Main Course

The second High Protein & Bariatric Workshop is coming up on Sunday 15 March starting at 11am.

The first one in February was about 50-50 on High Protein diet vs Bariatric diet clients, so a perfect balance!
The Basque Burnt Cheesecakes were a perfect finish to a great international menu featuring Enchiladas, Cowboy Caviar and Chow Fun.

Book on the website - https://maincourse.co.nz/public-classes #/bariatric-high-protein-diets/

We purchased tuna and salmon roe from Scott Seafood recently. The tuna was used in Ika Mata, as a seared steak with Ratatouille and in a Salad Nicoise. The texture was excellent and the flavour delicious! We used roe as a garnish and it popped the dishes.
This link will get you a $10 discount on a $50 spend at Scott Seafood.

Get $10 off using my discount code Use my personal link to get a discount off your first purchase at Scott Seafood

https://www.abc.net.au/news/2026-02-09/veterans-funding-social-rehabilitation-mdma-ptsd/106309994

Cooking classes are good for your mental wellbeing! 🥘

Psychedelic PTSD treatment for veterans to be funded under $740m plan A $740 million program will expand support for veterans and include funding for social activities such as yoga and language classes, with new treatment including M**A and psilocybin for the worst forms of PTSD also funded for the first time.

If you have a workgroup of 30 or more, we are now partnering with Circability across Victoria Park from us. So, you can cook and learn some very cool circus routines :-)

Main Course has a few lunch and dinner event spots available in December if you haven't yet booked an end of year event. Cooking together is a lot more fun than going to a restaurant, plus you gain some practical cooking skills!

Check out the activities from our neighbours - Circability Trust

There are still places on the Chocolate Workshop this Sunday 27 July. We are making Dubai Chocolate too!

The Monteith's Wild Food Challenge finals were held at Main Course this weekend. What a great bunch of talented, engaging chefs! The food was delicious and the presentation a delight to the eye...

Watch: Monteith’s Wild Food Challenge final returns to Auckland after 11 year hiatus A live cook-off featured ox heart, wapiti, wild boar and plenty of edible wildlife.

Spanish Tapas today! Olé

Mediterranean tonight - starter: grilled scallop flambeed with Armagnac, caramelised Beurre Bosc Pear, Lime Butternut Puree

Mediterranean cooking event for Back-Roads Touring