Team building in Adelaide your team will actually enjoy
Hands in the flour and the whole team at one long bench. Everyone makes pasta, gnocchi or dumplings from scratch, then you all sit down together and eat what you made.
- Teams of 12 to 60
- Jackson Square, Adelaide
- Fleurieu cellar doors
- Your own Fleurieu venue
- Over 85 five star Google reviews
- Gold, 2025 South Australian Tourism Awards
- Your price on screen in under a minute
Christmas team days run 1 to 19 December only, and each venue hosts one group a day. Get your price now and, if your date is free, we hold it for seven days while we confirm it.
Gold Winner, 2025 SA Tourism Awards
Finalist, 2026 SA Tourism Awards
Highly Commended, 2025 Australian Tourism Awards
Quality Tourism Accredited
Accessible Tourism Accredited
Better than another round of Friday drinks
Everyone has a job
Each person mixes, rolls and shapes their own, so the quiet ones talk and nobody sits on the sidelines. It works whether your team cooks every night or never has.
One long bench mixes the teams
We seat people side by side at a shared bench, so finance ends up rolling dough with the warehouse crew. Conversation comes easily when your hands are busy.
Everyone can join in
No alcohol needed, dietaries looked after, and we’re accredited for accessible tourism, including a low hearing badge. Tell us what your people need and we’ll plan around it.
Easy for whoever organises it
One price per person, a tax invoice to your company, and we bring the produce, gear and presenters, set up and pack down. You just turn up with the team.
Pick the day that suits your team
Every team day is hands on, about two hours, and finishes at the table. Your price includes GST and shows the moment you tell us your numbers.
City Team Class
- Jackson Square, Hindmarsh
- 20 to 60 guests
- Weekdays
Five kilometres from the city centre, so nobody loses half a day travelling. Pasta, gnocchi or dumplings. Room hire, catering and drinks are booked with Jackson Square directly.
Price the City Team ClassWorkshop Day plus Class
- Jackson Square, Hindmarsh
- From 20 guests
Run your own sessions in the room in the morning, then cook together in the afternoon. Jackson Square looks after the room, audio visual and morning tea. Pasta, gnocchi, dumplings or mozzarella.
Price the Workshop DayFleurieu Day Out
- McLaren Vale, Cut Hill or Lot 50
- From 12 guests
- Weekdays
Take the team out of town to Hastwell and Lightfoot in McLaren Vale, Cut Hill Wall Distillery or Lot 50 at Yankalilla. Pasta, gnocchi, dumplings or pizza, with minibus transfers, platters and lunch quoted to suit.
Price the Fleurieu Day OutChristmas Edition
- 1 to 19 December
- From 15 guests
Any of our team days with a festive menu and a take home gift. Each venue takes one group a day, so get in early.
Price a Christmas team dayAt your own venue
- Fleurieu Peninsula
- From 12 guests
Got a winery, a shed, a hall or a boardroom kitchen on the Fleurieu? We bring the class to you.
See how it worksBring the class to your venue
If your team already has a great spot on the Fleurieu Peninsula, we’ll come to you. We bring the produce, the gear, the recipes and our presenting team, run a pasta, gnocchi or dumpling class, and leave the space as we found it.
We travel anywhere from McLaren Vale, Willunga and Aldinga down to Yankalilla, Cape Jervis, Victor Harbor and Goolwa, and across to Strathalbyn and Milang. Tell us your postcode and we’ll confirm it straight away.
What your space needs
- Bench or table room for everyone to work standing side by side
- Power points near where we cook
- A fridge and running water we can use
- Inside, or outside under cover
Not sure about one of these? Choose “Not sure” when we ask, and we’ll talk it through with you.
Get your team price in under a minute
Tell us roughly how many and when. Your price shows on screen straight away, and when you ask for the quote by email, a free date is held for you for seven days while we confirm it. Rough numbers are fine: you can add guests at any time.
Rather talk it through first? Call Jackie on 0422 110 964 or email bookings@fleurieufoodandwine.com.au.
From aprons on to sitting down together
Welcome and a demonstration
Our presenters show the technique, and everyone has their own place at the bench. No cooking experience needed.
Hands in the dough
Everyone mixes, rolls and shapes their own, with our team moving along the bench to help.
Sit down together
The class finishes at the table, eating what the team made, and everyone takes the recipes home. About two hours, a little longer for big groups.
Over 85 five star reviews
People who know how to teach
We’re Jackie and John Mazzocato. Our professionally trained presenters run hands on classes across the Fleurieu and in Adelaide, and our wider team includes qualified chefs and master butchers. Jackie trained as an adult educator, so the class works for the confident cook and the person who has never boiled an egg.
We’re a Gold winner at the South Australian Tourism Awards and accredited for quality, sustainable and accessible tourism, so your people are in safe hands from the welcome to the washing up.
Team day questions
What is included?
All ingredients and equipment, aprons, our presenting team, set up and pack down, and recipes to take home. Everyone sits down to eat what they make.
How far ahead should we book?
We need at least 14 days’ notice. Each venue takes one group a day, so for December book as early as you can.
How many people can you host?
From 12 guests for a Fleurieu Day Out or your own venue, and from 20 at Jackson Square, up to 60. Our Fleurieu venues take 24 to 35 depending on the venue.
What if our numbers change?
You can add guests at any time and we invoice the extra people. Give us your final numbers before the balance is due, 30 days before the class. Once final payment has been made we can’t refund cancellations or fewer guests.
How does payment work?
A 50% deposit holds your date and the balance is due 30 days before the class, both on a tax invoice to your company. At Jackson Square, room hire, catering and drinks are paid to the venue directly.
Do people have to drink?
Not at all. The class is about the cooking, and drinks or tastings are optional extras you can add or leave out.
How do you handle dietaries and allergies?
Send them through with your final numbers and we’ll look after them. Our doughs are made from wheat, so we offer a gluten free dough on a separate board, but we can’t promise a gluten free kitchen for anyone with coeliac disease.
How do we get to the Fleurieu?
Our Fleurieu venues are 45 minutes to a little over an hour south of the city. We can quote minibus transfers from Adelaide when you price your day, so nobody has to drive.
Can you come to our own venue?
Yes, if it is on the Fleurieu Peninsula. Choose “At our own venue” in the price builder, tell us the postcode, and we’ll ask a few questions about the space. We bring the gear, the produce and our team.
Is there anything for the organiser?
Yes. The organiser of any group over 15 gets a free ticket to one of our public classes.
Planning a hens party, birthday or family celebration instead? See private classes.
Lock in your team day
Each venue takes one group a day, so the best dates go early. Get your price now, and if your date is free we hold it for seven days.
