Cooking School Calendar

Timing: 3:30 PM to 6:30 PM
Price:$1900

Please complete the booking information below to secure your private class booking as quoted. 

Cancellation Policy:
Cancellation policy entitles you to a full refund 1 month in advance of the class date and 50% refund up to 10 days prior to the class
date. No refund is entitled when less than 10 days’ notice is given but we always try to accommodate a transfer of date where we can.

Timing: 10 AM to 2:00 PM
Price:$185

A seafood lover’s dream line-up with clever, cheffy twists you can actually recreate at home. This class is all about luxe flavours, impressive plating and recipes that will slide straight into your dinner-party repertoire.

Smoked Salmon & Dill Savoury Brioche Bites
Golden savoury bites filled with smoked salmon, cream cheese and herbs, served with ruby onion jam.

SA King Prawn Ebi Katsu
Crisp panko-crumbed SA king prawns with chef’s tartare sauce and a touch of ‘caviar’.

Charred Greens & Salt-Baked Beetroot with Tonnato
Charred seasonal greens, salt-baked beetroot and toasted pecans with silky tonnato sauce.

Fragrant Sri Lankan Fish Curry & Coconut Rice
A bright, aromatic white fish curry with fluffy coconut steamed rice.

Caramelised Pineapple with Pescatarian Salted Caramel
 

Chef Tania Tauakume 

Allergy Warning – Fish & Seafood Class

This class menu contains: tree nuts (pecans, almonds), coconut (milk, shredded, sugar, liqueur), fish (salmon, tuna, white fish, fish fat), shellfish (prawns), gluten/wheat (flour, brioche, doughs, crumb), dairy (cream cheese, milk, butter, cream, ice cream), egg (doughnuts, crumb, mayo), soy (mayonnaise), garlic/onion, and alcohol (wine vinegar, Malibu).

Please note: pecans and almonds are used in these recipes.
No peanuts are used, but ingredients may be produced in facilities that handle peanuts and other allergens.

Timing: 2 PM to 6:00 PM
Price:$185

MENU

Hummus with barbecued flatbread and za’atar. 

Barbecued lamb skewers marinated in ‘hilbeh’ served with a baby spinach salad, pomegranate, mint and yoghurt dressing. 

Chicken thighs, marinated in chermoula and charred on the barbeque. 

Harissa marinated prawns, barbecued and served with roasted eggplant and tomato salad. 

Spiced couscous with fresh herbs. 

Deep fried almond pastries with honey and orange blossom syrup - (a small sweet and syrupy finish) 

Chef Genevieve Harris. 

Allergy Warning – Middle Eastern Feast with Chef Genevieve Harris

This class menu contains: gluten/wheat (yoghurt flatbread, couscous, almond pastries), dairy (yoghurt, butter, ghee, milk), egg (almond pastries), sesame (tahini & sesame seeds in hummus and za’atar), tree nuts (almonds in the deep-fried pastries), shellfish (prawns), garlic/onion, chili, and legumes (chickpeas, broad beans, fenugreek).

Please note: sesame and almonds are used in these recipes.
No peanuts are used, but ingredients may be produced in facilities that handle peanuts and other allergens.

Timing: 4 PM to 7:00 PM
Price:$1900

Please complete the booking information below to secure your private class booking as quoted. 

Cancellation Policy:
Cancellation policy entitles you to a full refund 1 month in advance of the class date and 50% refund up to 10 days prior to the class
date. No refund is entitled when less than 10 days’ notice is given but we always try to accommodate a transfer of date where we can.

Timing: 6 PM to 10:00 PM
Price:$175

In this class learn how to make your own red curry paste, mouth watering dumplings and a delicious pho! 

CLASS MENU

-Steamed Thai Chicken dumplings served with red curry sauce.

-Crispy pork belly with Chinese broccoli and fried Thai basil, stir-fried with oyster sauce, palm sugar and fish sauce. 

-Grilled lemon grass beef served with tangy Papaya salad and Vietnamese herbs. 

-Vietnamese Chicken soup; Poached chicken fillet in aromatic stock served with rice noodles, fresh herbs, sliced chilli and lime juice.

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home.

 WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: 10 AM to 2:00 PM
Price:$185

Join our Spanish chef Matias for a vibrant, hands-on journey through the flavours of Spain. You’ll master Gambas al Ajillo (sizzling garlic prawns), and create a warm Ensalada Templada de Queso Manchego with roasted capsicum, endives, and Manchego cheese.

Cook tender Pollo en Pepitoria in a rich saffron and almond sauce, and fire up the grill for Pinchitos Morunos – juicy festival-style lamb skewers. Learn to bake soft Molletes bread rolls, and finish with Casadielles, irresistible hazelnut anisette fritters.

From traditional techniques to bold flavours, this class is all about cooking, learning, and feasting the Spanish way – full of passion and flavour!

CLASS MENU

Gambas al Ajillo- Spanish Garlic prawns .

Ensalada templada de Queso Manchego -  Roasted Capsicum, Endives and Manchego cheese warm salad. 

Pollo en Pepitoria- Saffron and Almond sauce chicken.

Pinchitos Morunos- Juicy Spanish skewers -Seville Festival Lamb Skewers.

Molletes,  Spanish Bread Rolls.

Casadielles- Hazelnut anisette fritters .

Timing: 5:30 PM to 9:30 PM
Price:$185

This class is all about great Thai food that you know and love but have never had a good recipe for. 

CLASS MENU

Tom Yum Prawn (the famous hot and sour lemongrass Thai soup. 

Choo Chee Prawn - with homemade curry paste.

Stir Fry Beef with fresh spice paste, lemongrass and Thai ginger. 

Thai Fish cakes w cucumber and mint salad.

Sticky Rice w Mango/banana. 

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home. Chef Yukiko Anschutz. 

Allergy warning: This Essential Thai class uses shellfish (prawns), fish & fish sauce, shrimp paste, egg, gluten/wheat (soy/seasoning sauces), coconut, chilli, and alliums (onion, garlic, shallot) . It is peanut-free  but not suitable for guests with serious peanut, shellfish or fish allergies due to potential kitchen cross contamination. 

Timing: 2 PM to 6:00 PM
Price:$185

A real culinary adventure around South East Asia. We are off to Malaysia, Thailand, Vietnam and more! 

CLASS MENU

Malay-Beef Satay with peanut sauce.

Thai- Red curry of Chicken with kaffir lime leaf. 

Vietnamese- lemongrass pork with caramel soy, black pepper and sesame.

Cambodian- chargrilled calamari,crispy fish and pomelo salad with red chili Nahm Jim.

Baked coconut slice. 

With our top professional Chef in Asian cuisine Yukiko Anschutz 

Menu Notes Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home.

Allergy warning: This menu contains peanuts and may contain other tree nuts, as well as shellfish, fish sauce, soy, gluten, egg, sesame and dairy. Our kitchen handles all major allergens and cross-contamination is possible. This class is not suitable for guests with severe food allergies, especially peanut or tree-nut allergy.

Timing: 6 PM to 10:00 PM
Price:$185

A sensational class full of Japanese Vegan dishes. A very Inspiring class with Ex Shiki Chef  Yukiko Anshutz!  

CLASS MENU 

Vegetarian Gyoza with wombok, water chestnuts and garlic chives served with soy and vinaigrette dressing with ra-yu Yuzu miso dengaku served on charred eggplant. 

Skewered Teriyaki Tofu with white spring onion served with Sansho pepper. 

Stir-fried king oyster mushroom with winter bamboo and sugar snaps cooked with Yuzu pepper and sweet soy. 

Matcha cream caramel (non-dairy).

Allergy Warning – Vegan Japanese 

This class is fully plant-based (no meat, fish, shellfish, eggs or dairy) but it does contain:
gluten/wheat (gyoza wrappers, soy sauces, miso, teriyaki sauce),
soy (tofu, miso, Bon soy milk, soy sauce, mushroom sauce),
sesame (sesame oil, sesame seeds, ra-yu, shichimi may contain sesame),
coconut (coconut milk in the vegan caramel),
garlic/onion & other alliums,
chili, and alcohol (sake, mirin).

