From broad beans to brain food

U3A Overberg will be launching a new cookery course next month, presented by well-known cooks, chefs and a herbal specialist. These demonstrations and tastings will be hosted in the Catholic Church Hall, every Tuesday morning at 10:00. Here is a sneak preview:

Tuesday 5 November: Mezze - a Lebanese Thing

Eunice believes that Lebanon beats any other country by the sheer variety on offer. She says that her aim with sharing her cooking is to demonstrate how easy it is to produce beautiful food with the simplest of ingredients. She will show you how to get a party started with a small selection of Mezze, served with warm pitta bread (Khobz Halabi) and generous lashings of extra virgin olive oil. There will be a tasting and some other surprises on the menu.

Eunice Rademeyer

Tuesday 12 November: A Tale of Two Beans

Through her extensive research, Mariana discovered that the broad beans (boerbone) and Governor’s beans (heerbone) were of particular value to the people travelling the length and breadth of the continent in the early pioneering days due to their nutritional value. And in the day and age we live in, the food security of many of the more than 7 billion people on the planet is threatened and a review of the original outlook on food consumption is required. The pod fruit and seeds of these bean families bring a welcome new inspiration for modern applications and will be demonstrated and available for tasting.

Mariana Esterhuizen

Tuesday 19 November: 'Mr Saltman'

U3A is privileged to host multiple award-winning chef, restauranteur and author, Craig Cormack, who has spent 30 years as executive chef at some of the world’s most highly-rated hotels and opened several acclaimed restaurants, including Overture, Sofia’s and Salt. Craig will discuss his journey with salt, explain the various types of salt and their uses in cooking and our lives in general. There will be an opportunity to taste both local and international salts.

Craig Cormack

Click below read more and see all courses. (The full article can be found on page 11)