Blokes’ cooking classes kick off

A cooking class for men who want to spice up their cuisine is lacking just one ingredient – more blokes.

Sally Rees’ second class at the Nelson Rugby Club yesterday morning saw two men take on recipes for spanakopita (spinach and feta cheese filo), tzatziki and mushroom sauce, finishing in time for them to share the fruits of their labour for lunch.

David Simoni joined Rees in the clubroom kitchen for a second helping, after his first one-on-one class on spaghetti and meatballs and meatloaf. He said he came to the classes because they were a good chance to upskill.

‘‘I can follow a recipe all right, but sometimes it doesn’t quite turn out right.’’

Simoni said he ‘‘jumped at the chance’’ when he heard about Rees’ classes. ‘‘You can’t even buy a meal for the price you pay for this. I’m surprised more people aren’t here.’’

He was joined for his second class by Reg Gittus, who said he was encouraged to go by his wife.

‘‘We always had that really traditional relationship – she was in charge of cooking and the kitchen, and I did all the stuff outside,’’ he said.

‘‘That worked really well, but now there come times when she’s not around and I have to fend for myself.

‘‘I get by, but I wouldn’t say I’m a Michelin star chef yet.’’

Gittus said that after the classes, he might to help ‘‘direct’’ his wife in her cooking.

Rees said the class was going well, but she had room for up to four more pupils, and welcomed more men who would like to get in touch.

During yesterday’s class, Rees demonstrated techniques before letting Simoni and Gittus take the reins, which she said was her preferred method for teaching.

‘‘It’s good to get your hands-on learning, get involved in the process, because that’s how you learn.

‘‘You can learn from a book or a YouTube video, but it’s not the same.’’

Rees is involved in several foodrelated projects around Nelson, and can be reached via her Natural Nosh website, where she focuses on raw food and healthy eating. The classes cost $10 plus the cost of ingredients.

‘‘I wouldn’t say I’m a Michelin star chef yet.’’ Reg Gittus, learner cook

MARTIN DE RUYTER/STUFF David Simoni, left, and Reg Gittus are taught the finer points of making spanakopita by chef Sally Rees, who is running cooking classes for men at the Nelson Rugby Club.