No peanuts or tree nuts are used in the recipes, but some ingredients may be produced in facilities that handle nuts and other allergens.

Timing: 10 AM to 2:00 PM
Price:$190

Lets Level up on this Culinary Adventure- !!

Iconic Chef Mark McNamara returns for an exceptional Saturday morning series celebrating the bold, rustic flavours of North Africa and Southern Europe. In this immersive hands-on class, you’ll master spice-forward dishes, traditional breads, and regional favourites that bring the kitchens of Marrakech and Lisbon to life.

Pastéis de Bacalhau
Golden Portuguese salt cod fritters, served with house-made aioli

Mesemmen
Moroccan folded flatbread — flaky, chewy, and griddled to perfection

Frango Estufado
Slow-braised chicken with rice and peri peri spice — rich, comforting and a popular sauce to master for home.

Tangia Marrakchia
A Marrakech specialty: beef braised in preserved lemon and warm Moroccan spices

Merguez
Learn the art of handmade sausage with this bold North African spiced lamb classic

Moroccan Salads & Harissa
A colourful selection of traditional salads and a deeply spiced, homemade harissa

Queijadas de Sintra
Sweet cheese and cinnamon tarts from the hills of Portugal — delicate, fragrant, irresistible

Sorry Not GF or Seafood Free. Not vegetarian . May contain nuts. Class tuition and recipes includes all ingredients as specified.

Timing: 5:30 PM to 9:30 PM
Price:$185

An Amazing taste journey around wonderful SE Asia. Full of vibrant, fresh, exciting flavours and dishes you will cook time and time again. 

CLASS MENU

Traditional Drunken Noodles with Chicken and Kaffir lime.

Kingfish Ceviche. Lime cured with mint, chilli and shallot served with lime and coconut dressing. 

Char-grilled beef strips with roasted rice, peanut and crying tiger dipping sauce. 

Crispy Panko crumbed Potato cakes with Korean spices, crab, coriander and chilli Aioli. 

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home. 

Allergy Warning – Asian Adventure 2

This class menu contains: fish, shellfish (crab), egg, gluten (wheat, soy sauces, panko), soy, sesame (seeds & oil), coconut, garlic/onion, chili and coriander.

No peanuts or tree nuts are used in the recipes, however ingredients may be processed in facilities that handle nuts and other allergens.

Timing: 2 PM to 6:00 PM
Price:$185

Ex Shiki Chef teaches a fabulous class for Japanese Food lovers.

CLASS MENU

Pork Gyoza dumplings.

Traditional Teriyaki Chicken.

Tempura seafood.

Tempura Vegetables.

Beef rolls with green beans and sweet BBQ sauce. 

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home.

Allergy Warning – Essential Japanese

This class menu contains: gluten/wheat (tempura flour, gyoza wrappers, soy/BBQ sauces, flour), soy, fish (whiting, bonito dashi, fish-based sauces), shellfish (prawns), dairy (butter), sesame (oil and possibly chilli oil), garlic/onion, chili, mushrooms and alcohol (sake, mirin).

No peanuts or tree nuts are used in the recipes, however ingredients may be produced in facilities that handle nuts and other allergens.

Timing: 6 PM to 10:00 PM
Price:$225

A very special evening awaits our VIP guests — a rare chance to sit back, watch a master at work, and enjoy the best of Sticky Rice in one unforgettable experience.

Masterclass Demonstration + Chef’s Table Dinner

This intimate Master Class and Chef’s Table Dinner combines a live, behind-the-scenes cooking demonstration with stylish dining and boutique wine matching. You’ll be treated to multiple chef demonstrations throughout the night, punctuated by a four-course degustation served at the table.

It’s the best of both worlds: learn from an award-winning chef, soak up professional tips and restaurant secrets, then enjoy the delicious results — wine in hand.

Expect an atmosphere that’s equal parts exclusive, relaxed and inspiring. You’re not cooking tonight — you’re the VIP.

Includes

Live cooking demonstrations and masterclass insights

Four-course Chef’s Table degustation dinner

Matched boutique wines

Stories, techniques, and take-home inspiration from the chef

About the Chef: Jordan Theodoros

Chef Jordan Theodoros brings over 30 years of experience to the table. He trained under legendary chef David Thompson (Long Chim) at Darley Street Thai in Sydney, then went on to live and work abroad in Myanmar, Shanghai and Rajasthan.

Back in South Australia, Jordan established and ran two highly successful restaurants: The Aquacaf in Goolwa and Peel Street in Adelaide.

A renowned authority on Thai cuisine with a devoted following, Jordan is celebrated for his award-winning Asian and Middle Eastern flavours — and for being an exceptional presenter and storyteller, blending food, culture, and behind-the-scenes restaurant wisdom into a truly entertaining night.

Menu

King prawns, Smashed cucumber, soy peanuts, black fungus, chilli vinegar, 

Vietnamese grilled beef salad. 

Green curry of pork, wild ginger and pea eggplant.

Cardamom ginger and star anise ice cream with torched figs

Timing: 10 AM to 2:00 PM
Price:$185

The real deal Mexican class with Chef Genevieve Harris. Learn to make your own tacos using traditional corn flour and your own Queso fresco cheese!!! 

CLASS MENU

-Grilled corn seasoned with chili and cayenne, drizzled with mayonnaise and queso fresco. 

-Sauteed King prawns flamed in tequila with avocado, cucumber and tomato salsa. 

-Corn tortillas Make your own tortillas and taco shells using traditional masa harina corn flour. 

-Chicken fajita - Marinated and charred chicken, capsicums, and onion served in freshly cooked corn tortillas. 

-Beef mole- Minced beef cooked with tomatoes, spices and finished with dark chocolate to add rich slightly 

bitter under notes.

-Red cabbage and pickled jalapeno chili slaw. 

-Dessert- Mexican milk cake - Tres Leches 

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home. 

Allergy Warning – Mexican Food Fiesta

This class menu contains: shellfish (prawns), dairy (cheese, cream, milk, yoghurt, butter), egg (mayonnaise, cake), gluten/wheat (Mexican 3-milk cake; some commercial products may also contain gluten), sesame (sesame seeds in beef mole), mustard (Dijon in mayonnaise), garlic/onion, chili, and alcohol (tequila, dry sherry).
Dark chocolate used in the mole may contain soy and traces of nuts depending on brand.

No peanuts or tree nuts are used in the recipes, but ingredients may be produced in facilities that handle nuts and other allergens.

Timing: 5:30 PM to 9:30 PM
Price:$185

Get your hands into the wok and your senses into overdrive with this flavour-packed, skill-building class that celebrates the bold, fresh, and fiery cuisine of Thailand. You’ll master high-heat stir-fries, craft your own  curry paste from scratch, and layer complex textures and flavours like a chef. From mastering wok-charred drunken noodles to northern-style Chiang Mai curry and zesty prawn salads, every dish in this class is designed to taste like it came straight from a Thai street stall or modern Asian bistro. Perfect for new or confident home cooks ready to step up and create restaurant-quality Thai dishes at home.

CLASS MENU

Wok-Fried Drunken Noodles with Chicken & Holy Basil
Master high-heat wok technique, balance bold Thai flavours, and perfect noodle texture.

Lemongrass Prawn Salad with Green Pawpaw & Chilli Jam
Learn prep work, build flavour with aromatics, and discover chilli jam.

Chiang Mai Chicken Curry with Warm Spices & Peanuts
Grind a curry paste from scratch, temper spices, and braise chicken to fragrant tenderness.

Caramelised Pork & Eggplant Salad with Crispy Garlic
Develop caramelisation skills, smoke and char vegetables, and layer textures like a pro.

Allergy Warning – Essential Thai Adventure

This class menu contains: peanuts, tree nuts (cashew), shellfish (prawns), fish and fish products (fish sauce, shrimp paste, oyster sauce), gluten/wheat (soy sauces, flour coatings, some noodles), egg, soy, chili, garlic/onion, and coriander.

Please note: peanuts and cashew nuts are used in these recipes.
While we do not intentionally use other nuts, ingredients may be produced in facilities that handle a range of allergens.

