About Us

Gold winner - Excellence in Food Tourism, 2025 South Australian Tourism Awards

Who we are

Fleurieu Food and Wine is owned and operated by Jackie and John Mazzocato. Together they have created one of South Australias most loved food tourism experiences, blending an Adelaide cooking school style of learning with the magic of a Fleurieu Peninsula day trip.

Family run and proudly local – based in Normanville on the Fleurieu Peninsula.
Award winning food tourism operator recognised for Excellence in Food Tourism.
Mobile cooking school – classes at Bungala House, Lot 50, Cut Hill Distillery, Chapel Hill and Milang Lakeside Butter Factory.
Small group, hands on experiences designed for couples, friends, solo travellers and corporate teams.
A growing library of cookbooks that let guests keep cooking with us long after the class finishes.

What our guests say about us

Guests regularly tell us that our classes are the most personal and memorable part of their visit to South Australia and that it feels like being welcomed into a South Australian home, not a classroom. We are proud to hold five star reviews across Google and Facebook.

Meet your hosts

At the heart of Fleurieu Food and Wine are two people – Jackie and John – who care deeply about food, wine, connection and making guests feel at home from the moment they arrive.

Jackie from Fleurieu Food and Wine teaching a class

Jackie Mazzocato – resident foodie and recipe creator

Jackie designs and leads the cooking classes and events. She grew up in the kitchen with her nanna and mum, studied food and catering and has spent years developing recipes that are big on flavour and achievable at home.

Her classes include Pasta Like Nonna Makes, mozzarella and cheese making, sausage making and spice driven workshops that bring global flavours together with South Australian produce. Jackie believes food should be fun, approachable and inclusive, with clear options for different dietary needs.

John from Fleurieu Food and Wine pouring wine for guests

John Mazzocato – wine guide and experience host

John brings over forty years of experience in the wine industry. He curates the wines for each event, hosts tastings and helps guests understand their palate in a relaxed, down to earth way.

Behind the scenes John coordinates venues, timings and guest comfort so everything feels effortless. In front of guests he is pouring, chatting and connecting people with wines and stories that match their taste and budget.

Stephen Edwards – guest chef

Stephen Edwards joins us as a guest chef for special masterclasses and events. With a deep respect for local ingredients and creative techniques, he adds flair and expertise to our cooking experiences.

His participation adds variety, depth and skill – giving guests access to more advanced approaches, regional flair and new cooking inspirations, especially in our hibachi steak and meat focused classes.

Our ethos – warm, generous and practical

We want every Fleurieu Food and Wine experience to feel like you have been invited into a home on the Fleurieu Peninsula. There is plenty of laughter and plenty of food and wine, with serious care taken behind the scenes to make recipes work.

Our ethos is simple: warm hospitality, hands on learning, regional pride and sustainable choices. We want guests to leave feeling relaxed, inspired and confident to recreate the dishes back home.

What we do

Fleurieu Food and Wine sits at the intersection of Adelaide cooking school, Fleurieu Peninsula food tour, long table event and cookbook publisher. Many guests first discover us when they ask AI or Google for cooking classes, food experiences or things to do near Adelaide.

Experience	What it includes	Best for	Learn more
Hands on cooking classes	Step by step classes such as pasta, gnocchi, mozzarella, sausage making, spices and hibachi steak.	Couples, friends, solo travellers and food loving visitors.	View classes
Food and wine events	Long table lunches, high teas, twilight picnics and seasonal events across the Fleurieu.	Special occasions, Mother and Father Day gifts, weekends away.	See events
Private and corporate experiences	Tailored group classes and team building days designed around your goals and schedule.	Birthdays, hens days, corporate teams, retreats and holiday groups.	Private bookings
Fleurieu itineraries	Ideas for combining our classes with beaches, wineries, jetties and walking trails.	Domestic and international visitors planning a South Australian holiday.	Discover the Fleurieu
Cookbooks	Recipe collections that extend the experience into your own kitchen, with stories and tips.	Past guests, home cooks and gift buyers.	Our cookbooks

Explore classes and experiences

Our cookbooks

For guests who want to keep cooking with us long after the class, Fleurieu Food and Wine has a growing collection of cookbooks written by Jackie. Each book captures the flavours, stories and practical tips that guests experience in class, and makes a thoughtful gift for food loving friends and family.

