Cooking Experience Normanville

LIMITED SPOTS – SECURE YOUR PLACE NOW!

Join us for a hands-on pasta experience where the rolling pins are out and the sauce is simmering. In this joyful class, you’ll learn the art of traditional pasta-making from scratch – from silky sheets to perfect spaghetti and filled ravioli. We’ll guide you through the kneading, shaping, and stuffing with plenty of tips and old-school tricks along the way.

You’ll also master a simple but delicious sauce, and we’ll share extra sauce recipes to inspire your next pasta night at home.

What’s Included:

• Hands-on pasta-making class (hand-made shapes & ravioli)
• A refreshing drink and pasta sample
• Take-home fresh pasta made in class
• Recipe booklet to recreate the magic at home

Limited spots available – don’t miss your seat at the table!

Event Address: Lot 50 64 Main Street, Yankalilla, Fleurieu Peninsula, South Australia, 5204

Fleurieu Food and Wine is owned and operated by Jackie and John Mazzocato, locals with a love of all things food and wine! Jackie and John are a carefully curated pairing. John has over 40 years of experience in the wine industry, and Jackie has a passion for cooking and vast experience in recipe development and curation. With a wealth of good humour and expert knowledge, the tasting events they run are truly special, and approachable for anyone. Carefully selected pairings with layered flavours and house made accompaniments, your palates will be awakened and your tastebuds delighted!

You start by churning your own butter from scratch. Cream, a jar and a bit of shaking, and you have your own butter and buttermilk.
Then the gnocchi. Potato, flour and egg, worked lightly. We show you how much flour is enough, how the dough should feel, and how to roll, cut and ridge each piece so the sauce has something to hold on to.
Your gnocchi goes into the pan with your own butter, cooked to a nutty brown with sage crisped in the foam. Then everyone sits down at the long table and eats what they made, with a glass of something local.
Your ticket covers
All ingredients and equipment
Your gnocchi, cooked and eaten at the long table
Dietary requirements can be accommodated with prior notice. Please arrive a few minutes early to settle in before the class begins.
Event Address: Lot 50 64 Main Street, Yankalilla, Fleurieu Peninsula, South Australia, 5203
Fleurieu Food and Wine is owned and operated by Jackie and John Mazzocato, locals with a love of all things food and wine! Jackie and John are a carefully curated pairing. John has over 40 years of experience in the wine industry, and Jackie has a passion for cooking and vast experience in recipe development and curation. With a wealth of good humour and expert knowledge, the tasting events they run are truly special, and approachable for anyone. Carefully selected pairings with layered flavours and house made accompaniments, your palates will be awakened and your tastebuds delighted!

Sausage Making Masterclass

Join Award Winning Fleurieu Food and Wine for a Sausage Masterclass.

Sausage making is the class that always ends with the loudest laughter. The bench is set with sausage casings, seasoning to build your own flavours, and chilled mince from South Australia. You learn the grind, the mix, the case, and the link. By lunchtime you have a batch of sausage and a story about your first link.

The flavour is yours, not ours. You season and build your own blend, then we grill a few of your own sausages on the day so you can taste what you made, served with rolls and salad at a long shared table. The rest of your batch is packed for you to take home.

All of it set in one of the Fleurieu Peninsula’s most beautiful historic properties, with expert guidance at every step. We share selecting and mincing your meat, best cuts and ratios, seasoning, and preparation, showing you exactly how to mix, fill and link the perfect sausage.

We’ll guide you through a curated wine pairing that complements the bold flavours of your handmade sausages.

What’s Included

• A hands-on sausage making experience where you build your own flavour

• A few of your own sausages grilled on the day, with rolls and salad provided

• Wine pairing to enjoy with your lunch

• The rest of your batch packed to take home

• A delicious lunch served in the rustic Pavilion at historic Bungala House

Whether you’re a foodie, flavour fanatic, or just love great company over a shared table the Sausage Making Masterclass is your invitation to eat, learn, and indulge in unforgettable company.

Important Information

• Dietary requirements and accessibility needs can be catered for with prior notice.

• Parking is available on-site.

Location

Bungala House, 39 Main Street, Yankalilla SA 5203
Bungala House is an exquisite 1856-built Georgian-style property nestled in the heart of Yankalilla. Known for its historical significance and beautiful gardens, it provides the perfect setting for a relaxed, indulgent event.

