The classes
Cooking classes, live or at your own pace
Same chefs, same recipes, two ways to learn. Every class is open to cooks anywhere in the world, with an ingredient list and easy substitutions sent before you start.
Next live class · Wednesday 5 August, 6:30pm Adelaide time
Live Online Dumpling Class
Two hours live from our kitchen to yours: hot water dough, your choice of filling, and every fold explained as you go. One $59 ticket covers your whole household, and the matching self-paced class lands in your library afterwards.
Fresh Mozzarella
Make fresh mozzarella from milk: set a clean curd, heat and stretch it into glossy, stretchy cheese, then shape balls and bocconcini and store them in brine.
Haloumi
Make the squeaky grilling cheese from scratch: set and cook the curd, press it, then poach in hot whey for that signature squeak. Salt, fold with mint and grill golden.
Fresh Pasta from Scratch
Make a silky egg dough by hand, roll and cut tagliatelle, shape filled parcels, and finish with a sauce that lets the pasta shine.
Paella from Scratch
Sofrito, the right rice, and the patience to let the socarrat form. Cook the whole pan along with us live.
Sangria, the Spanish Way
Wine, brandy, citrus and time. The balance behind a proper jug, plus white and sparkling takes.
Curry Paste from Scratch
Toast, pound and blend a fresh paste, then turn it straight into dinner while it is at its best.
Mastering Gnocchi from Scratch
Pillowy potato gnocchi done properly: floury potatoes baked in their skins, just enough flour, a light hand, and brown butter and sage to finish.
Pizza at Home, Done Properly
Our house dough built for a home oven: 65 per cent hydration, a slow cold ferment for flavour, and a bake hotter than you thought your oven could manage.
Hand-Folded Dumplings
Master a tender dough, a juicy filling and six classic pleats – from the simple half-moon to the rope-edge. You will fold confidently by the end.
Cooking on the Hibachi
Light it, control it, cook on it. Master charcoal grilling – heat zones, smoke, timing and the simple sauces that make hibachi food sing.
Sausage Making
Learn the meat-to-fat ratio that matters, season with confidence, fill and link, then grill the perfect snag. Includes safe handling and storage.
Cooking with Australian Natives
Get to know lemon myrtle, native basil, saltbush, pepperberry and wattleseed – how to use them, how much, and how to build a native basil pesto and lemon myrtle oil.
Not sure where to start?
Join the Club free. Membership never costs anything: you get the class calendar, free recaps and seasonal recipes, and a community that cooks along with you.