“The chef was engaging, helpful and instructive. The menu was delicious. I enjoyed using native herbs and flavours that I wasn’t familiar with or that I had eaten but not cooked with. It was also the first time that I had cooked kangaroo. I am excited now to try using some other native herbs, flavours and foods. Great value for money”
“The class was a good mix of demonstrations and hands on. The instructor, Phillip was very knowledgeable about the ingredients and techniques, gave clear instructions and demonstrated in stages so good timing between dishes. They provided an understanding of how the ingredients worked and could be used which helps with adapting other dishes and ingredients. But most importantly, it was fun and tasty!”
“I really enjoyed the class, the demonstration was clear, the prep of the ingredients made things move easily. The quality of the ingredients were outstanding, so fresh and so many new things to try. It was relaxing and fun, meeting new people cooking together and sharing a meal. Loved it and would highly recommend to others”
“The explanations of how to cook the pre measured out ingredients for our Indigenous Flavours course were very useful to go back to our spots to chop, mix, grind, knead and cook to replicate the dishes shown in our teacher's demonstration. The indigenous ingredients were well explained and we were given tips on where to buy them so we could try making these dishes at home. I loved the tips for making the flat bread and the preparation of the salsa mixes to flavour and accompany the dishes. This class was a gift from my young adult children.”
