Bungala House
Hibachi under the verandah at Bungala House, the only venue we run this class.
Hibachi steak masterclass
Hibachi steak: native flavours and flame cooking
Premium South Australian beef, native pepperberry, charred vegetables, and fire on the bench under the Bungala House verandah.
Length
3 hours
Group size
Up to 24 guests
Price
From $200
Venues
Bungala House
Pick a date
Live calendars by venue. Pick your venue, pick your date, book online. Where a calendar is not yet open, leave your email and we will notify you when dates land.
Private bookings
Group of 8 or more? Bring the hibachi steak masterclass to your venue.
What you cook, what you learn
The hibachi steak masterclass is the class we built for the way Australians actually like to cook. You stand under a wide verandah, you light a small hibachi grill in front of you, and you cook your way through the best beef in the state with our team beside you.
It runs only at Bungala House because the verandah is what makes the class work. Open air, deep eaves, mesh windows on the western side. Fire on the bench at any of our other venues would not do justice to the experience.
Each class includes a full Australian native ingredient experience and tasting. Wattleseed, lemon myrtle, pepperberry, finger lime, saltbush, and Davidson plum all earn their place on the bench, and you taste each one through the cook.
The menu
What you cook changes through the year with the seasons. Below is what is currently on the bench. The booking page for each date confirms the exact dishes.
Proudly cooking with Thomas Farms
The beef you cook and share is premium grain-fed South Australian beef from Thomas Farms, raised across the Mid North and Limestone Coast. We are proud to partner with a producer who shares our standards for provenance, animal welfare and flavour.
During the class we talk through the cuts, the dry-ageing and the producer relationship, so you leave knowing exactly where great steak comes from and how to choose it for yourself.
What’s included
Your ticket covers
Hibachi grill and tongs
Each guest has their own setup on the bench.
All ingredients
Premium SA beef, native herbs, vegetables, the seasoning rub.
Wine pairing
Two glasses of a South Australian red or white wine to pair with the meal.
Recipes to take home
The pepperberry rub, the charred vegetable platter, the slow-rest method.
Use of Apron and equipment
An apron and all bench equipment are provided for you to use during the class. Bring nothing but your enthusiasm.
Booking notes
Please note
PLEASE NOTE: Due to the popularity and limited capacity of our programs, a minimum of 14 days’ notice is required for any cancellations or rescheduling requests. This allows us adequate time to offer the spot to others on our waiting list. Cancellations made with at least 14 days’ notice will receive a full refund or credit.
Cancellations received within 14 days of the event are non-refundable unless exceptional circumstances apply, in which case a credit may be offered at our discretion.
What guests say
Real reviews on Google
§ Take it home
The cookbook
Cookbook
A Cut Above
Mastering the Perfect Steak: A Feast of Flame and Flavour
Selecting the cut, native flavours, fire control, resting. The recipes from the hibachi masterclass plus the marinades and rubs we lean on.
A$19.84 · Paperback · Available on Amazon
Questions about the hibachi steak class
Is the class outdoor or indoor?
The class is in the rustic pavilion which provides an indoor-outdoor environment perfect for the class. Heating in the winter gives a cosy cooking environment.
Can vegetarians do the hibachi class?
Yes with seven days notice. We adapt the class to a vegetarian or vegan menu using mushrooms, charred vegetables, and the same native seasoning. The technique side of the class transfers fully. Mention it when you book.
Is it dangerous? Will I burn myself?
Hibachi grills are small and controllable. The bench is set up so you cannot lean into the fire. Our team works alongside you and watches the timing. The biggest risk is overcooking your steak, not burning yourself.
What kind of beef do you use?
Thomas Farms premium South Australian beef from the Mid North and Limestone Coast. We talk through the cuts and the producer relationship before you cook. Premium cuts that respond well to fast hot cooking.
Is it suitable for a private group?
Yes. The hibachi class is one of our most popular hens day formats. The verandah works well for groups of twelve to sixteen. Send a private booking enquiry.
Book the hibachi steak class
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