Yes. Club membership costs nothing, now or later. Free members get the class calendar, free class recaps, seasonal recipes and the community feed. You only ever pay for the classes you choose to take.

A self-paced class is $29 with lifetime access, with the library coming soon. A live online class is $59 per household, and includes the matching self-paced class afterwards. Sausage Making is the one exception, at $89 per household for the live session. All prices are in Australian dollars and include GST.

One ticket covers everyone cooking at your bench. Whether you cook alone or with your partner and kids, you book once, join on one screen, and cook together. You never pay per person.

Live classes run on Wednesday nights, starting at 6:30pm Adelaide time and running for about two hours. There is one class each Wednesday, and the calendar of upcoming dates is on the Classes page.

Your shopping list arrives by email the moment you book, with the full ingredient and equipment list so you have time to shop. The day before class, your class page opens with the button to join the live session.

You can move your ticket to another date free of charge with at least 7 days notice. Inside 7 days we cannot move or refund tickets, because minimum class numbers apply, but your ticket may be transferred to another person. Email bookings@fleurieufoodandwine.com.au with their name and email. If we ever need to reschedule a class, you get first choice of the next date or a full refund.

Short step-by-step videos, printable recipes, the shopping and equipment list, and lifetime access. The self-paced library is coming soon. You can pause, rewind and cook the class as many times as you like, and it never expires.

Every in-person Fleurieu Food and Wine class includes the matching online class here in the Club, plus membership of your class group, where you can share photos and ask follow-up questions. Sign up with the same email you booked with and we will connect you.

Yes, and for coeliac guests an online class has a real advantage: you cook in your own kitchen, so there is no shared-bench cross-contamination risk. The Pasta and Dumpling classes both cover the gluten-free method live.

No. Camera on or off, whatever you are comfortable with. Plenty of guests cook along with the camera off and just ask questions in the chat.

No. Every class is designed for an ordinary home kitchen, and the equipment list arrives with your booking. Where a tool is unusual we give a substitute, for example a frying pan with a lid works instead of a bamboo steamer.

Yes. Fleurieu Food and Wine runs the same classes in person at venues across the Fleurieu Peninsula in South Australia, with a shared meal at the end. See the in-person calendar at fleurieufoodandwine.com.au.