Tunisia — sun-scorched & spice-laden w/ Jolene (ENG)
Sat Nov 28, 2026 from 10:00 AM to 02:00 PM
Timezone : Europe/Brussels
Oxalis - Ecole de cuisine végétale ASBL, Chaussée de Wavre, Auderghem, Belgique
Sitting where North Africa tips into the Mediterranean, Tunisian cooking carries the warmth of two worlds — the deep, earthy spice of the Maghreb and the bright, olive-scented ease of the sea. It is a cuisine of patience and generosity, where couscous is never just a side dish and hospitality is expressed through the sheer abundance of what appears on the table. In this workshop we give this food the time and attention it deserves, from grain to garnish, and close with one of the most beloved sweets in the Arab world.
On the menu:
- VAMB Couscous – Couscous steamed to light, fluffy perfection over a richly spiced broth with slow-cooked VAMB, layered with roasted vegetables and finished with fresh herbs and a drizzle of fiery harissa sauce.
- Baklava – Thin layers of crisp pastry filled with chopped pistachios and walnuts, drenched in orange blossom syrup, cut into diamonds and left to settle into sticky, perfumed magnificence. Made by hand, eaten in reverent silence.
A rich, unhurried morning for lovers of North African spice, generous tables, and the alchemy of slow cooking.
This cooking class will be given in English by Jolene.
Jolene is currently writing Taste of Letting Go — a hybrid vegan cookbook and travel memoir tracing one woman's journey from corporate burnout to emotional healing through travel, food, and self-inquiry. Structured across 34 destinations, each chapter weaves together a personal story, a psychological reflection, and a plant-based recipe inspired by that place. Food is the thread that connects the entire journey — a practice of grounding, healing, and connection. In this workshop series, Jolene brings that journey to life in the kitchen, one destination at a time.
A small booklet with the recipes made during the class will be sent to each participant by email after the session.
Aprons, knives, and other utensils will be provided during the class.
Aprons, knives, and other utensils will be provided during the class.
Please note: the class may be cancelled if the minimum of 6 participants is not reached.
Cancellation or rescheduling policy :
Cancellations made less than 7 days before the class are non-refundable. However, the class may be rescheduled if the participant requests it by email or edits a credit note at least 72 hours before the class date.
For more information, please refer to the general terms and conditions.
Cancellations made less than 7 days before the class are non-refundable. However, the class may be rescheduled if the participant requests it by email or edits a credit note at least 72 hours before the class date.
For more information, please refer to the general terms and conditions.
Date and place
Sat Nov 28, 2026 from 10:00 AM to 02:00 PM
Timezone : Europe/Brussels
