Cook the book - A Celebration of Bold Flavors and Vibrant

Discover the magic of Middle Eastern and Mediterranean cuisine in this Ottolenghi-inspired cooking class! Together, we’ll explore the bold flavors, fresh herbs, and fragrant spices that define this distinctive culinary style. Expect colorful, vegetable-forward dishes, exciting contrasts of textures, and unexpected yet harmonious flavor pairings.

You’ll learn essential techniques such as roasting to intensify natural sweetness, balancing acidity with spice, and using tahini, sumac, and pomegranate molasses to elevate simple ingredients. Whether you're a seasoned cook or just starting out, this class will expand your repertoire with creative, delicious, and beautifully presented dishes.

Sample menu:

Caramelized Hasselback Beetroot with Kaffir Lime Salsa – Earthy sweetness meets zesty, aromatic citrus in this visually stunning dish.

• Harissa Carrots: Roasted to perfection, these carrots bring together smoky, spicy, and slightly sweet flavours.

• Spicy Tomato and Squid Stew: A rich and warming dish with a balance of heat, umami, and tender seafood.

• Gnocchi with Miso Butter: Pillowy soft gnocchi tossed in a deep, umami-rich miso butter sauce. 

• Glazed Chicken on a bed of scallions, ginger and shallots: Succulent chicken infused with an irresistible sweet-salty miso marinade.

• Marinated Pomelo Salad: A refreshing mix of bright citrus, fragrant herbs, and crunchy textures.

• Sumac Strawberry Dessert: A surprising and delightful combination of tart sumac and juicy strawberries.