In this class, Robert introduces whole food, plant-based dishes that can be served as a satisfying, standalone meal or teamed up with optional fish, poultry or meat protein as alternative meal to suit all. His two-way recipes feature: sweetcorn fritters on a rocket salad with goat’s cheese and optional smoked salmon or crispy bacon; one pan roasted autumn vegetables with hummus dressing and optional fish portions topped with gremolata; beetroot infused barley risotto topped with steamed broccoli and optional sliced poached chicken breast; Spanish style garlic, onion and tomato chickpeas topped with smoky paprika pumpkin wedges and optional char grilled lamb steaks; and finally, Moroccan spiced roasted cauliflower wedges with warm nut, dried fruit and herb quinoa and optional roast chicken drumsticks and cucumber yoghurt sauce.
Eating Well for Everyone
A flexitarian approach
Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Robert Wooller
Chef/ Culinary Consultant,
Robert Wooller is a freelance Culinary Consultant living in Country Victoria. He has competed at culinary competitions at the highest level and has run his own restaurant. English born classically trained, Robert has worked as a Chef on board the Luxury Liner QE2 cooking for the rich and famous as well as in a country English hotel. He has a wealth of experience in hospitality and the food industry travelling regularly with the focus of food as the destination. He loves to share his experiences through presenting cooking classes and writing. He specialises in bringing different cuisines to audiences in an innovative and interesting format. More
