Award-winning cooking classes across the Fleurieu Peninsula and now Adelaide. Pasta, cheese making, sausage making and more, taught in workingf venues by people who love to feed you.
1–31 August
Hands-on cooking classes, guest-chef experiences and the best of local produce — all August long, across the Fleurieu Peninsula.
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We are Jackie and John. We run the cooking classes because we love to feed people and we love this region. Our classes happen in the working venues that make South Australia what it is. Cellar doors, distilleries, historic homesteads, and now Jackson Square in Adelaide. We work alongside the chefs and producers we have come to know over years of cooking here.
You will learn real skills, eat well, drink well, and leave knowing why this Peninsula matters. Beginner or confident cook, you will find your place at our bench.
Jackie & John, Fleurieu Food and Wine
Accreditations and awards held by Fleurieu Food and Wine. Quality Tourism Accredited businesses meet rigorous national standards across safety, service, and sustainability.
Small group, hands-on, two and a half hours, a recipe book to take home. Most classes finish with a glass of South Australian wine. Choose a class type below to see the next dates and book.
This exclusive experience brings together hands-on craft, expert guidance, and a long lunch to remember all set in one of the Fleurieu Peninsula’s most beautiful historic properties.
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Indulge in an unforgettable blend of culinary mastery and premium spirits at the stunning Cut Hill Distillery. This exclusive mozzarella-making workshop is paired with tastings from the renowned Lost Phoenix Spirits range
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Join us for a hands-on pasta experience where the rolling pins are out and the sauce is simmering. In this joyful class, you’ll learn the art of traditional pasta-making from scratch – from silky sheets to perfect spaghetti and filled ravioli.
...This exclusive experience brings together hands-on craft, expert guidance, and a long lunch to remember all set in one of the Fleurieu Peninsula’s most beautiful historic properties.
...Indulge in an unforgettable blend of culinary mastery and premium spirits at the stunning Cut Hill Distillery. This exclusive mozzarella-making workshop is paired with tastings from the renowned Lost Phoenix Spirits range
...
Guests are guided step by step through making gnocchi from scratch, learning how to mix, shape and handle the dough correctly.
...This exclusive experience brings together hands-on craft, expert guidance, and a long lunch to remember all set in one of the Fleurieu Peninsula’s most beautiful historic properties.
...Join us for a hands-on pasta experience where the rolling pins are out and the sauce is simmering. In this joyful class, you’ll learn the art of traditional pasta-making from scratch – from silky sheets to perfect spaghetti and filled ravioli.
...
This exclusive experience brings together fire-cooked flavour, expert guidance, and a long lunch to remember—all set in one of the Fleurieu Peninsula’s most beautiful historic properties.
...Join us for a hands-on pasta experience where the rolling pins are out and the sauce is simmering. In this joyful class, you’ll learn the art of traditional pasta-making from scratch – from silky sheets to perfect spaghetti and filled ravioli.
...This exclusive experience brings together hands-on craft, expert guidance, and a long lunch to remember all set in one of the Fleurieu Peninsula’s most beautiful historic properties.
...
Six core class types running through the year, plus seasonal specials and guest chef events. All hands-on, all small groups, all designed for cooks of every level.
Our classes are designed as the centrepiece of a wider day on the Peninsula. Welcome drinks, a long lunch with wine, time to explore the venue and the region around it. Built sustainably, designed inclusively, in places worth the drive.
Most classes run two and a half hours and finish with a long lunch. Plan time around them. Visit a cellar door before. Stop at a jetty after. A class with us fits inside a day that becomes the highlight of your trip.
Plan your day →Local produce, reusable containers, compostable servingware, zero-waste cooking techniques taught in class. TICSA Sustainable Tourism Accredited. The kind of choices that earn the 2025 SA Tourism Gold for Excellence in Food Tourism.
Our sustainability promise →Dietary needs catered with notice. Accessibility information for every venue. Quiet support if you’re new to cooking, attentive teaching if you’re confident. Tell us what you need and we’ll make it work.
Accessibility & inclusion →What guests say
More than 1,200 guests in 2025. Five-star average. The live Google Reviews widget renders below once it is configured in WordPress.
