A fabulous 4-hour hands on cooking class and mezze lunch lead by chef Genevieve Harris. For vegetarians or those wanting to introduce more meat free meals into their diet, this class offers plenty of dishes that will not disappoint. Zucchini and haloumi fritters, za’atar coated labneh balls, broad bean walnut and dill omelette, chickpea falafel with a freekah salad, goat fetta spinach and spring onion pastries, yoghurt flat bread, fresh dates stuffed with almond and orange flower syrup. Inclusive of SA wines and take home recipes. View full menus, dates and class running times by following the link.