishes will have an Asian them and will include the ingredients quandong, lemon myrtle, mountain pepper, native thyme and kakadu plum.

There will be a wide range of interesting, unusual and drought tolerant plants for sale.

This is a hands-on cooking experience teaching you how to make dumplings from scratch. Sit and eat together at the end with a glass of sparkling wine. The ingredients for the various dumplings will include a wide range of spices, seasonings, vegetables, meats and seafood.

What you will learn:

• How to make your own triple cream brie and gourmet feta cheeses.
• How to make ricotta cheese.
• About different cheeses.

Presenters: Janet Clayton and Charlene Angus from Cheeselinks.

Visit the oldest single malt whisky distillery on mainland Australia. The tour will include conducted by the distiller himself where you will learn how Bakery Hill produces its malts. Touch, smell and taste all the elements of single malt whisky production. The tour will conclude with a tasting of the core range and the opportunity to purchase products at discount prices.

This is a hands-on cooking experience with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary wine or beer. The menu will include dishes from Japan, Kora, Vietnam and India.

What you will learn:

• How to incorporate Australian ingredients into classic Italian dishes.
• How to update traditional Italian dishes for modern living.

What you will get:

• A three-course meal with a complimentary glass of wine, plus finger food before the meal.
• A full set of recipes for all dishes.

This is a hands-on cooking experience teaching you how to make dumplings from scratch. Sit and eat together at the end with a glass of sparkling wine. The ingredients for the various dumplings will include a wide range of spices, seasonings, vegetables, meats and seafood.

This is a hands-on cooking experience with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary winer. The menu: makizushi, dashi, ramen and okonomiyaki.

Book by email (rosascookingclass@gmail.com).

10th December: Homemade Bread; Fusilli w/ Mushroom Ragu; and Cartocci w/ Italian Cream.
26th November: Pappardelle w/ Ragu Sauce; Arancini; and Crostata di Ricotta w/ Chocolate.
12th November: Ravioli Di Ricotta w/ Burnt Butter & Sage Sauce; Arancini; and Crostoli.
29th October: Gnoochi w/ Mushroom Sauce; Angel Biscuits; and Cannoli w/ Pasticceria Cream.
3rd September: Ricotta Gnocchi w/ Mushroom Sauce; Tiramisu w/ Homemade Savoiardi Biscuits; and Ciambelle- Italian Donuts.
27th August: Homemade Bread; Fusilli w/ Mushroom Ragu; and Cartocci w/ Italian Cream.
20th August: Pappardelle w/ Ragu Sauce; Arancini; and Crostata di Ricotta w/ Chocolate.
6 August: Ravioli Di Ricotta w/ Burnt Butter & Sage Sauce; Arancini; and Crostoli.
30th July: Gnoochi w/ Mushroom Sauce; Angel Biscuits; and Cannoli w/ Pasticceria Cream
23rd July: Pappardelle w/ Ragu Sauce; Arancini; and Crostata di Ricotta w/ Chocolate.
16th July: Fettuccine w/ Involtini; Angel Biscuits; and Jam and Nutella Biscuits.
9th July: Potato Gnocchi w/ Chicken & Mushroom Sauce; Crostoli; and Pistachio Amaretti.
2nd July: Ricotta Gnocchi w/ Mushroom Sauce; Tiramisu w/ Homemade Savoiardi Biscuits; and Cantucci.
25th June: Pappardelle w/ Ragu Sauce; Arancini; and Cannoli w/ Italian Cream.
18th June: Stuffed Calamari; Tomato Pappardelle w/ Homemade Pesto and Goats Cheese; and Cannoli w/ Ricotta.
11th June: Ravioli Di Ricotta w/ Burnt Butter and Sage Sauce; Nonna Concetta Armaretti; and Cannoli w/ Italian Cream.
4th June: Ravioli Di Ricotta w/ Porcini Mushroom Sauce; Eggplant Croquettes; and Crostata di Ricotta w. Chocolate (Italian Tart).
28th May: Home Made Farfale Pasta w/ Pork Fennel Sausage; Cantucci; and Crostoli.
21st May: Pappardelle w/ Homemade Pesto; Arancini; and Cannoli Di Ricotta.
14th May: Fettuccine w/ Chicken & Mushroom Sauce; Cartocci w/ Italian Cream (Italian Cone Shaped Donuts); and Arancini.
7th May: Fettuccine w/ Involtini; Angel Biscuits (Almond Bread); and Jam and Nutella Biscuits.
30th April: Potato Gnocchi w. Chicken and Mushroom Sauce; Pistachio Amaretti; and Crostoli.

This is a hands-on cooking experience with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary beer and wine. The menu: chao shuo, ganbian sijidou, mapo tofu, dong po rou and la yu.