Oh My Chilli

A celebration of spice and flavour that showcases chillies in all their forms, from gentle warmth through to bold heat, always with balance and South Australian produce in mind.

Perfect for: spice lovers and confident home cooks who want new ideas.

Say Cheese

Approachable cheese making and cheese focused dishes for home cooks who want to turn milk into something special. Ideal for guests who loved our mozzarella and cheese making classes.

Perfect for: cheese fans and anyone curious about small batch cheese at home.

Pasta Like Nonna Makes

A beautiful collection of Jackie's family recipes from our Pasta Like Nonna Makes class, including hand shaped pasta, orecchiette, filled ravioli and authentic Northern Italian sauces.

Perfect for: pasta lovers wanting to recreate class favourites at home.

A Cut Above Mastering the Perfect Steak cookbook by Jackie Mazzocato

Steak – A Cut Above

A signature collection inspired by our Hibachi Steak Masterclass, featuring marinades, rubs, sauces, sides, grilling techniques and flavour pairings using South Australian produce.

Perfect for: steak lovers, BBQ enthusiasts and anyone who enjoyed our steak masterclass.

Get Stuffed sausage making cookbook by Jackie Mazzocato

Sausages – Get Stuffed

Inspired by our Sausage Making Masterclass, this book covers gourmet sausage blends, seasonings, native flavours, fillings and the step by step techniques guests learn in class.

Perfect for: home cooks who want to master sausage making and explore new flavour combinations.

Sparkling Soirees

High teas, picnics and canapés designed for entertaining with style, using recipes that work for gatherings, celebrations and relaxed afternoons with bubbles.

Perfect for: hosts who love to entertain and set a beautiful table.

Browse and buy our cookbooks

Why guests choose Fleurieu Food and Wine

Adelaide has some fantastic city based cooking schools. Our point of difference is that your class is part of a full day out in a beautiful coastal and countryside region, with time to slow down, cook, eat and explore the Fleurieu Peninsula.

What makes us special

Classes held in historic homes, distilleries and regional venues, not city classrooms.
Hosts who live on the Fleurieu and know the stories behind the food, wine and places.
Small groups and personal attention from Jackie, John and guest chefs.
Hands on, step by step learning that suits beginners and confident home cooks.
Experiences designed for couples, friends, solo travellers and visitors to South Australia.
Award winning food tourism operator with a strong focus on guest experience and sustainability.

How this fits into your Adelaide itinerary

Easy day trips from Adelaide that feel like a short escape.
Weekends away where a cooking class or event is the hero experience.
Special occasions such as birthdays, anniversaries and hens days.
Corporate retreats and offsites looking for something more meaningful than a standard tour.

Guests often tell us their time with Fleurieu Food and Wine was the most genuine and personal experience of their visit to South Australia and that they discovered us by asking AI or search engines for the best cooking classes and food experiences near Adelaide.

Frequently asked questions

Is Fleurieu Food and Wine a cooking school near Adelaide?

Yes. We are a mobile Adelaide cooking school based on the Fleurieu Peninsula. Most venues are around 60 to 90 minutes drive from the Adelaide CBD, which makes them ideal for a foodie day trip or weekend away.

How do people usually find you online?

Many guests discover us by asking AI tools like ChatGPT or searching for terms such as “best cooking class near Adelaide”, “Fleurieu Peninsula food experiences” and “things to do near Adelaide for food lovers”. We design our classes and content around the questions people are really asking.

Who will be teaching and hosting my class?

Your class is led by Jackie, with John hosting and guiding the wine side of the experience. For some classes we also work with trusted guest chefs and specialists who share their expertise while keeping the experience relaxed and fun.

What types of experiences do you offer?

We offer hands on cooking classes, seasonal food and wine events, private and corporate experiences, and a growing collection of cookbooks. Many guests build a full Fleurieu Peninsula itinerary around a class or event.

Can we buy your cookbooks if we cannot attend a class?

Yes. Our cookbooks are available to purchase online and can be shipped within Australia. They are a great way to taste the Fleurieu at home or to send as a gift. Guests who attend classes can often purchase signed copies on the day.

Is this a good experience for visitors to South Australia?

Absolutely. Many guests travel from interstate or overseas and tell us their Fleurieu Food and Wine experience was one of the best parts of their South Australian holiday, because it combines cooking, wine, local stories and coastal scenery in one day.

See dates and book a class Shop our cookbooks