The people behind the bench
We’re Jackie and John, and we love feeding people
Fleurieu Cooking Club started because guests kept asking the same thing after every class: can I make this again at home? So we built a place where you can, live on Wednesday nights or in your own time, taught the same way we teach in person on the Fleurieu Peninsula, South Australia.
Jackie
Jackie owns and runs Fleurieu Food and Wine, designing and leading every class we teach, in person on the Fleurieu and now live from her own kitchen on Wednesday nights. She’s the author of six cookbooks, Oh My Chilli, Say Cheese, Pasta Like Nonna Makes, A Cut Above, Sausages Get Stuffed and Sparkling Soirees, and she’s the one you’ll see pleating dumplings, stretching mozzarella and pulling gnocchi off a fork in the videos here.
Her rule for every class, in person or online, hasn’t changed since day one: understand the why behind a technique and you’ll never need the recipe again.
John
John brings more than forty years in the wine industry to every Fleurieu Food and Wine experience, curating the pairings and hosting the tastings that go alongside our classes. He’s the reason our in-person guests leave knowing a little more about McLaren Vale Shiraz than when they arrived.
Stephen
Stephen joins us as guest chef for our meat-focused classes, hibachi steak in person on the Fleurieu, and he pops into the Cooking Club too whenever sausages are on the bench. If you’ve got a question about temperatures, resting times or getting a proper crust, he’s the one to ask.
Recognised for it
Awards and accreditation
Why we built this
The classroom didn’t have to end when class did
We’ve spent years running hands-on classes across the Fleurieu Peninsula and, now, in Adelaide too, and the thing guests wanted most was a way to keep cooking after they’d gone home. Fleurieu Cooking Club is that: the same classes, the same techniques, live on Wednesday nights if you want to cook along with us in real time, or self-paced if you’d rather work through it whenever suits. Joining the club itself is free, always will be, and the community inside is exactly the kind of place we’d want to be a member of ourselves, warm, a little messy, and full of people who just want to cook something good.