There is something special about a pizza you have made with your own hands. In this hands on class at historic Bungala House you start with the dough, learning to mix, knead and stretch a base with a light, crisp, blistered crust. We cover a quick Tomato sauce, the right cheeses, and how to top like a pro without overloading. Then it is into the hot oven to watch your pizzas char and bubble, before everyone sits down to share the slices. Easy, social and genuinely fun, you go home with the dough recipe and the confidence to host your own pizza night.


The menu: Hand-stretched pizza dough, Tomato sauce, a build-your-own selection of Fleurieu toppings, and shared pizzas on the day.


Your ticket covers: All dough and topping ingredients, hands on making, your pizzas to share on the day, and recipe cards.

Discover the extraordinary flavours of native Australian ingredients in this hands on dining experience at Bungala House. Guided by our team, you will work with the likes of saltbush, wattleseed, native pepperberry, finger lime, lemon myrtle and bush tomato, learning where they come from and how to use them with confidence. Together we prepare a series of shared dishes that showcase these ingredients, then settle in for a relaxed long-table lunch celebrating the result. It is a generous, considered afternoon that connects you to the oldest living food culture in the world, set against the lovely backdrop of the Fleurieu.


The menu: A series of shared native-led dishes (saltbush, wattleseed, pepperberry, finger lime, lemon myrtle, bush tomato) and a long-table lunch.


Your ticket covers: All native ingredients and tastings, hands on cooking, a shared long-table lunch, and recipe book featuring native ingredients.

The experience begins with a hands-on steak education session where guests learn how to identify premium cuts, understand steak terminology, and prepare high-quality South Australian meat for hibachi cooking.

Guests are introduced to traditional hibachi grills, learning how they work, how to manage heat, and how to control flame and timing to achieve excellent results over live fire.

Set within the heritage gardens of Bungala House in Yankalilla, this three-hour experience combines expert steak education, native food immersion and open-flame hibachi cooking, finished with South Australian wine.

Guests then take part in a fully immersive native food experience. Explore a wide range of Australian native ingredients including wattleseed, pepperberry, saltbush, lemon myrtle and more. Learn about their origins, flavours and how they are used in modern cuisine.

Taste emu pastrami and green ants as part of this session and create your own wattleseed pepperberry butter to complement your steak.

To provide a more personalised experience, the group is split into smaller rotating sessions between the hibachi and native food components. This format ensures hands-on learning, individual guidance and a highly interactive experience throughout the day.

Guests then cook over traditional hibachi grills, putting their new skills into practice as they master flame control, searing and resting techniques to achieve restaurant-quality steak.

The experience concludes with a relaxed long-table lunch paired with Chapel Hill Wines, celebrating your creations in the beautiful gardens of Bungala House. It is a memorable day of fine food, local wine and South Australian hospitality.

What’s Included

• Hands-on hibachi steak masterclass
• Steak education covering cuts, terminology and preparation
• Hibachi grill education including heat management and flame control
• Immersive native food session featuring wattleseed, pepperberry, saltbush, lemon myrtle and more
• Native tastings including Emu pastrami and green ants
• Make your own wattleseed pepperberry butter
• Long-table lunch paired with Chapel Hill Wines
• Recipe booklet to take home
• All ingredients, equipment and aprons supplied

Whether you are a foodie, open-flame enthusiast or simply love a perfectly cooked steak, Our Hibachi, Steak and Native Flavours class is an invitation to learn, cook and connect in a truly special setting.

Important Information

Dietary requirements and accessibility needs can be accommodated with prior notice.
On-site parking is available.

Location

Bungala House
34 Main Street, Yankalilla SA 5203

Bungala House is an elegant Georgian-style property built in 1856, set within beautifully maintained gardens in the heart of Yankalilla. Its historic charm and relaxed atmosphere provide the perfect setting for a premium food experience.

This is Sangria Sunday with a centrepiece, a proper Spanish paella cooked the traditional way in a wide pan over open heat. You will learn to build the sofrito base, achieve perfectly seasoned saffron rice and create that golden socarrat crust on the bottom of the pan, loading in chicken and smoky chorizo. Alongside, we make jugs of sangria to match. Then everyone sits down together to share the paella straight from the pan at the long table at Bungala House. A festive, hands on afternoon for anyone who loves big-flavoured, social cooking.


The menu: Traditional chicken and chorizo paella, house-made sangria, and a shared long-table feast.


Your ticket covers: All paella and sangria ingredients, hands on cooking, a shared sit-down paella feast, recipe cards, and use of Bungala House.