Timing: 2 PM to 6:00 PM
Price:$185

CLASS MENU

Korean pan fried dumplings with pork, beef, ginger and shiitake mushrooms, served with chilli soy vinegar dipping sauce. 

Ramen noodle bowl with Char Siu Pork and soy egg. 

Korean chicken with sticky sauce, Gochujang pepper and sesame.

Stir-fried prawns with Asian greens, shimeji mushroom and young ginger.

Chef Yukiko Anschutz 

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home. 

Allergy Warning – Korean & South East Asian Feast

This class menu contains: gluten/wheat (ramen noodles, dumpling wrappers, Korean fried chicken flour, soy sauces), egg (soy eggs, some noodles, batters), soy (multiple soy sauces, tofu), sesame (sesame oil and roasted sesame seeds), seafood/shellfish (prawns, dried shrimp, dried scallops), pork and chicken, garlic/onion, chili, mushrooms, and alcohol (sake, mirin, rice wine).

No peanuts or tree nuts are used in these recipes, however some ingredients may be manufactured in facilities that handle nuts and other allergens.

Timing: 6 PM to 8:00 PM
Price:$965

Experience a Private Japanese Cooking Class with our Japanese Chef whilst staying overnight in our Japanese Villa. Your package also includes breakfast provisions for 2, special welcome goodies and Japanese Teas. Available mid week Mon-Thursday am or pm

Timing: 6 PM to 8:00 PM
Price:$800

Private Class in the Villa

Timing: 6 PM to 10:00 PM
Price:$185

Pork Belly, Bang Bang Chicken , Drunken noodles- This class has it all!

CLASS MENU

Twiced cooked tamarind pork belly, with green pawpaw and apple slaw. 

Crying tiger char-grilled beef with roasted rice and spicy dipping sauce with lettuce and chilli pepper cassava.

 Bang Bang Chicken; marinated crispy chicken with five spiced salt. 

Drunken Noodles with Chicken, egg, Kaffir lime and fried basil.

WARNING This particular class contains seafood products. 

Chef Yukiko Anchultz 

Allergy Warning – Sensational Gluten Free Asian

This class menu contains: peanuts (green pawpaw & apple slaw garnish), fish and fish products (fish sauce, oyster sauce, Nam Pla Prik, Nam Jim Jeaw), soy (GF soy/tamari, Thai soy, sauces, mayonnaise), egg (Bang Bang chicken batter & mayo), dairy (buttermilk), garlic/onion, chili, and coriander/herbs.

The menu is designed to be gluten-free (GF soy sauces, GF flours, rice noodles, glass noodles), but ingredients are prepared in a shared kitchen so trace gluten may still be present.

Timing: 10 AM to 2:00 PM
Price:$185

A fabulous new Middle Eastern Feast. 

CLASS MENU

Hummus with barbecued flatbread and za’atar. 

Barbecued lamb skewers marinated in ‘hilbeh’ served with a baby spinach salad, pomegranate, mint and yoghurt dressing. 

Chicken thighs marinated in chermoula and barbecued. 

Harissa marinated beef fillet, barbecued and served with roasted eggplant and tomato salad. 

Spiced couscous with fresh herbs.

Deep fried almond pastries with honey and orange blossom syrup. (A small sweet and syrupy finish) 

Chef Genevieve Harris. Seafood Free Class, which is safe for peanut and seafood allergies.

Allergy Warning – Middle Eastern Meat Lovers Feast

This class menu contains: gluten/wheat (yoghurt flatbread, couscous, almond pastries), dairy (yoghurt, butter, ghee, milk), egg (almond pastries), sesame (tahini & sesame seeds in hummus/za’atar), tree nuts (almonds in the pastries), legumes (chickpeas, broad beans, fenugreek), garlic/onion, and chili.

Please note: sesame and almonds are used in these recipes.
No peanuts are used, but some ingredients may be produced in facilities that handle peanuts and other allergens.

Timing: 5:30 PM to 9:30 PM
Price:$185

Modern Asian Favourites with Chef Yukiko Anschultz

If you love vibrant Asian flavours but want more confidence bringing them together at home, this hands-on class is for you.

Former Shiki chef Yukiko Anschultz will guide you through a menu that looks impressive but is built on clear, achievable techniques. You’ll learn how to balance sweet, sour, salty and spice, cook seafood perfectly, master crispy pork, and create restaurant-quality results — without the stress.

This is about flavour, confidence and cooking dishes you’ll want to make again. What a feast..what a class!

CLASS MENU

Entrée
Pan-fried scallops on betel leaves with bright Nam Jim dressing

Mains
Crispy pork belly with Asian herbs
Pan-seared barramundi with pickled cucumber, ginger-soy dressing & toasted coconut
Prawns with zucchini flower and fragrant yam salad

Served with lime-infused jasmine rice

Dessert
Yuzu cheesecake

Not suitable for vegetarian, Celiac or Fish and Seafood allergy diets.

Timing: 2 PM to 6:00 PM
Price:$175

A best seller! The best of Vietnamese cuisine is covered in this class of essential recipes with Chef Yukiko Anschutz

CLASS MENU 

Succulent Beef Kebabs on lemon grass stalks with nuoc cham. 

Vietnamese Shredded chicken and cabbage salad with coconut and Vietnamese herbs. 

Vietnamese crispy stuffed crepes with sizzling pork and prawns. 

Steamed delicate white fish fillets with aromatics and finished in traditional style with sizzling peanut and spring onion oil. 

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. If you have personal preferences, you will still learn the skills so that you can change our recipes at home. 

WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: 6 PM to 8:00 PM
Price:$965

Experience a Private Japanese Cooking Class with our Japanese Chef whilst staying overnight in our Japanese Villa. Your package also includes breakfast provisions for 2, special welcome goodies and Japanese Teas. Available mid week Mon-Thursday am or pm

Timing: 6 PM to 10:00 PM
Price:$185

Taste your way around Thailand while learning how to prepare soft shell crab, confit duck and a red curry paste.

CLASS MENU

-Melting confit duck parcels; Tender slow cooked duck, shredded and wrapped in betel leaves with a fresh coconut paste dressing. 

-Crispy Salt and pepper soft shell crab with green shallot and chilli, lime, pepper; Master the art of Crispy Salt and Pepper Crab. 

-Stir fried beef with Kaffir lime and Thai eggplant; This is a handmade red curry paste ( made in class) which is used to create a Thai aromatic beef stir fry enhanced with kaffir lime. 

-Twice cooked, tamarind pork belly, with green paw paw and apple slaw. 

-Quick Mango sorbet a great dessert to finish. 

MENU NOTES: Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home. 

Allergy warning: This Tasting Thailand menu contains peanuts, shellfish/crustacean (prawns, soft shell crab, dried shrimp), fish & fish sauce, shrimp paste, gluten (wheat/tempera flour, soy-based sauces), soy, coconut, chilli and alliums (onion, garlic, shallot). It is not peanut-free and not suitable for guests with serious peanut, shellfish or fish allergies.

Timing: 10 AM to 2:00 PM
Price:$180

In this exciting 4 hour hands on cooking class, you will learn how to create delicious handmade pasta dishes from scratch and then you will enjoy a lunch with wine as your celebrate your new found skills.

During the class, you will not only learn the best-kept recipe secrets from a real Italian chef, Luca Guiotto but you will also have the opportunity to both handcraft and use a pasta laminating machine.

Perfect for all beginners, our experienced chef will guide you step-by-step through the entire process, ensuring you feel confident and comfortable every step of the way. You'll be amazed at how quickly you'll pick up the skills and techniques needed to create restaurant-quality Italian pasta.

By the end of the class, you'll not only have the knowledge and skills to make your pasta and sauces at home but you'll also enjoy a restaurant quality lunch of mouth-watering pasta in our private dining room with your new foodie friends. Get ready to be the envy of all your family and friends as you recreate and serve up these delicious recipes again at your next home gathering.