Learn the basics of backyard chicken keeping, including the characteristics of different breeds, housing and care needs of chickens. Presenter: Raewyn Pickering.

What you will learn:

• The inner workings of a bee hive.
• The healing properties of raw honey.
• How to maintain a healthy hive, the wonders of swarms and how to keep them in check.

Presenter: Benedict Hughes.

This is a hands-on cooking experience teaching you how to make dumplings from scratch. Sit and eat together at the end with a glass of sparkling wine. The ingredients for the various dumplings will include a wide range of spices, seasonings, vegetables, meats and seafood.

You will experience the cultural delights of 6 different countries over 8 unique food stops. With a mixture of sweet and savoury tastings, you will soon discover that Coburg is an ideal foodie destination for anyone who’s tired of the ‘standard’ menu items you find in most modern cafes. Bursting with atmosphere, each foodie stop brings its own ‘personal touch’ with business owners proud of their cultural heritage, so obviously reflected in the food they prepare, the way they serve it and the way they interact with their customers. But that’s not all … you will also pop into a Middle-Eastern gold jewellery shop to learn the cultural significance of various pieces, learn some local history and the best local foodie tips.

What you will learn:

• Make your own beer.
• All about full grain brewing.
• The fermentation process.

What you will get:

• Samples of different beers.
• Recipes to take home.

Presenter: Paul Rigby. The workshop will be a practical demonstration of full grain brewing covering ingredients (including malt, hops, yeast and water), equipment, brewing theory, and (most importantly) the brewing process (including mashing, lautering, boiling, sanitation, fermentation and packaging). Samples will be available for tasting.

Join Heide gardener Alice Crowe for a tour of the kitchen gardens with a focus on the care and cultivation of the spring harvest. Then enjoy a glass of wine and a gourmet treat at Heide Cafe.

Book by email (rosascookingclass@gmail.com).

11th December: Penne w/ Meatball and Napoli Sauce; Arancini; and Eggplant Slice.
27th November: Arancini; Gnocchi Di Ricotta w/ Mushrom Sauce; and Cartocci w/ Italian Pasticcera Cream.
13th November: Fettucini w/ Chicken & Mushroom Sauce; Crostoli; and Ciambelle.
30th October: Fusilli w/ Involtini; Homemade Tiramisu; and Cantucci Almond Biscuits.
4th September: Potato Gnocchi w/ Cream & Mushroom Sauce; Potato Croquettes; and Sweet Ravioli w/ Chestnut Pure.
28th August: Traditional Arancini; Ravioli Di Ricotta w/ Ragu; and Nonna Concetta Armaretti.
21st August: Penne w/ Meatball and Napoli Sauce; Arancini; and Eggplant Slice.
14th August: Arancini; Gnocchi Di Ricotta w/ Mushrom Sauce; and Cartocci w/ Italian Pasticcera Cream.
7th August: Fettucini w/ Chicken & Mushroom Sauce; Crostoli; and Ciambelle.
31st July: Fusilli w/ Involtini; Homemade Tiramisu; and Cantucci Almond Biscuits.
24th July: Arancini; Homemade Penne w/ Meatballs; and Ciambelle (Italain Donuts).
17th July: Gnocchi Di Ricotta w/ Three Cheese Sauce; Ciambelle; and Cannoli Di Ricotta.
10th July: Home Made Bread; Spinach Gnocchi w/ Burnt Butter Sauce; and Cartocci w/ Italian Cream (Italian Cone Shaped Donuts).
3rd July: Arancini; Cavatelli w/ Meatballs; and Nonna Concetta Amaretti .
26th June: Gnocchi Di Ricotta w/ Mushroom Sauce; Crostoli; and Ciambelle (Italian Donuts).
19th June: Arancini; Crostoli; and Potato Gnocchi w/ Pumpkin Gorgonzola & Sage Sauce .
12th June: Gnocci w. Ricotta w/ Three Cheese Sauce; Cannoli Di Ricotta; and Ciambelle.
5th June: Home Made Bread; Spinach Gnocchi w/ Burnt Butter Sauce; and Cannoli w/ Italian Cream.
29th May: Traditional Arancini; Nonna Concetta Armaretti; and Cavatelli w/ Meatballs.
22nd May: Ricotta Gnocchi w/ Mushroom Sauce; Crostoli; and Ciambelle (Italian Donuts).
15th May: Tortellini w/ Chicken Brodo; Ciambelle; and Angel Biscuits.
8th May: Arancini; Gnocchi w/ Fresh Pesto; and Crostoli.
1st May: Home Made Focaccia; Cavatelli Pasta w/ Mushroom Sauce; and Nonna Concetta Amaretti Biscuits.

