Lot 50
Long-table bench in the converted shed. Family-friendly Yankalilla venue.
hand-made pasta shapes, a slow-braised sugo, and a long lunch with South Australian wine. Two and a half hours at the bench in a cellar door space.

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Long-table bench in the converted shed. Family-friendly Yankalilla venue.
Bench in the cellar door, with a spirit tasting and long drink included in the ticket.
Bench-style class in our Adelaide venue, Hindmarsh. Evening sessions plus private group dates.
The pasta class is where most guests start. It is the one Jackie has been teaching the longest and the one that sells out the fastest. You learn to mix dough by hand, you roll out hand-made pasta shapes on a long bench, and you cook a slow sugo that has been simmering since the class started.
The class is not about perfection. It is about confidence. By the end of the class you know how to feel when a dough is right, you know what a properly emulsified pasta sauce looks like, and you have a folder of recipes you will actually cook at home.
What you cook changes through the year with the seasons. Below is what is currently on the bench.
By hand, the way. The feel of it is what we teach.
Rolled, shaped and dried. You leave with extra pasta in a container.
Onion, carrot, celery, Tomato, red-wine & Garlic. Patience does the work.
Beautifully filled ravioli.
Including the pasta flour, the eggs, the meat, the wine for cooking, and the wine in your glass.
Professionally Printed recipe book to take home. Properly tested in our kitchen, not pulled off a website.
You take your pasta home. We cook up a sample and share a glass of wine or long drink with you at the end of the class.
An apron and all bench equipment are provided for you to use during the class. Optional take-home products are available so you can keep making pasta at home.
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.
EXCELLENT Based on 73 reviews Posted on Google deborah meagherTrustindex verifies that the original source of the review is Google. Great experience with wonderful hostsPosted on Google Tania WasintykTrustindex 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 Google Wendy Eva-ScottTrustindex 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 Google Chris StewartTrustindex 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 Google Shaun VoigtTrustindex verifies that the original source of the review is Google. Awesome experience. Wonderfully delivered.Posted on Google Josephine GrahamTrustindex 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 Google Katina VTrustindex 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 Google Joanne HenkeTrustindex 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 Google Maria RussoTrustindex 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 Google Michelle GreeningTrustindex 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.
§ Take it home
Handmade Pasta, Heartfelt Flavours!
The recipes from this class — the dough, the four shapes, Nonna's sauces, and the stories that come with them. Take it home and keep rolling.
A$19.75 · Paperback · Available on Amazon
Around 200 grams of hand-made pasta shapes and ravioli in a container. Enough for one to two people for dinner the night you get home. We also send you home with the recipe and the technique to make it again on a Tuesday.
Yes. Most guests have not. The class is designed for total beginners and Jackie paces it accordingly. The bench is set up so that you cannot get the dough wrong, and the team is on the floor to help you if your technique drifts.
We have a GF pasta dough adapted for the class, however due to the kitchen environment we cannot guarantee no cross-contamination. We occasionally run fully GF classes but we still cannot guarantee no cross-contamination. Let us know when you book.
Yes. Each class includes a glass of wine or a long drink depending on the venue.
Yes. Private classes are available at any of our venues from $1000 for a minimum group of 8 people. Send a private enquiry with your date, venue preference and group size.
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