Menu:

• Crispy sourdough fingers with whipped ricotta & smoky chilli oil
• Hand-rolled basil-infused gnocchetti di semola with SA calamari, capers, olives & heirloom tomato
• Hand-cut pappardelle with pork & fennel sausage ragout, kale & garlic pangrattato
• Carnaroli risotto with saffron stock, spring peas, asparagus & lemon oil

Perfect for beginners, this class will give you the confidence to recreate these restaurant-quality dishes at home.

Please note: Please note these class recipes cannot be adapted for allergies and ingredient preferences. This class contains gluten, dairy, meat and seafood and nuts and is not suitable for vegetarians.

Timing: 5:30 PM to 9:30 PM
Price:$175

All the essentials of Thai cuisine are taught in this class, with a menu full of favourite dishes for easy entertaining or every day dinners, with Chef Yukiko Anschutz.

CLASS MENU

Crispy Spring Rolls w Sweet Chili sauce.

Green Curry of Prawn with Thai Basil. 

Stir-fry Chicken and Cashew with Dried Chili and Baby Corn. 

Thai Beef Salad w Hot and Sour Dressing.  

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home.

WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: 2 PM to 6:00 PM
Price:$185

A most popular class with the most requested Thai dishes included, with chef Yukiko Anschutz.

MENU 

Sea stars in a light red curry and coconut sauce; these delicious open dumplings are filled with chicken and prawn mince and coated in a spiced coconut sauce. 

Thai Chicken cashew nut - the all time favourite stir fry.

Crispy prawns stir fried with sweet soy, lemongrass and basil. 

Pad See Ew Beef Noodles. Flat rice noodles in soy and oyster sauce with tender beef strips and egg.  

Menu Notes Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home. 

Allergy Warning – Taste of Thailand with Chef Yukiko Anschutz

This class menu contains:
tree nuts (cashews in Thai chicken cashew nut), shellfish (prawns, shrimp paste),fish and fish products (fish sauce, oyster sauce, curry pastes),
gluten/wheat (dumpling wrappers, Pad See Ew sauces, soy sauces unless specifically gluten free),
soy (Thai soy sauces, sweet soy, seasoning sauces), egg (Pad See Ew with egg), coconut (coconut milk in the light red curry sauce), garlic/onion, and chili.

Please note: cashew nuts are used in this class; peanuts are not used in the recipes but may be present via manufacturing traces.

Timing: 6 PM to 8:00 PM
Price:$125

Love Dumplings? You'll love this class. 

This 2 hour hands-on workshop class is totally dedicated to the recipe fillings, shaping and cooking techniques and dipping sauces that make dumplings the most sought after Asian food. 

Thai Steamed Chicken Dumplings – served with green nam jim dressing

Japanese Pan-Fried Gyoza – with chilli soy dipping sauce

Chicken & Water Chestnut Flower Dumplings – with spring onion oil and sesame-ginger dipping sauce

You will be learning the best kept recipe secrets and eating the best variety of hand crafted dumplings for the rest of your days. 

"A must do class for Dumpling lovers". 

Not suitable for vegetarians or Gluten Free.

Timing: 6 PM to 10:00 PM
Price:$185

Welcome to the world of Chef Jett Presepio, Head Chef at Peel Street. He’s stepping away from the restaurant for one night to teach you how to master Asian cuisine at home.

He’s prepared a sensational menu for this hands-on class:

-Steamed prawn and garlic chive dumplings with black vinegar dressing

-Thai-style golden egg nets with stir-fried prawn and peanut cucumber pickle

-Coconut-braised duck with red curry sauce, bamboo shoots, Thai eggplant, Thai basil, and kaffir lime

-Som tum salad

-Coconut rice

Join us for an unforgettable evening of flavour and technique!

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home. 

WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: 2 PM to 6:00 PM
Price:$185

An unmissable class full of delicious Thai favourites with chef Yukiko Anschutz.

MENU

Szechuan salt & pepper beef with smoked chilli, kaffir lime.

Steamed prawn and pork dumplings , peanut nam jim.

Pad Thai noodles with chicken, nam pla prik.

Banana blossom chicken salad, roasted chilli jam dressing.

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. If you have personal preferences, you will still learn the skills so that you can change our recipes at home. 

This class uses peanuts, shellfish (prawns), fish sauce, gluten (wheat noodles/wrappers & sauces), soy, sesame, egg, coconut, chilli and alliums (onion, garlic, shallot).  This class is not suitable for guests with serious food allergies, especially peanut or shellfish allergies.

Timing: 6 PM to 10:00 PM
Price:$185

A real culinary adventure around South East Asia. We are off to Malaysia, Thailand, Vietnam and more! 

CLASS MENU

Malay-Beef Satay with peanut sauce.

Thai- Red curry of Chicken with kaffir lime leaf. 

Vietnamese- lemongrass pork with caramel soy, black pepper and sesame.

Cambodian- chargrilled calamari,crispy fish and pomelo salad with red chili Nahm Jim.

Baked coconut slice. 

With our top professional Chef in Asian cuisine Yukiko Anschutz 

Menu Notes Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home.

Allergy warning: This menu contains peanuts and may contain other tree nuts, as well as shellfish, fish sauce, soy, gluten, egg, sesame and dairy. Our kitchen handles all major allergens and cross-contamination is possible. This class is not suitable for guests with severe food allergies, especially peanut or tree-nut allergy.

Timing: 10 AM to 2:00 PM
Price:$185

A fabulous new Middle Eastern Feast. 

CLASS MENU

Hummus with barbecued flatbread and za’atar. 

Barbecued lamb skewers marinated in ‘hilbeh’ served with a baby spinach salad, pomegranate, mint and yoghurt dressing. 

Chicken thighs marinated in chermoula and barbecued. 

Harissa marinated beef fillet, barbecued and served with roasted eggplant and tomato salad. 

Spiced couscous with fresh herbs.

Deep fried almond pastries with honey and orange blossom syrup. (A small sweet and syrupy finish) 

Chef Genevieve Harris. Seafood Free Class, which is safe for peanut and seafood allergies.

Allergy Warning – Middle Eastern Meat Lovers Feast

This class menu contains: gluten/wheat (yoghurt flatbread, couscous, almond pastries), dairy (yoghurt, butter, ghee, milk), egg (almond pastries), sesame (tahini & sesame seeds in hummus/za’atar), tree nuts (almonds in the pastries), legumes (chickpeas, broad beans, fenugreek), garlic/onion, and chili.

Please note: sesame and almonds are used in these recipes.
No peanuts are used, but some ingredients may be produced in facilities that handle peanuts and other allergens.

Timing: 5:30 PM to 9:30 PM
Price:$185

An unmissable class full of delicious Thai favourites with chef Yukiko Anschutz.

MENU

Szechuan salt & pepper beef with smoked chilli, kaffir lime.

Steamed prawn and pork dumplings , peanut nam jim.

Pad Thai noodles with chicken, nam pla prik.

Banana blossom chicken salad, roasted chilli jam dressing.

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. If you have personal preferences, you will still learn the skills so that you can change our recipes at home. 

This class uses peanuts, shellfish (prawns), fish sauce, gluten (wheat noodles/wrappers & sauces), soy, sesame, egg, coconut, chilli and alliums (onion, garlic, shallot).  This class is not suitable for guests with serious food allergies, especially peanut or shellfish allergies.

Timing: 2 PM to 6:00 PM
Price:$185

Pork Belly, Bang Bang Chicken , Drunken noodles- This class has it all!

CLASS MENU

Twiced cooked tamarind pork belly, with green pawpaw and apple slaw. 

Crying tiger char-grilled beef with roasted rice and spicy dipping sauce with lettuce and chilli pepper cassava.

 Bang Bang Chicken; marinated crispy chicken with five spiced salt. 

Drunken Noodles with Chicken, egg, Kaffir lime and fried basil.

WARNING This particular class contains seafood products. 

Chef Yukiko Anchultz 

Allergy Warning – Sensational Gluten Free Asian

This class menu contains: peanuts (green pawpaw & apple slaw garnish), fish and fish products (fish sauce, oyster sauce, Nam Pla Prik, Nam Jim Jeaw), soy (GF soy/tamari, Thai soy, sauces, mayonnaise), egg (Bang Bang chicken batter & mayo), dairy (buttermilk), garlic/onion, chili, and coriander/herbs.

