“I love going to Vanilla Zulu. Someone at this class asked me which classes I had previously done and I mentioned I had been going there since 2018 and have done most of the classes. I had done the original Rustic Italian which included making gnocchi but this one was specifically for added arancini and canoli, both of which I had never made before.
The chefs who work at VZ are all knowledgable chefs and this is the second class I have taken in the past two weeks where the lovely French chef, Chef Adrian walked us through the making of the dishes.
The classes are run in groups of four as a family cook and sit down to eat and there is plenty of food to go around. Make sure you take some containers with you so you can take home the leftovers. Also make sure you use the QR code to download the recipes so you can make the dishes at home. I have two folders worth of recipes from classes I have taken.”
“Sunday’s rustic Italian 2 class by Chef Adrien was fantastic. Well planned class, all the staff work seamlessly together to make it easy and enjoyable for the guests. The food was delicious.”
“Chef Adrian and the support crew were incredible! Easy to follow insteuctions and delicious results. The session ran to time and gave us more confidence with cooking these dishes. 10/10 recommend.”
“My 75 year old mum and I did this course and thoroughly enjoyed every minute. ‘Chef’ was a very knowledgable and patient teacher. He taught me many new techniques for cooking Italian food which I will definitely take to my own kitchen. The quality of ingredients was top shelf which shone through in the final product. We managed to pump out 3 dishes and a sit down meal in 3 hours which was impressive! 100% recommenda this course to anyone. You will not be disappointed!”
“It was brilliant. Had so much fun and an amazing teacher who ensured everything was coeliac friendly for me. I really loved learning to make the arancini balls. Only negative was there wasn't enough to take home if you wanted to have a full meal after the class. Fortunately I now have the recipes and skills to make this at home, so this wasn't a big problem.”
