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Cooking Classes

Cooking Classes at our Culinary Experience B and B are offered at $195/pp with a minimum of 2 people and must be pre-booked with a 24 hour notice.   This optional element is included in the Indulgence Week-end package.  Below is a list of many menu opportunities for your special experience.  What would you like to learn to cook?

A Taste of Nelson International Dining from
Kay’s Cookbook
  • Nelson Green-Lipped Mussels in Orange Sauce
  • Tasman Bay Greens with Strawberries and Goat Cheese
  • Tasman Bay Greens with Strawberries and Goat Cheese
  • Tasman Bay Scallops with Garlic Wine Sauce
  • Baked Asparagus with Parmesan Cheese
  • Nelson Apple Strudel with vanilla ice cream


  • Bruscetta with fresh tomatoes, basil and lots of garlic
  • Chicken Provencal with fresh herbs and white wine
  • Orzo Pasta with Sun-Dried Tomatoes
  • New Orleans Bread Pudding with Whiskey Sauce
Dining Italian Style A Dinner from Provence: Sun-Drenched Provencal Cooking
  • Endive Salad with Gorgonzola and Walnuts
  • Pasta with Arugula Ricotta Pesto Sauce
  • Chicken Breasts Balsamico with fresh herbs
  • Marinated Pears with Mascarpone Cream
  • Paupiettes of Chicken filled with Olives, Ham and Garlic cooked in a Wine Olive Sauce
  • Grand Aioli with New Potatoes (Classic Garlic Mayonnaise)
  • Salad of Watermelon, Goat Cheese and toasted Pumpkin Seeds
  • Oeufs a la Neige (Eggs in the Snow: Clouds of meringue float in a sea of Crème Anglaise with a crystallized web of Carmel on top.)
Do-ahead Dinner for Summer Elegant and Easy Dining – A do-ahead dinner for hassle free entertaining
  • Orange Glazed Pork Tenderloin Stuffed with garlic and mustard
  • Barley and Wild Rice Pilaf
  • Broccoli with Black Olives and Anchovies
  • Cold Mango Soufflé
  • Butter Lettuce Salad with Strawberries and Goat cheese with Hazelnut Vinaigrette
  • Asparagus with an Orange Butter Sauce
  • Chicken Cordon Bleu Wrapped in Flaky Phyllo Pastry
  • Poached Pears stuffed with finely chopped Chocolate, Crystallized ginger and Ricotta drizzled with a rich Chocolate Sauce
Southwestern Foods from New Mexico French Bistro Cooking
  • Pork Tenderloin Adobo with garlic, chile marinade Salsa de Tomatillo
  • Arroz Verde with Bell Peppers and Cilantro
  • Black Bean Salad with Cumin Vinaigrette
  • Pumpkin Almond Torte
  • Basil stuffed chicken with Roasted garlic sauce
  • Radicchio and Butter Lettuce Salad with Parmesan Curls
  • Roasted Barley and Pine nuts
  • Chocolate Soufflé with Grand Marnier Sauce
The Best of France Best of Provence
  • Eggplant Caviar with toasted French Bread
  • Filet Mignon topped with Chevre and Pine Nuts in a Shallot, Red Wine Sauce
  • Gourmet Greens with Salad Dressing a la Megalithes (with yogurt and grainy mustard)
  • Chocolate Crème Brulee with caramel topping
  • Goat Cheese with garlicky tomato olive topping
  • Daube Provencal – Southern France classic beef stew, marinated overnight in red wine
  • Gratin de Legumes – A colorful vegetable medley, slowly roasted with garlic and olive oil
  • Tarte Tatin – Classic French apple tart with puff pastry.
Best of Mexico from Kay’s cookbook A Taste of New Zealand
  • Chicken Breasts with Achiote Marinade
  • Papaya and Avocado Salad with Papaya Seed Dressing
  • Chilled Gazpacho with crunchy garnishes
  • Mexican Wedding Cake Cookies
  • Green Shelled Mussels
  • Lemon Grass and Thai Chilies Lamb Shanks with Garlic and Lemon
  • Basil Roasted Baby Sweet Potatoes
  • Pavlova with mixed fresh fruit