What's On Moreton Bay | Greek Feast - Gluten Free Cooking Class

Greek Feast - Gluten Free Cooking Class

Burpengary and Narangba
February 2nd at 6:00pm
from $174.28

The fresh flavours of Greek cuisine - zesty lemon, herbaceous oregano, briney olives - are a perfect pairing for summer! Add to your kitchen repertoire and simplify your new year, with Project Salubrious' first cooking school of 2023.

Join us for a relaxed evening where you’ll learn to make a range of delicious dishes (menu below) before sitting down to enjoy the multi-course Greek feast you’ve created.

The class will follow the Project Salubrious philosophy of no gluten, grains, dairy or refined sugar (and use local ingredients from our farmer friends), but the menu is sure to please anyone.

Tickets include:

Cooking class with guidance from chef Kurt Lovell

Sit down dinner with like-minded foodies

A take-home booklet of the recipes so you can recreate them for your favourite people

A huge boost to your kitchen confidence and repertoire, especially when it comes to dietary-friendly cooking.

We keep classes small so that everyone has plenty of time to ask Kurt questions, and dinner has a more intimate feel - get in quick!

THE MENU

Chargrilled flat bread with marinated olives and cashew feta

Tomato, oregano, lemon and garlic marinated beef

Grilled greens

Sweet potato skordalia

Olive oil and honey ice cream, with ouzo poached figs and spiced pistachios

Ouzo lemonade

MEET THE TEACHER - CHEF KURT LOVELL

Kurt Lovell is a chef, food educator and father who’s been delighting crowds across the world for over 25 years. His wealth of experience spans high end restaurants across the globe , a number of local institutions, and countless classes.

After time in an executive role at Hamilton Island’s multi-award-winning Qualia, Kurt took time off to look after his first child, and it was then his current philosophy truly took shape. Already honed through his time as head chef at Brisbane’s Mondo Organics, with fatherhood came a heightened interest in his family’s health, the ingredients in their food and where they were coming from. Far from the typical chef’s lifestyle, Kurt transitioned to a paleo diet free from gluten, grains, dairy and refined sugar. The changes he experienced re-ignited his love for food and education.

Combining this approach with the techniques and attention to detail (and flavour!) developed throughout his career, he’s now driven to helping others find the same vitality and enjoyment - whether at his table or their own.

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