EXCELLENTTrustindex verifies that the original source of the review is Google. Great experience with wonderful hostsPosted on GoogleTrustindex verifies that the original source of the review is Google. Great day at the Cut Hill Wall Distillery for the Mozzarella Making experience. Lots of fun and as well as making mozzarella, practical tips for when you try again at home. Jackie and her team were great, very helpful and they all enjoyed a laugh.Posted on GoogleTrustindex verifies that the original source of the review is Google. Outstanding experience. Thank you Jackie and John. We loved the Mozzarella class and the butter bonus !Posted on GoogleTrustindex verifies that the original source of the review is Google. A lovely fun experience. Jacqui and John made us and all guests welcome from the time we arrived. A welcome drink was appreciated and delicious. The setup of tools and ingredients was well organised and everything was very relaxed and casual … whilst still getting clear instructions and lots of support once you started making the mozeralla. Stretch don’t squeeze!!! Jacqui really knows her stuff and shared lots of helpful insights and skills. The gin tasting was a bonus and we also got to make some butter. You get to take home the cheese, butter and whey. All in all a lovely day and recommend as something a bit fun and different! Bravo!Posted on GoogleTrustindex verifies that the original source of the review is Google. Awesome experience. Wonderfully delivered.Posted on GoogleTrustindex verifies that the original source of the review is Google. What a perfect setting for our Mozzarella making class at Lost Pheonix Gin Distillery. Everything we needed was supplied and everyone was very enthusiastic to get stuck in. We all turned milk into Mozzarella in no time at all with smiles all round and feeling very proud of ourselves. Lovely group of people with very professional guidance from our instructors. Many thanks from Josephine & SimonPosted on GoogleTrustindex verifies that the original source of the review is Google. I did the Hibachi steak masterclass and it was an incredible afternoon. It had a relaxed yet elevated feel to it, from the beautiful Bungala House setting with its history to the nice table presentation. Jackie and John are amazing tour operators and great people, along with the butcher Paul who thoroughly explained what we were getting from our steak. Jackie's knowledge of using native foods in various ways was also excellent, and learning about that was a nice touch on top of preparing our steaks. Highly recommend this experience to anyone just wanting to appreciate the food around us better!Posted on GoogleTrustindex verifies that the original source of the review is Google. Had a fantastic day! Great hosts, friendly and informative. Want to book in for the cheese making classes!Posted on GoogleTrustindex verifies that the original source of the review is Google. Thank you Jackie and John .. my second class did not disappoint.. a glass of gin was a great start! The class yesterday afternoon was fun and relaxed and the mozzarella was wonderfully delicious today with my lunch combined with fresh garden roma tomatoes. The shared lunch after the class was delicious with its savoury and sweet selection - The Phoenix Farm restaurant is a hidden gem with its open outside views. It was a total package experience with the beautiful venue, gin sampling, mozzarella cheese making class and shared luncheon. It was delightful! I highly recommend the spices class taken before Christmas and looking forward to the indigenous ingredients class in the near future. MariaPosted on GoogleTrustindex verifies that the original source of the review is Google. We had a great time. The hosts were very welcoming & knowledgeable, bonus - we learnt how to make cheese & a delicious flavoured butter all from scratch.
The questions our guests, gift buyers and Google ask most. Have one we haven’t answered? Send it through.
Fleurieu Food and Wine runs hands-on cooking classes at seven venues across the Fleurieu Peninsula and in Adelaide at Jackson Square in Hindmarsh. The Peninsula venues are forty-five to ninety minutes south of the CBD, Chapel Hill in McLaren Vale, Cut Hill Wall Distillery in Hindmarsh Valley, Bungala House and Lot 50 in Yankalilla, and Lakeside Butter Factory in Milang.
Most public classes are $125 to $189 per person, depending on the class type. Pasta and mozzarella classes start at $125. Hibachi steak masterclasses are $189. All classes include ingredients, equipment, a tasting and a recipe book to take home. Private group bookings start at $1,000 for eight guests.
Yes. Most of our guests have never made fresh pasta or stretched mozzarella before. Each class is paced for total beginners, with Jackie at the bench and the team on the floor to help with technique. Confident home cooks find new flavour combinations and regional context to take home.
Yes. Private classes are available at any of our seven venues from $1,000 for a group of eight or more. Hens days, corporate teams, milestone birthdays, family groups. Pick your class, pick your venue, pick your date and we will look after the rest.
Most dietary needs are easy to cater for with notice, gluten free, vegetarian, vegan, dairy free and most allergens. Tell us at the time of booking so we can prepare ingredients accordingly. Jackie has an anaphylaxis-aware approach to dietary needs.
Comfortable clothes you do not mind getting a little flour on, and closed-toe shoes. We supply aprons, ingredients, equipment and a container to take your food home. Bring an empty stomach.
Most hands-on classes run two to two and a half hours at the bench. Sausage making with lunch runs three hours and includes the meal at Bungala House. Long-table lunches and seasonal events vary.
Yes. Gift vouchers from $100 are emailed instantly to the recipient and can be used at any of our seven venues for any class type. Vouchers do not expire. We also do custom vouchers for private group classes from $1,000.
A class is a memorable gift for the cook in your life. Vouchers are valid for 3 years and work across every class and venue.
Buy a voucher ⧉Hens, birthdays, work teams, family reunions. We bring the class to your venue or accommodation across the Fleurieu and Adelaide.
Enquire about private bookings ⦵Seven titles by Jackie, from pasta and cheese to sausage and spice. Available on Amazon, signed copies at classes.
Browse cookbooks ✣Spice blends, cheese-making kits, aprons and kitchen tools. The cooking school you can take home.
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