Cooking Class-Stuffed Grape Leaves.

What a fabulous day!! Today I joined Rita from “My Fathers Table” and a few others for an afternoon of cooking. We cooked Warak Enab or Lebanese Stuffed Grape Leaves. Her hands on classes are amazing and truly “hand on”.
First stop was Moore Wollombi Garlic to talk with Natalie Moore about all things garlic. They have just harvested their second crop of garlic. The smell was soft & delicate. Not the overpowering acidic smell you normally associate with garlic.
Next stop Noyce Brothers Vineyard to pick Verdello grape leaves. Rita gave us a quick lesson in identifying the perfect leaves for our rolls.
Then we headed straight into the kitchen to learn the time honoured technique of stuffing &  rolling the leaves.

The rolls take around an hour to cook and then left to cool in the cooking liquid. Once we had prepared our rolls and layered them in our pot’s they were ready for us to take home and cook.
Luckily for us Rita had prepared a large pot of the rolls earlier, so we were able to sit down and enjoy a traditional Lebanese feast. 

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