Here in Adelaide, there's a cooking course called Sprout Cooking. It is run by Callum Hann and Themis Chryssidis. Themis is a local Adelaide dietician who is happy to help replace the bad food in your life with slightly better food, just by using different ingredients. Callum is a bit of a local celebrity here; he starred and came runner-up in Season 2 of Masterchef Australia, then went on to win Masterchef All-Stars last year.
Their class, Sprout, is all about making healthy food easy and affordable and within that, they run numerous different types of classes. I went to a Gluten Free one with my mum in February, then when the chance came to go to another one a couple of weeks ago came up, we jumped. It was a lot of fun. For $90ish, you learn to cook a 3 course meal, get 3 glasses of wine (if you so desire all three) and guidance from Callum and Themis. The beauty is that every season, they change the recipes to adapt them to what is fresh and available.
Entree was Ricotta and Spinach Cannelloni. As you can see, the filling was Ricotta, wilted Spinach and Parmesan. In order to make it more healthy, cheaper and Gluten Free, we used thinly sliced and grilled Eggplant as the Cannelloni and rolled it around the filling.
The sauce was a basic tomato Passata with with sliced Chilli, Garlic and spinach stems. When I make this I will put in no where near as much chilli - these still had the seeds in them! Talk about a bit of heat!!! Haha but it went well with the coolness of the fillings :)
Part 2 and Main Course coming up soon...