Moore Wilson workshops

Secrets of sourdough and dishes of Marrakech are among the line-up of classes on offer at Moore Wilson's Fresh Workshops...

Wellington food store Moore Wilson's has just announced the first classes for its 2014 workshop season. All workshops run from 10am-11am in the Tory Street Fresh Workshop Room - entry through Moore Wilson Fresh. Tickets $20 each including a complimentary coffee on the day. Available instore now from the Tory St Fresh Coffee Counter. Spaces are limited so book early.

Thursday 20th February: Simple Sourdough with Neville from Pandoro Panetteria

Join Neville from Pandoro Panetteria for a workshop on the basics of sourdough bread baking. 

Sourdough breads use a fermented batter-like dough starter to make them rise and enhance their flavour. Learn how to make your own sourdough starter at home and create delicious sourdough varieties like the pros at Pandoro. 

Friday 7th March: Naked Food with Jane Grover 

Jane Grover is passionate about food and cooking it well, using wholefoods, home and locally grown, in season and where possible organic and biodynamic produce. 

Jane is a qualified chef now home cook, a wife, mother, cookbook author and dynamic presenter. NAKED FOOD the way food was meant to be is Jane Grover’s first cookbook and contains over ninety simple and healthy recipes you can cook from scratch, creating food that tastes great and is good for you. Join Jane for a workshop at Moore Wilson Fresh as she demonstrates recipes from her book and shares her passion for ‘naked food’. Copies will be available for purchase and signing on the day.

Thursday 20th March: The Marrakech Cafe with Abdel El Adraoui 

Born in Marrakech, Abdel’s passion for cooking came about when he was just 7 years old. For Moroccan families food is very much a shared event and Abdel has brought a slice of his culture to Evan’s Bay.

At The Marrakech Cafe you’ll find authentic Moroccan food in a traditional setting - and now you can recreate Abdel’s dishes at home with his first cookbook ‘Abdel’s

Favourites from the Marrakech Cafe’. Join Abdel at Moore Wilson Fresh as he shares his love of Moroccan cuisine and culture while demonstrating delicious recipes from his popular cookbook.

Copies of Abdel’s Favourites will be available for purchase and signing on the day.

Thursday 3rd April: Dale Gartland - Group Executive Chef at Kauri Cliffs, The Farm at Cape Kidnappers & Matakauri Lodge

Dale Gartland began his culinary career in his home county of Shropshire, England. After 4 years as Sous Chef for  two-Michelin-star chef Michael Caines MBE at Gidleigh Park, Devon, the opportunity arose to work with Julian and Josie Robertson at their new property in the far North of New Zealand, Kauri Cliffs.

Dale soon raced up the ladder of culinary responsibility to become joint Head Chef at Kauri Cliffs. He then moved to Hawke’s Bay in 2007 to open The Farm at Cape Kidnappers. In 2010 Dale expanded his role to become Group Executive Chef opening the Robertson’s Queenstown luxury resort Matakauri Lodge then returning to Kauri Cliffs where he is now based

From working alongside Thomas Keller and Heston Blumenthal to guest cheffing on cruise ships, Dale is very much in demand. Book now for this exclusive opportunity to meet Dale and see first hand the skills that have made him one of NZ’s top chefs. 

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