The menu is designed to be gluten-free (GF soy sauces, GF flours, rice noodles, glass noodles), but ingredients are prepared in a shared kitchen so trace gluten may still be present.

Timing: 10 AM to 1:00 PM
Price:$1400

Private Classes are a great way to celebrate with friends and family or as a memorable collaborative Team Build for corporate groups. 

Our Private Class options can be 2, 3 or 4 hours in duration and can include 2-34 people.

You can get a Quick Instant Quote online by clicking here

 https://www.stickyricecookingschool.com.au/group-quote. 

-Get an Instant Quote

-Secure this date and session time with a deposit to lock it in. 

-We will then contact you with details on how to create your tailor made experience.

Choices include

• a hands-on cooking class or demonstration class with one of our professional chefs. Our classes are brilliant fun and a very inclusive activity for everyone of all skill levels.
• lunch or dinner ( depending on your start time)
• recipe/menu options for entrée and mains dining breaks, served in our private dining room with table service. 
• large choice of global cuisines- let us know if you prefer Asian or non-Asian style cuisine.
• complimentary wine and soft drinks with the meal
• recipes to take home for everyone
• Depending on your focus you may want to have some structure or grouping of teams. Choice of social /collaborative/teams/competition/style class. 
• No washing up! Our professional team take care of everything.

Alternatively you can email us your inquiry to request other start times to [email protected]

Timing: 6 PM to 10:00 PM
Price:$185

Ex Shiki Chef teaches a fabulous class for Japanese Food lovers.

CLASS MENU

Pork Gyoza dumplings.

Traditional Teriyaki Chicken.

Tempura seafood.

Tempura Vegetables.

Beef rolls with green beans and sweet BBQ sauce. 

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home.

Allergy Warning – Essential Japanese

This class menu contains: gluten/wheat (tempura flour, gyoza wrappers, soy/BBQ sauces, flour), soy, fish (whiting, bonito dashi, fish-based sauces), shellfish (prawns), dairy (butter), sesame (oil and possibly chilli oil), garlic/onion, chili, mushrooms and alcohol (sake, mirin).

No peanuts or tree nuts are used in the recipes, however ingredients may be produced in facilities that handle nuts and other allergens.

Timing: 10 AM to 2:00 PM
Price:$185

Another adventurous vegetarian menu with chef Tania. Get ready to cook!

CLASS MENU

Beetroot tarte Tatin, goats’ cheese, orange, walnut and honey pesto. 

Teriyaki butter roasted King browns, creamy parmesan polenta, charred broccolini, carrot jam. 

Carrot, miso, and coconut hummus with kaffir lime, served with flatbread. 

Caramelised pumpkin, spiced eggplant jam, toasted seeds and Adelaide Hills fetta. 

Chocolate beetroot brownie, vegan chocolate mousse and pistachio.

Allergy Warning – Vegetarian Feast with Chef Tania

This class menu contains: Tree nuts: walnuts, almonds, pistachios Sesame: tahini in the hummus Seeds: pumpkin and sunflower seeds

Dairy: goats curd, fetta, parmesan, butter, milk, Gluten/wheat: Soy: miso paste, silken tofu. Coconut: garlic/onion and chili across multiple dishes

No peanuts are used in these recipes. However, some ingredients may be produced in facilities that also handle peanuts and other nuts, so trace amounts cannot be guaranteed.

No eggs, meat, fish or shellfish are used in this class.

Timing: 5:30 PM to 9:30 PM
Price:$185

You are guaranteed to love these Vietnamese classics. 

CLASS MENU

Skewered Lemongrass and Five Spice Chicken with Sticky Rice and Sesame.

Char grilled Prawns with Lotus Root Salad and Vietnamese pickles.

Vietnamese Barbecue Pork with Hoi Sin, Iceberg Cups, Noodles and Herbs.

Chargrilled Succulent Beef with Peanut, Nuoc Cham, Vietnamese Herbs. 

Chef Yukiko Anschutz 

MENU NOTES WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs. Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home.

Timing: 2 PM to 6:00 PM
Price:$185

Perfect for seafood-free foodies, this class will take your taste buds on a journey with this incredible menu.

Hand-Crafted Pork & Ginger Dumplings – With Chili Vinegar dressing. Learn the art of dumpling-making, from creating the perfect filling to folding perfect parcels of flavor. 

Thai Beef Red Curry – Master a rich, aromatic curry enhanced with fragrant Thai basil for the ultimate comfort dish. 

Warm Chicken Laarb Salad – Discover the secrets of balancing tangy, savory, and herbaceous notes with toasted sticky rice and fresh Asian herbs. 

Chicken Cashew Stir-Fry – Perfect your wok skills with this vibrant stir-fry featuring wok tossed chicken, crunchy cashews, fiery dried chili, and seasonal greens. 

This class is ideal for anyone passionate about creating and tasting fresh, bold, and authentic Asian dishes—no seafood required!

This class contains Gluten, Nuts and Meat Recipes. Not suitable for celiac, vegan or vegetarian diets. No Seafood or Seafood products are used.

NB Please note recipes cannot be adapted for individual ingredient preferences in class.

Timing: 6 PM to 10:00 PM
Price:$185

New Menu- First release -Taste your way around Thailand while learning how to prepare slow cooked aromatic duck: discover why betel leaves make for an easy but wow factor Thai starter: and learn everyone's favourite- crispy pork belly and homemade pounded red curry paste. ( no jars here!) 

MENU

Sautéed prawns with roasted peanuts wrapped in betel leaves with a coconut and shrimp paste dressing. 

Twice cooked, tamarind pork belly, with green paw paw and apple slaw.

Stir fried beef with Kaffir lime and Thai eggplant; This is a handmade red curry paste ( made in class) which is used to create a Thai aromatic beef stir fry enhanced with kaffir lime. 

Braised master stock duck with cinnamon, star anise and manderine. 

Mango Sorbet 

MENU NOTES: 

Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home. Allergy warning: This Tasting Thailand menu contains peanuts, shellfish/crustacean (prawns, dried shrimp), fish & fish sauce, shrimp paste, gluten , soy, coconut, chilli and alliums (onion, garlic, shallot). It is not peanut-free and not suitable for guests with serious peanut, shellfish or fish allergies.

Timing: 10 AM to 2:00 PM
Price:$190

Early Release Tickets – Mediterranean Spice Road: From Levant to Maghreb. Join acclaimed South Australian chef, food writer and much-loved cookery teacher Rosa Matto — 2026 South Australian Senior Australian of the Year nominee — for an unforgettable journey along the ancient Spice Road. With more than four decades of teaching experience and extensive travel and food tours throughout Europe and the Middle East, Rosa brings first hand cultural and fun insight, deep respect for tradition and vibrant storytelling to every class. She describes herself as a teacher first and chef second — and her warmth, knowledge and generosity shine in the kitchen. In this hands-on experience, we travel from the Levant to the Maghreb, exploring the bold spices, fragrant herbs and sun-drenched dishes of Lebanese, Turkish, Moroccan and Tunisian cuisine. Expect a sensory journey through bustling markets, family tables and fragrant spice stalls — generous, soulful food designed to be shared. Menu Coming Soon

Timing: 5:30 PM to 9:30 PM
Price:$185

Join us for a hands-on journey through Thai and Vietnamese cuisine — a class designed to sharpen your cooking skills while delighting your tastebuds. Learn authentic techniques, master bold and balanced flavours, and leave with the confidence to recreate these restaurant-quality dishes at home. A true skill-building must and an unforgettable dining experience rolled into one.

CLASS MENU

Steamed Chicken & Prawn Dumplings
Delicate parcels served with soy and chilli dipping sauce.
Learn the art of dumpling folding — a crowd-pleaser you’ll be proud to master.

Green Curry of Chicken with Thai Basil
A fragrant Thai classic, paired with jasmine rice.
Discover how to balance spice, sweetness, and herbs for restaurant-quality curry at home.

