If I told you that there was a fantastically tasty, nutritious and absolutely free foodstuff growing probably meters, and certainly no more than five minutes’ walk, from where you now sit, would I pique your interest? If I said it was easy to cook and very versatile, might I be whetting your appetite? And if I mentioned that it beats both spinach and broccoli for vitamins and minerals and protein, would that seal the deal?
I am talking about nettles: nature’s well-armoured and plentiful offering at this otherwise rather sparse time of year. Sting-y as they are, these plants are a magical gift to anyone who favours cooking with local, seasonal, fresh ingredients.
The flavour of nettles is irrefutably “green”, somewhere between spinach, cabbage and broccoli, with a unique hint of pepperiness: a sort of slight, earthy tingle in the mouth. If you like your greens, you’ll like nettles, I promise you.
In this class we will learn about the many different ways we can cook nettles, how to remove the sting so that you can get all the incredible health benefits. We will make soup, nesto, nettle bread, nettle gnocchi and nettle tarts.
This is hands-on class that includes cooking demonstrations, and recipes and is suit-able for all levels of cooking skill but a prime opportunity for those looking to develop their skills and incorporate wild foods into their diet. We will be cooking together, to create a delicious meal to share and converse around a communal table.
Registration includes all ingredients for a meal we prepare in class, plus the collection of recipes from the entire weekend.
$75 per workshop*.
Early bird special!! Register before April 1 and get 20% off.
Join us for the whole weekend and attend all three workshops for only $180*.