Cooking on the Hibachi
Fire, smoke and charcoal, done right. Learn to light a hibachi safely, read the coals, build heat zones, grill meat, seafood and veg, and finish with simple sauces. Confidence around live fire, start to finish.
In this class
What you will learn
Light it safely
The chimney-starter method, no lighter fluid, with fire safety front and centre.
Read the coals
Cook over glowing coals not flames, and build hot, medium and safe zones.
Grill with zones
Sear hot then finish gentle, so nothing burns outside and stays raw inside.
Smoke and finish
Trap smoky flavour and glaze with a tare, then shut down safely.
Choose your format
Three ways to take this class
New live dates announced soon. A live session with the chef and a small group. Cook along in real time and ask anything. Recording added to your library afterwards.
- Ingredient and prep guide sent ahead
- Real-time feedback as you cook
- Friendly time-zone scheduling
- Keep the recording
Short step-by-step videos you can start tonight and re-watch forever. Learn at your own speed, pause and rewind any time.
- Watch on any device, any time
- Printable recipe and shopping list
- Lifetime access
- Upgrade to a live class any time
The full hands-on experience in a real Fleurieu kitchen, with a shared meal at the end. Next on the Fleurieu: Sunday 23 August at Bungala House. Dates, venues and prices are on our main site.
- Small group in a real kitchen
- A sit-down meal included
- Choose your venue and date
The lessons
Inside the self-paced course
- 1
Welcome and fire safety
- 2
Lighting with a chimney starter
- 3
Reading the coals and building zones
- 4
Two quick finishing sauces
- 5
Grilling, quick items then zone cooking
- 6
Smoke, finishing and safe shutdown
Good to know
Cooking on the Hibachi questions
Can I do this on a balcony?
Only if it is fully open-air and allowed where you live. Never use charcoal in an enclosed space, it produces carbon monoxide. Check your building rules.
What charcoal should I use?
Lump charcoal or good briquettes, lit with a chimney starter. Skip the lighter fluid, it is dangerous and taints the food.
How do I know the coals are ready?
They are ready when grey ash covers the outside with a glowing orange core and the flames have died down, about 15 to 20 minutes.
Do I need a lid?
No, but a lid or a loose foil tent traps smoke for extra flavour and helps cook thicker pieces.
Ready to light it up?
Pick your format and get cooking. You will keep the videos either way.