Bamboo-Steamed Chicken Breast
Infused with coriander and lemongrass.
Master gentle steaming techniques that lock in flavour and freshness.

Wok-Tossed Lemongrass Seafood 
Prawns, scallops, squid, and fish with garlic, ginger, lemongrass, and crispy shallots.
Gain confidence with wok skills and timing to create sensational seafood every time.

With Chef Yukiko Anschutz. 

Menu Notes Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home. 

Allergy Warning – Thai & Vietnamese Feast

Dishes in this class may contain or include:

Shellfish / crustaceans: prawns, Fish & seafood: fish sauce, oyster sauce, fish balls, squid, scallops

Egg: may be present in some brands of wonton wrappers, Gluten: wonton wrappers, Soy: Sesame: sesame oil Coconut:  garlic, onion, shallots, spring onion used throughout, Mushroom / fungus: dried black fungus, mushroom sauce.

No peanuts or peanut products are used in these recipes.

The class is peanut-free by ingredients, but all food is prepared in a shared kitchen where peanuts and tree nuts are handled, so trace exposure cannot be guaranteed.

Timing: 2 PM to 6:00 PM
Price:$185

A most popular class with the most requested Thai dishes included, with chef Yukiko Anschutz.

MENU 

Sea stars in a light red curry and coconut sauce; these delicious open dumplings are filled with chicken and prawn mince and coated in a spiced coconut sauce. 

Thai Chicken cashew nut - the all time favourite stir fry.

Crispy prawns stir fried with sweet soy, lemongrass and basil. 

Pad See Ew Beef Noodles. Flat rice noodles in soy and oyster sauce with tender beef strips and egg.  

Menu Notes Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home. 

Allergy Warning – Taste of Thailand with Chef Yukiko Anschutz

This class menu contains:
tree nuts (cashews in Thai chicken cashew nut), shellfish (prawns, shrimp paste),fish and fish products (fish sauce, oyster sauce, curry pastes),
gluten/wheat (dumpling wrappers, Pad See Ew sauces, soy sauces unless specifically gluten free),
soy (Thai soy sauces, sweet soy, seasoning sauces), egg (Pad See Ew with egg), coconut (coconut milk in the light red curry sauce), garlic/onion, and chili.

Please note: cashew nuts are used in this class; peanuts are not used in the recipes but may be present via manufacturing traces.

Timing: 6 PM to 10:00 PM
Price:$190

Early Release Tickets- Join us for a vibrant, hands-on class with Chef Brad Sappenberghs, owner of Comida Hahndorf and a passionate champion of Spanish cuisine. Brad’s cooking is bold, generous and rooted in tradition — smoky paprika, saffron, romesco, slow braises and seafood kissed with garlic and sherry. Cook side-by-side, learn authentic techniques, then gather to share a relaxed Spanish feast together.

Menu Coming Soon

Timing: 10 AM to 2:00 PM
Price:$190

Early Release Tickets-Step into a kitchen alive with heat, colour and bold Mexican, Cuban and Jamaican flavour. In this vibrant hands-on class, Executive Chef Mark McNamara brings the energy of Mexican street food and Latin coastal cooking straight to your bench. Menu Coming Soon

Timing: 5:30 PM to 9:30 PM
Price:$185

Get your hands into the wok and your senses into overdrive with this flavour-packed, skill-building class that celebrates the bold, fresh, and fiery cuisine of Thailand. You’ll master high-heat stir-fries, craft your own  curry paste from scratch, and layer complex textures and flavours like a chef. From mastering wok-charred drunken noodles to northern-style Chiang Mai curry and zesty prawn salads, every dish in this class is designed to taste like it came straight from a Thai street stall or modern Asian bistro. Perfect for new or confident home cooks ready to step up and create restaurant-quality Thai dishes at home.

CLASS MENU

Wok-Fried Drunken Noodles with Chicken & Holy Basil
Master high-heat wok technique, balance bold Thai flavours, and perfect noodle texture.

Lemongrass Prawn Salad with Green Pawpaw & Chilli Jam
Learn prep work, build flavour with aromatics, and discover chilli jam.

Chiang Mai Chicken Curry with Warm Spices & Peanuts
Grind a curry paste from scratch, temper spices, and braise chicken to fragrant tenderness.

Caramelised Pork & Eggplant Salad with Crispy Garlic
Develop caramelisation skills, smoke and char vegetables, and layer textures like a pro.

Allergy Warning – Essential Thai Adventure

This class menu contains: peanuts, tree nuts (cashew), shellfish (prawns), fish and fish products (fish sauce, shrimp paste, oyster sauce), gluten/wheat (soy sauces, flour coatings, some noodles), egg, soy, chili, garlic/onion, and coriander.

Please note: peanuts and cashew nuts are used in these recipes.
While we do not intentionally use other nuts, ingredients may be produced in facilities that handle a range of allergens.

Timing: 2 PM to 6:00 PM
Price:$185

“Excellent experience, l would rate 10 stars ? if it let me. The coking course with Yuki was great and now l can cook all these yummy  dishes from scratch. l had a brilliant time and am ready to book my next lesson. Highly recommend.”

CLASS MENU

Miang of Beef and Peanut on Betel Leaves

Hot and Sour Char Grilled Prawn and Zucchini Flower Salad.

Penang Chicken with Fresh Coconut.

Whole Lemongrass Snapper in Lotus Leaf

Pineapple, rum and coconut

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home. 

Allergy Warning – Thai & Vietnamese Banquet is Gluten Free

This class menu contains:

Peanuts & peanut products: Tree nuts / coconut: Fish: Shellfish / crustaceans: prawns, shrimp paste in peanut curry paste. Egg: Soy:  garlic, onions, shallots used throughout

This class is not peanut-free. Peanuts and peanut oil are core ingredients in multiple dishes, and it is not suitable for guests with peanut allergies.

Timing: 6 PM to 10:00 PM
Price:$190

Early release tickets- Limited to 2 classes only in 2026 this is the return of Phil Helyard with a delicious new Peel Street Class.

Menu: 

• Coming soon

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home.

WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: 10 AM to 2:00 PM
Price:$180

In this exciting 4 hour hands on cooking class, you will learn how to create delicious handmade pasta dishes from scratch and then you will enjoy a lunch with wine as your celebrate your new found skills.

During the class, you will not only learn the best-kept recipe secrets from a real Italian chef, Luca Guiotto but you will also have the opportunity to both handcraft and use a pasta laminating machine.

Perfect for all beginners, our experienced chef will guide you step-by-step through the entire process, ensuring you feel confident and comfortable every step of the way. You'll be amazed at how quickly you'll pick up the skills and techniques needed to create restaurant-quality Italian pasta.

By the end of the class, you'll not only have the knowledge and skills to make your pasta and sauces at home but you'll also enjoy a restaurant quality lunch of mouth-watering pasta in our private dining room with your new foodie friends. Get ready to be the envy of all your family and friends as you recreate and serve up these delicious recipes again at your next home gathering.

Menu:

• Crispy sourdough fingers with whipped ricotta & smoky chilli oil
• Hand-rolled basil-infused gnocchetti di semola with SA calamari, capers, olives & heirloom tomato
• Hand-cut pappardelle with pork & fennel sausage ragout, kale & garlic pangrattato
• Carnaroli risotto with saffron stock, spring peas, asparagus & lemon oil

Perfect for beginners, this class will give you the confidence to recreate these restaurant-quality dishes at home.

Please note: Please note these class recipes cannot be adapted for allergies and ingredient preferences. This class contains gluten, dairy, meat and seafood and nuts and is not suitable for vegetarians.

Timing: 5:30 PM to 9:30 PM
Price:$190

Master a superb Laksa and other restaurant favourites from around South East Asia, with Chef Yukiko Anschutz

CLASS MENU 

Spicy Singapore Chicken Laksa w Coconut Milk and homemade Chili Sambal. 

Vietnamese Salt and Pepper Squid. 

Thai Sticky Caramel Pork Belly with green mango salad and nam jim dressing. 

Vietnamese shredded chicken salad w lemon and chili dressing. 

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home.

WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: 2 PM to 6:00 PM
Price:$185

A sensational class full of Japanese Vegan dishes. A very Inspiring class with Ex Shiki Chef  Yukiko Anshutz!  

CLASS MENU 

Vegetarian Gyoza with wombok, water chestnuts and garlic chives served with soy and vinaigrette dressing with ra-yu Yuzu miso dengaku served on charred eggplant. 

Skewered Teriyaki Tofu with white spring onion served with Sansho pepper. 

Stir-fried king oyster mushroom with winter bamboo and sugar snaps cooked with Yuzu pepper and sweet soy. 

Matcha cream caramel (non-dairy).

Allergy Warning – Vegan Japanese 

This class is fully plant-based (no meat, fish, shellfish, eggs or dairy) but it does contain:
gluten/wheat (gyoza wrappers, soy sauces, miso, teriyaki sauce),
soy (tofu, miso, Bon soy milk, soy sauce, mushroom sauce),
sesame (sesame oil, sesame seeds, ra-yu, shichimi may contain sesame),
coconut (coconut milk in the vegan caramel),
garlic/onion & other alliums,
chili, and alcohol (sake, mirin).

No peanuts or tree nuts are used in the recipes, but some ingredients may be produced in facilities that handle nuts and other allergens.

Timing: 6 PM to 8:00 PM
Price:$0

This is a booking for the Private Chef for Villa Guests.

Timing: 6 PM to 10:00 PM
Price:$185

Join us for a hands-on journey through Thai and Vietnamese cuisine — a class designed to sharpen your cooking skills while delighting your tastebuds. Learn authentic techniques, master bold and balanced flavours, and leave with the confidence to recreate these restaurant-quality dishes at home. A true skill-building must and an unforgettable dining experience rolled into one.

CLASS MENU

Steamed Chicken & Prawn Dumplings
Delicate parcels served with soy and chilli dipping sauce.
Learn the art of dumpling folding — a crowd-pleaser you’ll be proud to master.

Green Curry of Chicken with Thai Basil
A fragrant Thai classic, paired with jasmine rice.
Discover how to balance spice, sweetness, and herbs for restaurant-quality curry at home.

Bamboo-Steamed Chicken Breast
Infused with coriander and lemongrass.
Master gentle steaming techniques that lock in flavour and freshness.

Wok-Tossed Lemongrass Seafood 
Prawns, scallops, squid, and fish with garlic, ginger, lemongrass, and crispy shallots.
Gain confidence with wok skills and timing to create sensational seafood every time.

With Chef Yukiko Anschutz. 

Menu Notes Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home. 

Allergy Warning – Thai & Vietnamese Feast

Dishes in this class may contain or include:

Shellfish / crustaceans: prawns, Fish & seafood: fish sauce, oyster sauce, fish balls, squid, scallops

Egg: may be present in some brands of wonton wrappers, Gluten: wonton wrappers, Soy: Sesame: sesame oil Coconut:  garlic, onion, shallots, spring onion used throughout, Mushroom / fungus: dried black fungus, mushroom sauce.

No peanuts or peanut products are used in these recipes.

The class is peanut-free by ingredients, but all food is prepared in a shared kitchen where peanuts and tree nuts are handled, so trace exposure cannot be guaranteed.

Timing: 10 AM to 2:00 PM
Price:$185

A brilliant class with Chef Genevieve Harris. 

CLASS MENU

Mastering Chargrill - Marinated chicken satay sticks with peanut sauce. 

Mastering a wok - Nasi Goreng - The famous Malaysian fried rice. 

Mastering Curries - Beef rendang Curry - tender beef and potato cooked in a hand pounded curry paste with coconut milk and whole spices. 

Mastering Fish - Flathead fillets in Banana Leaf - boneless, flaky white fish marinated in a spice paste with lime leaf and tomato then wrapped in banana leaf and barbecued. 

Mastering Sticky Rice - Black sticky rice with coconut cream. 

Please note this class cannot change the following ingredients-contains nuts, egg, fish and seafood and some gluten based sauces are used.

Timing: 5:30 PM to 9:30 PM
Price:$175

In this class learn how to make your own red curry paste, mouth watering dumplings and a delicious pho! 

CLASS MENU

-Steamed Thai Chicken dumplings served with red curry sauce.

-Crispy pork belly with Chinese broccoli and fried Thai basil, stir-fried with oyster sauce, palm sugar and fish sauce. 

-Grilled lemon grass beef served with tangy Papaya salad and Vietnamese herbs. 

-Vietnamese Chicken soup; Poached chicken fillet in aromatic stock served with rice noodles, fresh herbs, sliced chilli and lime juice.

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home.

 WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: 2 PM to 6:00 PM
Price:$185

Tokyo Grill with Chef Yukiko Anschultz

Early Release Tickets- Join us for a brilliant, hands-on class with Yukiko Anschultz, former chef of Shiki, as she brings the flavours of Tokyo’s street stalls and late-night grill bars to life.

Together, you’ll prepare a beautifully layered menu: delicate Tsukune glazed in sweet soy, succulent South Australian King Prawn skewers with bright ponzu, tender ginger-soy marinated squid served over fragrant garlic fried rice, and rich miso-brushed salmon paired with crisp pickled cucumber salad.

Throughout the class, Yukiko shares the “why” behind the flavours — how to build umami, achieve perfect texture and understand the harmony that makes Japanese food so revered.

This is hands-on cooking guided by true expertise.

A taste of Tokyo.

MENU

Tsukune
Tokyo style chicken meatballs seasoned with shiso and secret spices, Char grilled and glazed with a glossy sweet soy.

SA King Prawn Skewers
Sizzling SA King prawns , served with zesty ponzu citrus-soy sauce.

Char-Grilled Squid
Ginger and soy marinated : Japanese garlic fried rice.

Miso Salmon
Char Grilled Salmon Fillet with rich miso: pickled cucumber salad.

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home.

WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: 6 PM to 10:00 PM
Price:$190

Early release tickets- Limited to 2 classes only in 2026 this is the return of Phil Helyard with a delicious new Peel Street Class.

Menu: 

• Coming soon

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home.

WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: 10 AM to 2:00 PM
Price:$190

Lets Level up on this Culinary Adventure- !!

Iconic Chef Mark McNamara returns for an exceptional Saturday morning series celebrating the bold, rustic flavours of North Africa and Southern Europe. In this immersive hands-on class, you’ll master spice-forward dishes, traditional breads, and regional favourites that bring the kitchens of Marrakech and Lisbon to life.

Pastéis de Bacalhau
Golden Portuguese salt cod fritters, served with house-made aioli

Mesemmen
Moroccan folded flatbread — flaky, chewy, and griddled to perfection

Frango Estufado
Slow-braised chicken with rice and peri peri spice — rich, comforting and a popular sauce to master for home.

Tangia Marrakchia
A Marrakech specialty: beef braised in preserved lemon and warm Moroccan spices

Merguez
Learn the art of handmade sausage with this bold North African spiced lamb classic

Moroccan Salads & Harissa
A colourful selection of traditional salads and a deeply spiced, homemade harissa

Queijadas de Sintra
Sweet cheese and cinnamon tarts from the hills of Portugal — delicate, fragrant, irresistible

Sorry Not GF or Seafood Free. Not vegetarian . May contain nuts. Class tuition and recipes includes all ingredients as specified.

Timing: 5:30 PM to 9:30 PM
Price:$185

An unmissable class full of delicious Thai favourites with chef Yukiko Anschutz.

MENU

Szechuan salt & pepper beef with smoked chilli, kaffir lime.

Steamed prawn and pork dumplings , peanut nam jim.

Pad Thai noodles with chicken, nam pla prik.

Banana blossom chicken salad, roasted chilli jam dressing.

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. If you have personal preferences, you will still learn the skills so that you can change our recipes at home. 

This class uses peanuts, shellfish (prawns), fish sauce, gluten (wheat noodles/wrappers & sauces), soy, sesame, egg, coconut, chilli and alliums (onion, garlic, shallot).  This class is not suitable for guests with serious food allergies, especially peanut or shellfish allergies.