What you will learn:

• An introduction to herbal medicine making.
• Plant identification.
• Guidelines for foraging and wild-crafting.
• Medicinal uses for plants.
• How to introduce medicinal herbs into the kitchen for medicine.

What you will get:

• A remedy and a seedling.

Presenter: Naabi Methe. Take a walk through the CERES garden beds and bring the wisdom of traditional herbal medicines into a modern context. You will explore traditional and modern uses of the plants and how to introduce these plants into the kitchen as medicine.

This is a hands-on cooking experience with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary wine. The menu: phrik nam plaa, kaeng khiao wan, kaeng phet, tod man khao pod, som tam, kaeng khiao wan kai and kaeng phed phet yang.

This is a hands-on cooking experience with an expert cooking instructor. Prepare and cook a varied menu, utilising a wide range of techniques along the way. Finish the class by tasting all of your creations with a glass of sparkling wine or beer. The menu will include street food from Thailand, Vietnam, China and Japan.

This is a hands-on cooking experience teaching you how to make dumplings from scratch. Sit and eat together at the end with a glass of sparkling wine. The ingredients for the various dumplings will include a wide range of spices, seasonings, vegetables, meats and seafood.

Book by email (rosascookingclass@gmail.com).

28th November: Parppardelle w/ Ragu Sauce; Arancini; and Crostoil.
14th November: Cavatelli w/ Meatball Sauce; Cornetti w/ Pasticcera Italian Cream; and Angel Biscuits.
31st October: Arancini; Gnocchi w/ Potatoes & Mushroom Sauce; and Canrocci w/ Italian Cream.
5th September: Fettucini w/ Invoiltini; Stuffed Eggpplants; Ciambelle (Italian Donuts).
29th August: Tortellini w/ Napoli Sauce; Eggplant Slice; and Cartocci w/ Italian Cream.
22nd August: Parppardelle w/ Ragu Sauce; Arancini; and Crostoil.
15th August: Cavatelli w/ Meatball Sauce; Cornetti w/ Pasticcera Italian Cream; and
Angel Biscuits.
8th August: Arancini; Gnocchi w/ Potatoes & Mushroom Sauce; and Canrocci w/ Italian Cream.
1st August: Arancini; Ravioli Di Ricotta; and Jam Biscuits.
25th July: Parppardelle w/ Ragu Sauce; Arancini; and Crostoil.
18th July: Tortellini w/ Napoli Sauce; Eggplant Slice; and Cartocci w/ Italian Cream.
11th July: Arancini; Potato & Pumpkin Gnocchi w/ Gorgonzola & Sage Sauce; and Crostoil .
4th July: Tortellini w/ Chicken Broth; Ciambelle (Italian Donuts); and Angel Biscuits.
27th June: Arancini; Ravioli Di Ricotta w/ Burnt Butter and Sage Sauce; and Canrocci w/ Italian Cream.
20th June: Fettuccine w Chicken & Mushroom Sauce; Arancini; and Cartocci w/ Cream.
13th June: Homemade Bolognese Lasagna; Potato Croquettes; and Cornetti w/ Italian Cream.
6th June: Tortellini w/ Chicken Broth; Ciambelle (Italian Donuts); and Angel Biscuits.
30th May: Arancini; Fettuccini w/ Ragu; and Cantocci w/ Italian Cream.
23rd May: Gnocchi with Mushroom Sauce; Crostoli; and Nonna Concetta Amaretti.
16th May: Fettuccine w/ Aubergine Arrabbiata Sauce (hot sauce); Ossobuco w/ Polenta; and Ciambelle.
2nd May: Homemade Meatballs w/ Napoli Sauce; Cavatelli w/ Mushroom Sauce; and Crostoli.

This is a hands-on cooking experience with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary wine. The menu: nuoc cham, goi du du, pho ga, banh xeo and cha gio.

This is a hands-on cooking experience with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary winer. The menu: makizushi, dashi, ramen and okonomiyaki.

Learn about flours and how they interact with other ingredients. Learn a variety of techniques and textures to create many different types of biscuits from shortbreads, to fancy petit fours, wedged with ganache and dipped in chocolate. They will cover shelf life, storage, freezing and nutritional input. They will include gluten free, dairy free and nut free recipes. You will take home 1kg of assorted biscuits made in the class plus their recipes.

What you will learn:

• Vegetarian recipes with simple ingredients.
• How to use leftovers to prepare creative and ingenious dishes.
• How to cook delicious meals on a budget.

What you will get:

• A three-course meal with a complimentary glass of wine, plus finger food before the meal.
• A full set of recipes for all dishes.