These classes are held each week during term and you will learn one component of a beautiful three-course meal. This term our menu is; Entree: Roasted Kumara Ravioli with Sage Buerre Noisette. Main Course: Crumbed Fish with Handcut Chips and Home-made Tartare Sauce. Dessert: Traditional Apple Strudel. Bonus: Pear Frangipane Tart. Hosted by Chef Helen. Click the "set timezone' button to book in! You can choose to attend as many weeks as you like.

These classes are held each week during term and you will learn one component of a beautiful three-course meal. This term our menu is; Entree: Roasted Kumara Ravioli with Sage Buerre Noisette. Main Course: Crumbed Fish with Handcut Chips and Home-made Tartare Sauce. Dessert: Traditional Apple Strudel. Bonus: Pear Frangipane Tart. Hosted by Chef Helen.

This term's menu is; To be confirmed soon but we'll be doing lots of baking! Please use our online calendar to book in by clicking 'continue' next to timezone when prompted. The class dates will display in bold. You can book in individual classes or select the whole term by choosing 'recurring' for as many weeks remain in the term. Term 4 is ten weeks and concludes Friday 21st December.

This term's menu is; To be confirmed soon but we'll be doing lots of baking! Please use our online calendar to book in by clicking 'continue' next to timezone when prompted. The class dates will display in bold. You can book in individual classes or select the whole term by choosing 'recurring' for as many weeks remain in the term. Term 4 is ten weeks and concludes Friday 21st December.

This term's menu is; To be confirmed soon but we'll be doing lots of baking! Please use our online calendar to book in by clicking 'continue' next to timezone when prompted. The class dates will display in bold. You can book in individual classes or select the whole term by choosing 'recurring' for as many weeks remain in the term. Term 4 is ten weeks and concludes Friday 21st December.

Simone's plant based kitchen brings you fresh and vibrant dishes which are fun and easy to prepare. All our recipes are made without oil and refined sugar and use minimal salt. Our belief is that by using whole foods simply, we can create meals which are nutritious, delicious, exciting and family friendly. Where possible, our produce is organic and locally sourced. Click this option to book , select number of attendees and then click 'set timezone' to book into this class on our calendar.

Simone's plant based kitchen brings you fresh and vibrant dishes which are fun and easy to prepare. All our recipes are made without oil and refined sugar and use minimal salt. Our belief is that by using whole foods simply, we can create meals which are nutritious, delicious, exciting and family friendly. Where possible, our produce is organic and locally sourced. Click this option to book , select number of attendees and then click 'set timezone' to book into this class on our calendar.

This term's menu is; Hand-Made Kumara Ravioli with Sage Buerre Noisette, Fish and Chips with Classic Tartare Sauce, Traditional Apple Strudel. Select class dates on the calendar. When prompted; "Quantity" = number of children and "recurring" is used to book more than one class. Term ends Friday 28th September.

This term's menu is; Hand-Made Kumara Ravioli with Sage Buerre Noisette, Fish and Chips with Classic Tartare Sauce, Traditional Apple Strudel. Select class dates on the calendar. When prompted; "Quantity" = number of children and "recurring" is used to book more than one class. Term ends Friday 28th September.

This term's menu is; Hand-Made Kumara Ravioli with Sage Buerre Noisette, Fish and Chips with Classic Tartare Sauce, Traditional Apple Strudel. Select class dates on the calendar. When prompted; "Quantity" = number of children and "recurring" is used to book more than one class. Term ends Friday 28th September.

20 weeks to add an extra $200 weekly profit to your business.