Timing: 2 PM to 6:00 PM
Price:$185

Pork Belly, Bang Bang Chicken , Drunken noodles- This class has it all!

CLASS MENU

Twiced cooked tamarind pork belly, with green pawpaw and apple slaw. 

Crying tiger char-grilled beef with roasted rice and spicy dipping sauce with lettuce and chilli pepper cassava.

 Bang Bang Chicken; marinated crispy chicken with five spiced salt. 

Drunken Noodles with Chicken, egg, Kaffir lime and fried basil.

WARNING This particular class contains seafood products. 

Chef Yukiko Anchultz 

Allergy Warning – Sensational Gluten Free Asian

This class menu contains: peanuts (green pawpaw & apple slaw garnish), fish and fish products (fish sauce, oyster sauce, Nam Pla Prik, Nam Jim Jeaw), soy (GF soy/tamari, Thai soy, sauces, mayonnaise), egg (Bang Bang chicken batter & mayo), dairy (buttermilk), garlic/onion, chili, and coriander/herbs.

The menu is designed to be gluten-free (GF soy sauces, GF flours, rice noodles, glass noodles), but ingredients are prepared in a shared kitchen so trace gluten may still be present.

Timing: 6 PM to 10:00 PM
Price:$185

Modern Asian Favourites with Chef Yukiko Anschultz

If you love vibrant Asian flavours but want more confidence bringing them together at home, this hands-on class is for you.

Former Shiki chef Yukiko Anschultz will guide you through a menu that looks impressive but is built on clear, achievable techniques. You’ll learn how to balance sweet, sour, salty and spice, cook seafood perfectly, master crispy pork, and create restaurant-quality results — without the stress.

This is about flavour, confidence and cooking dishes you’ll want to make again. What a feast..what a class!

CLASS MENU

Entrée
Pan-fried scallops on betel leaves with bright Nam Jim dressing

Mains
Crispy pork belly with Asian herbs
Pan-seared barramundi with pickled cucumber, ginger-soy dressing & toasted coconut
Prawns with zucchini flower and fragrant yam salad

Served with lime-infused jasmine rice

Dessert
Yuzu cheesecake

Not suitable for vegetarian, Celiac or Fish and Seafood allergy diets.

Timing: 10 AM to 2:00 PM
Price:$190

Join acclaimed South Australian chef, food writer and 2026 South Australian Senior Australian of the Year nominee Rosa Matto for a richly layered culinary journey from Spain to Venice to Turkey. 

This is a cook’s tour through the markets, kitchens and shared tables of Europe. Inspired by Rosa’s decades of travel and leading immersive food tours throughout the Mediterranean, this hands-on class explores how regional markets and tapas bars shape the dishes we cook and the stories we tell. From lively Spanish bustling mercados, to Venetian bacari plates and vibrant Turkish bazaar flavours, you’ll prepare a series of authentic recipes that capture the character of each place. Throughout the hands-on tuition, Rosa shares the cultural insights, techniques and big stories gathered along the way — the ingredients to seek out, the traditions behind the dishes and the lessons learned at family tables. Then we sit and dine together on the feast you’ve created. A journey through flavour, culture and craft.

Timing: 5:30 PM to 9:30 PM
Price:$185

A most popular class with the most requested Thai dishes included, with chef Yukiko Anschutz.

MENU 

Sea stars in a light red curry and coconut sauce; these delicious open dumplings are filled with chicken and prawn mince and coated in a spiced coconut sauce. 

Thai Chicken cashew nut - the all time favourite stir fry.

Crispy prawns stir fried with sweet soy, lemongrass and basil. 

Pad See Ew Beef Noodles. Flat rice noodles in soy and oyster sauce with tender beef strips and egg.  

Menu Notes Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home. 

Allergy Warning – Taste of Thailand with Chef Yukiko Anschutz

This class menu contains:
tree nuts (cashews in Thai chicken cashew nut), shellfish (prawns, shrimp paste),fish and fish products (fish sauce, oyster sauce, curry pastes),
gluten/wheat (dumpling wrappers, Pad See Ew sauces, soy sauces unless specifically gluten free),
soy (Thai soy sauces, sweet soy, seasoning sauces), egg (Pad See Ew with egg), coconut (coconut milk in the light red curry sauce), garlic/onion, and chili.

Please note: cashew nuts are used in this class; peanuts are not used in the recipes but may be present via manufacturing traces.

Timing: 2 PM to 6:00 PM
Price:$190

A Seafood lovers dream class.

CLASS MENU

Freshly Shucked Oysters w Chilli Lime Juice.

 Soft Shell Crab w Red Curry Sauce and Lesser Ginger.

Seared Scallops w Roasted Chilli Ginger Vinaigrette.

King Prawn Stir fry with Garlic and Pepper.

Thai squid salad w galangal, lemongrass and Nam jim.

With Chef Yukiko Anschutz

Menu Notes Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home. 

Allergy Warning – Thai Seafood with Yukiko Anschutz

This class menu contains: shellfish & seafood (oysters, scallops, soft-shell crab, prawns, squid), fish and fish products (fish sauce, shrimp paste in curry paste, oyster sauce), gluten/wheat (tempura flour, Thai soy sauce and possibly some sauces depending on brand), soy (Thai soy sauce), coconut (coconut milk), garlic/onion, chili, and coriander/herbs.

No peanuts or tree nuts are used in these recipes, but ingredients may be produced in facilities that handle nuts and other allergens.

Timing: 10 AM to 2:00 PM
Price:$185

Perfect for seafood-free foodies, this class will take your taste buds on a journey with this incredible menu.

Hand-Crafted Pork & Ginger Dumplings – With Chili Vinegar dressing. Learn the art of dumpling-making, from creating the perfect filling to folding perfect parcels of flavor. 

Thai Beef Red Curry – Master a rich, aromatic curry enhanced with fragrant Thai basil for the ultimate comfort dish. 

Warm Chicken Laarb Salad – Discover the secrets of balancing tangy, savory, and herbaceous notes with toasted sticky rice and fresh Asian herbs. 

Chicken Cashew Stir-Fry – Perfect your wok skills with this vibrant stir-fry featuring wok tossed chicken, crunchy cashews, fiery dried chili, and seasonal greens. 

This class is ideal for anyone passionate about creating and tasting fresh, bold, and authentic Asian dishes—no seafood required!

This class contains Gluten, Nuts and Meat Recipes. Not suitable for celiac, vegan or vegetarian diets. No Seafood or Seafood products are used.

NB Please note recipes cannot be adapted for individual ingredient preferences in class.

Timing: 5:30 PM to 9:30 PM
Price:$175

All the essentials of Thai cuisine are taught in this class, with a menu full of favourite dishes for easy entertaining or every day dinners, with Chef Yukiko Anschutz.

CLASS MENU

Crispy Spring Rolls w Sweet Chili sauce.

Green Curry of Prawn with Thai Basil. 

Stir-fry Chicken and Cashew with Dried Chili and Baby Corn. 

Thai Beef Salad w Hot and Sour Dressing.  

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home.

WARNING This particular class contains seafood and nuts and is not suitable for customers with an anaphylactic allergy. The menu contains gluten and is not suitable for coeliacs.

Timing: 2 PM to 6:00 PM
Price:$185

An Amazing taste journey around wonderful SE Asia. Full of vibrant, fresh, exciting flavours and dishes you will cook time and time again. 

CLASS MENU

Traditional Drunken Noodles with Chicken and Kaffir lime.

Kingfish Ceviche. Lime cured with mint, chilli and shallot served with lime and coconut dressing. 

Char-grilled beef strips with roasted rice, peanut and crying tiger dipping sauce. 

Crispy Panko crumbed Potato cakes with Korean spices, crab, coriander and chilli Aioli. 

MENU NOTES Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home. 

Allergy Warning – Asian Adventure 2

This class menu contains: fish, shellfish (crab), egg, gluten (wheat, soy sauces, panko), soy, sesame (seeds & oil), coconut, garlic/onion, chili and coriander.

No peanuts or tree nuts are used in the recipes, however ingredients may be processed in facilities that handle nuts and other allergens.