§ what to expect
A class is a whole experience
You will not be standing in a city classroom watching a chef cook. You will be at a cellar door, a distillery, a heritage homestead, or our Adelaide partner venue at Jackson Square. Small groups, hands-on the whole time, hosted by Jackie and John, with a long-table meal or generous tasting of what you have made.
Read about Jackie, John, and our story →
Hands-on cooking, not a demonstration. Every guest has their own or shared work station. You roll, knead, stretch, fill, season, and cook. By the end of the class you will have the skills to repeat the recipes at home. Jackie is trained in Adult Education and teaches so that beginners feel supported and experienced cooks pick up technique tips they have not seen before.
Wine and spirits where it makes sense. John brings more than forty years of wine industry experience and curates the wines and spirits for each class. Pairings are designed to match the dishes you cook, not just to provide a drink. Cellar door visits at Chapel Hill and spirits tastings at Cut Hill Wall Distillery are built into many of our experiences.
Working venues across the Fleurieu and Adelaide. Our five venues each have their own character. Jackson Square in Adelaide. Chapel Hill in McLaren Vale. Cut Hill Wall Distillery in Hindmarsh Valley. Bungala House and Lot 50 in Yankalilla. Each class lists its venue so you can choose based on the experience and the region you want to explore.
Award credentials you can verify. Fleurieu Food and Wine is the 2025 South Australian Tourism Awards Gold Winner for Excellence in Food Tourism, Highly Commended at the 2025 Australian Tourism Awards, and a 2026 Small Business Champion Finalist. We hold Quality Tourism Accreditation, TICSA Sustainable Tourism Accreditation, and an Accessible Tourism Information report.
