Wasteless Greek Cooking Workshop – Saturday 16th November 2019

 
 

£120.00

Oliveology and Lia Moutselou

In this workshop we are joining forces with Lia Moutselou of Lia’s Kitchen whose recipes, pop-up dinners, cooking workshops and ethical projects have gained traction in Cardiff, Wales since 2013. Lia has integrated star ingredients from Oliveology in her ‘Greece-meets-Wales’ menus and many of her savvy ‘wasteless’ recipes for years.

Lia Moutselou’s workshop with Oliveology is dedicated to low impact cooking and focusses on seasonal and ethically sourced ingredients. We will use bread, one of the most commonly wasted foods, and Oliveology’s specially sourced products to make a delicious dip and a moist walnut cake soaked in honey syrup.

During our Wasteless workshop we will share tips and ideas on what to do with the season’s glut and how not to waste squash and pumpkins currently in abundance. We will dehydrate bread from scratch, make breadcrumbs and talk about ways to use dehydrated herbs from Oliveology’s selection but also your kitchen. Lia will share other tips on how to be Wasteless in the kitchen and at home focussing on portioning, freezing, dehydration and preservation techniques. 

Lia will be using brown lentils, sweetening them with grape molasses, introducing you to manouri cheese and telling you the story of her Northern/Mountain-Greek pies inspired by her own heritage.

The workshop includes learning basic cooking skills, tasting ingredients and participating in every step, from prepping ingredients to cooking and plating. You will leave with a selection of Lia’s recipes and a 10% discount voucher for Oliveology’s products. And at the end of the workshop we all sit around the table and share the food we’ve made!

MENU

Wasteless dip

Wasteless Skordalia Bread or Potato Dip

Wasteless seasonal Salads

Greek Brown lentil and Roast Beetroot salad with dehydrated nettle & fennel, dressed in a Petimezi (grape molasses) and extra virgin olive oil.

Oven baked Kale dressed in olive oil, balsamic vinegar, salt and sesame seeds

Cheese grill

Grilled Manouri Cheese with fig molasses.

Wasteless Seasonal Greek Pie

Savoury pumpkin/squash and mushroom pie in filo pastry with Naxos Graviera and Feta cheeses

Wasteless Cake-The Brunette

 A Walnut and breadcrumb pie/cake using walnuts, organic eggs, honey and winter spices

Other Wasteless activities: 

-Using lemon and orange peel – Making herb salts  -Preservation ideas  – Freezing squash and other ingredients

 

Check the photos & reviews from previous workshops #OliveologyCooks

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Wish to offer the unique experience of this workshop as a gift? Check out our Workshop Gift Card!

Product Description

Wasteless Greek Cooking Workshop

Workshop with Lia Moutselou of Lia’s Kitchen

Lia Moutselou runs Lia’s Kitchen, an ethical food venture inspired by sustainability, Greek cuisine and world flavours. She has been running pop-ups, cooking classes and developing recipes in Cardiff, Wales since 2013. She was born and raised in Thessaloniki, Northern Greece, the home of mpougatsa and other Greek pies. She has lived away from Greece for the last twenty years in England, Italy and Wales, which she made her home for the past 15 years.

Lia’s recipes focus on seasonal, ethical and nutritional ingredients, whilst the projects she works on showcase world flavours and global food cultures spreading a message of integration. You will often find her posting about her #greecemeetswales recipes on Instagram.

Lia’s cooking is inspired by her Greek heritage, her Welsh home and an endless curiosity about world cuisine and food techniques. She works with growers, producers and suppliers mainly from Wales and Greece who share her love of good, nutritional food which has lower environmental impacts – Oliveology being one of them. Lia is one half of Wasteless, a collaborative food pop-up focussing on food waste reduction, and she has recently helped deliver the Refugee Food Stories Project at Festival of Voice 2018.

Menu: Seasonal, Vegetarian, using Oliveology products and mostly organic produce

Price: £120 per person (including all the food, drinks & recipes) or book 2 or more tickets and get 10% off!
Duration: 5 hours

Location: In our Railway Arch at Spa Terminus
Date:  Saturday 16th of November 2019
Time Slot: 10am-3pm

For more information on dates & bookings email us at: workshops@oliveology.co.uk

Read more about our workshops on our blog

Dietary requirements:

All menus are finalised two weeks before the date of the workshop. Please contact us directly with any dietary requirements and we will do our best to accommodate you.
As our workshops are hosted at a shared kitchen space, we cannot guarantee an allergy-free environment.

Cancellation policy:

A minimum of 4 weeks notice is required for cancellation so we can fill your space. You will be given a full refund or we can transfer you to another date. However, no refunds or changes can be made if cancellations are changed in less than four weeks. However, you have the option to give your ticket to a friend or family member.