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Back 2 Basics Traditions Cooking & Food Experience - Making Tomato Passata

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by Audrey (subscribe)
I am a writer living in Adelaide. I love food and travel.
Experience the Italian culture of making tomato passata
I did wonder why it was called a cooking and food experience, but now I know. It wasn't like the other cooking classes I've attended before, this one was different. It was like as though you were at home in either mum's or grandma's kitchen cooking up a storm for the whole family to enjoy. It was truly an experience indeed.

Upon arrival, we were greeted by Rob and Mark. Together they started Back 2 Basics Traditions in 2016. They have a passion to keep the Italian traditions alive, embracing them to the max and passing them on to the next generation. They share traditional cooking experiences, make premium artisan food products and hold unique food tours. After joining them on their Suburban Adelaide Artisan Food Tour, I was invited back to attend this Traditional Italian Tomato Passata Day Cooking & Food Experience.

Our group of eight enthusiastic people were very eager to get our hands dirty. We began by making traditional egg pasta with Mark. He explained and demonstrated the process, and then it was our turn. While the pasta dough rested in the refrigerator, we had Rob show us the art of coring tomatoes for the passata. It was a bit tricky at first, but slowly we got the hang of it. Can you imagine how long it took for eight amateurs to core 30kgs of tomatoes? I'd sure never cored that many tomatoes in my life before but it was good fun.

Then, the mincing. We were fortunate to have John on our team, his mechanic's hands really came in handy. I think we all had enough of a workout for the day. But again it was good fun. We then quickly did the bottling ready for Rob to seal them before having our break. There was an opportunity for wine tasting as well as the sampling of Back 2 Basics Traditions food products. Their infused extra virgin olive oils were beautiful, all cold-pressed and produced from quality olives.

With no time to waste, we were back to our pasta dough which had been resting in the refrigerator. Mark guided us through the rolling and cutting process. For many of us, it was our first time doing so, and I must say I think we did pretty well. Next were the salad and dessert preparations and then it's almost time for our feast. Mark cooked the pasta while Rob cooked the sauce, and we all sat down for a traditional Italian shared table dinner.

I would like to thank Back 2 Basics Traditions for a Saturday afternoon well spent. And also to GD Wholesale Fruit & Veg for hosting us. I enjoyed myself very much. Do check out their website when you get the chance.

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*Audrey was invited as a guest
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What else was is the fig and strawberry salad? It looks interesting.
by Jenny Rossiter (score: 3|4116) 611 days ago
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