A Global Vegetarian Culinary Journey
Discover delicious global vegetarian cooking in this flavour-packed four-week course. Each session introduces you to a signature dish from a different culinary tradition, showcasing how simple ingredients can become vibrant, nourishing meals.
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Wed 05 Aug
- $145.00 incl. GST
Sessions
Session 1
Wed 05 Aug 19:00 - Wed 05 Aug 21:00At Selwyn College, Auckland.Session 2
Wed 12 Aug 19:00 - Wed 12 Aug 21:00At Selwyn College, Auckland.Session 3
Wed 19 Aug 19:00 - Wed 19 Aug 21:00At Selwyn College, Auckland.Session 4
Wed 26 Aug 19:00 - Wed 26 Aug 21:00At Selwyn College, Auckland.Please note there is NO refund or transfer if you cancel less than 5 working days in advance of a class starting. Our refund policy can be read in full here.
Description
Course outline
Discover delicious global vegetarian cooking in this flavour-packed four-week course. Each session introduces you to a signature dish from a different culinary tradition, showcasing how simple ingredients can become vibrant, nourishing meals.You’ll learn professional tips, hands-on techniques, and clever flavour-building methods—while cooking with fresh vegetables, quality ingredients, and aromatic spices.
Whether you’re looking to expand your weeknight repertoire, explore new cuisines, or gain confidence in the kitchen, this course will inspire you to create hearty, wholesome vegetarian dishes you’ll love to make again and again.
Weds 5th August
We will make a delicious fresh Spanish paella with Bomba rice and saffron, globe artichokes, broad beans, spinach & winter herbs with canned cherry tomatoes.
Weds 12th August
We will make a nourishing Greek baked vegetable dish Briam, with potatoes, carrot, zucchini, garlic, olive oil, tomatoes, red onion baked with baked goats feta on top.
Weds 19th August
We will make a delicious curry to enjoy with a fresh homemade roti. Using tempered onion, ginger & garlic with coconut oil- this tasty Sri Lankan curry is made of nutritious Masoor Dal, authentic spices, coconut cream, fresh chillies and curry leaves.
Weds 26th August
We will use potatoes as our main ingredient to create nutritious and nourishing meals for the family. Your chef will teach you tricks to make a Swiss Rosti just as she did in Lucerne Switzerland. We will use Agria or Laura potatoes seasoned simply and cooked in clarified butter and olive oil, cooked slowly over gas, turned out and served with creamed spinach plus a fresh lemon zest sour cream.
What to bring
Tea towel, container for transporting goodies home. An apron if you wish. The cost of all food ingredients is included within your course fee.
About your tutor
With over 30 years of experience as a chef, pastry specialist, recipe developer, and food stylist, Tracey brings a rich and diverse culinary background to her teaching. She trained at the Pan Pacific Hotel and AUT before working in pâtisserie, Japanese cuisine, boutique hotels in Switzerland, and hospitality roles across Europe, Australia, and the UK. Returning to New Zealand, she ran her own catering business, styled food for major brands, and wrote recipes for leading magazines including Taste, Healthy Food Guide, and Nadia. Passionate about sharing practical skills and creative confidence, she is an engaging, knowledgeable tutor who loves inspiring home cooks.
