Summer Greek Mezze | Cookery Masterclass with Kathy Kordalis
In this class, you’ll be guided by chef, author and food stylist Kathy Kordalis, who creates modern summer mezze drawing on her Greek heritage and childhood in Australia. Kathy loves sharing food with people and exploring fresh, seasonal ingredients, turning traditional flavours into vibrant, approachable dishes.
Mezze is all about sharing, colourful spreads of small dishes that celebrate the best of summer, from fresh vegetables and herbs to bold Mediterranean flavours. In this class, we’ll prepare a creamy feta skordalia with buttered dill, served with traditional Thessaloniki koulouria, alongside crisp chickpea fritters and a fresh butter bean salad with lightly pickled celery. To finish, we’ll create a refreshing watermelon and strawberry dessert with rose, topped with crispy kataifi.
Together we’ll explore the joy of feasting with friends and family, learning simple techniques such as roasting vegetables, cooking pulses, quick pickling and frying fritters, before gathering around the table to share a generous and vibrant summer mezze spread.
Sample menu;
- Feta skordalia with buttered dill, serve with a bowl of vegetables
- Crisp chickpea fritters with a butterbean and pickled chickpea salad
- Watermelon and strawberry with rose finished with crispy kataifi
- Plus Thessaloniki Koulouria to enjoy with lunch (not made in the class)
Open to all levels of skills and interests. This class is suitable for Adults 18 and over.
*This class is part of our hands-on monthly masterclass cooking sessions, which focus on specialist topics or advanced cooking techniques. Sessions are usually on Sunday and held in the Garden Museum’s food learning studio. Each class is 3 hours, and will include tastings or a full meal eaten together depending on the course.
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In this class, you’ll be guided by chef, author and food stylist Kathy Kordalis, who creates modern summer mezze drawing on her Greek heritage and childhood in Australia. Kathy loves sharing food with people and exploring fresh, seasonal ingredients, turning traditional flavours into vibrant, approachable dishes.
Mezze is all about sharing, colourful spreads of small dishes that celebrate the best of summer, from fresh vegetables and herbs to bold Mediterranean flavours. In this class, we’ll prepare a creamy feta skordalia with buttered dill, served with traditional Thessaloniki koulouria, alongside crisp chickpea fritters and a fresh butter bean salad with lightly pickled celery. To finish, we’ll create a refreshing watermelon and strawberry dessert with rose, topped with crispy kataifi.
Together we’ll explore the joy of feasting with friends and family, learning simple techniques such as roasting vegetables, cooking pulses, quick pickling and frying fritters, before gathering around the table to share a generous and vibrant summer mezze spread.
Sample menu;
- Feta skordalia with buttered dill, serve with a bowl of vegetables
- Crisp chickpea fritters with a butterbean and pickled chickpea salad
- Watermelon and strawberry with rose finished with crispy kataifi
- Plus Thessaloniki Koulouria to enjoy with lunch (not made in the class)
Open to all levels of skills and interests. This class is suitable for Adults 18 and over.
*This class is part of our hands-on monthly masterclass cooking sessions, which focus on specialist topics or advanced cooking techniques. Sessions are usually on Sunday and held in the Garden Museum’s food learning studio. Each class is 3 hours, and will include tastings or a full meal eaten together depending on the course.
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