22 March 2022 | Mediterranean Mezze & Tapas: Vegetarian: SOLD OUT JOIN WAITLIST HERE
THIS CLASS IS SOLD OUT BUT IF YOU WISH TO JOIN THE WAITING LIST, REGISTER HERE. YOU WILL NOT BE CHARGED AND $ WHEN YOU SIGN UP. IF YOU ARE OFFERED A SPOT CLOSER TO THE DATE, YOU WILL BE ASKED TO PAY AT THAT TIME.
When: Tuesday 22 March 2022
Time: 6:30pm-9:00 PM
Where: Vogelmorn cafe, 93 Mornington Road, Brooklyn, Wellington 6023
Mezzes are small plates perfect for entertaining and sharing. They're found all around the Mediterranean and the Middle East. In Spain they're known as tapas and are served with drinks as a way of stimulating the appetite. They can also make an entire casual and delicious meal with family and friends. Combine several on a big platter or serve on individual plates: the choice is yours! These recipes are perfect to recreate at home, perhaps for a dinner party or relaxed meal out on the deck to catch the last of the warmer weather. We'll also share some tips for making your food look beautiful by following a few simple tips and adding some thoughtful touches (edible flowers, nice plates, complementary textures and colours, etc)
This class will be a mix of demos and hands-on making a wide variety of vegetarian mezzes. Chef AJ will begin with a demo of a few elements (dips and plating ideas) while you snack on some yummy starters we prepared earlier.
Price includes 2 1/2 hour class, all ingredients, recipes, some bonus homemade Middle Eastern snacks upon arrival, a glass of housemade kombucha or tea on arrival and a shared feast. Wine and beer available for purchase.
The full menu TBC, but here are some of the recipes we're considering (inspired from what will be ripe in the garden, our massive cookbook collection, our first mezze class of this kind which was a huge success in November 2021, Ottolenghi, and other favourites):
Labneh with orange marinated raisins
Persian dolmeh with split pea filling
Home made crackers and flatbreads with homemade (and homegrown organic) za'atar
Warmed olives with citrus zest
Pan-roasted artichokes with cherry tomatoes and shaved parmesan
Courgette & tahina dip
Moutabal (aubergine dip)
Muhamarra (red capsicum dip)
Beetroot walnut dip
Batata harrara (spicy and herby roast potatoes)
Warm butter bean salad
Hummus (with various toppings to make it exciting, tasty and beautiful)
Soft boiled eggs with chilli za'atar oil and sesame seeds
Pomegranate molasses smashed cucumber salad
Persian rose and almond gluten-free love cake