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Cooking Workshops

We bring people together for hands-on cooking classes-no experience necessary!

Our classes are fun, relaxed, and the groups are small. You'll learn tips and techniques plus some entertaining culinary history from cuisines around the world. We use homegrown, organic greens and herbs from the Chef's vegetable garden!

One popular series, "Cooking with the Impressionists," combines art history with a cooking lesson based on the recipes of the French impressionists. You'll enjoy a short visual presentation of relevant art and recreate dishes inspired by the artists.

Other popular classes include Middle Eastern Ottolenghi feasts, Persian cooking and more!

Our cooking classes are run around town in Wellington, NZ. Most are currently held at Crave Kitchen in Lyall Bay in conjunction with the Wellington-based Meetup group, Savour Wellington.

Upcoming Cooking Classes

Cooking with the Impressionists

If you love French cooking and Impressionist painting, you’ll love our series of half-day 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 a professional chef and an art historian. 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! Our 2020 series includes all-new material and new artists after previous year’s very popular sell-out workshops.

Cooking with the Impressionists: Claude Monet

28 March 2020, 10am-1pm

In this workshop, we’ll continue last year’s exploration of dining at Giverny, with new recipes from Claude Monet’s Normandy cooking journals. We’ll replicate delicious fried camembert fritters with apple chutney, a garden salad, and a fruit clafouti like the ones Monet’s cook used to make with fruits from his orchard.

Cooking with the Impressionists: Vincent Van Gogh

29 February 2020, 10am-1pm

In this workshop, we focus on Van Gogh's time in Arles in the South of France where he lived for a short time with fellow artist, Paul Gauguin. Learn how to cook two dishes inspired by Van Gogh's time in Arles: an easy but impressive 'tarte soleil' (savoury sun tart) and a surprise summery dessert!

Cooking with the Impressionists: Toulouse Lautrec

19 Oct 2019, 10am-1pm

One of Lautrec’s favourite hang-outs was the Moulin de la Galette, a popular restaurant-cabaret in a windmill in Montmartre where he painted some of his most well-known works. Van Gogh, Pissarro and Renoir also painted the Moulin de la Galette! The Moulin specialised in serving both savoury and sweet galettes made from the flour milled on-site in the moulin. Today’s dishes recreate a savoury mushroom and bacon galette and a sweet pear galette.

Cooking with the Impressionists: Paul Cézanne

9 Nov 2019, 10am-1pm

Learn how to make dishes inspired by Cézanne’s native Aix en Provence. Provencal goat’s cheese and vegetable tart followed by an easy but visually stunning almond tuile and fresh berry and cream stack.

Wellington on a Plate Events

Wendy is available to create curated feasts for hotels, wineries, lodges.

Parisian Belle Epoque

Jardin Grill, Sofitel

Diners travelled back in time to Paris of La Belle Époque, a golden age for French cuisine. Wendy collaborated with Chef Roy Giam to recreate the flavours and elegant atmosphere of Parisian life a century ago. His five-course degustation menu was paired with fine wines and champagnes. Soprano Barbara Paterson entertained us with opera and cabaret songs of the era. 2018.

Dine with Monet

Hippopotamus Restaurant, Museum Hotel

Few know Claude Monet was as much of a foodie as he was a painter. Art historian Dr Wendy Joyce of Victoria University of Wellington and executive chef Laurent Loudeac created a five-course menu inspired by Monet’s cookbook, Monet’s Palate, taking diners on a journey to late 19th-century France and exploring connections between painting and gastronomy. Surrounded by the extensive art collection of QT Museum Wellington, immerse yourself in history, art and traditional French cuisine. Sarah Meikle, Director Wellington on a Plate, 2017.

 

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