Bungala House
Long-table dinners and seasonal high teas at Bungala House.
Seasonal & special events
Seasonal & special events
What is in season, what is on this month. Quarterly menu changes, harvest lunches, vintage dinners, and the one-off classes that fill out the calendar.
Length
3 – 4 hours
Group size
8 to 16 guests
Price
From $189
Venues
Lot 50, Chapel Hill, Bungala, Milang
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.
Chapel Hill
Seasonal food and wine events at Chapel Hill, McLaren Vale.
Cut Hill Wall Distillery
Seasonal events at the distillery, paired with the Lost Phoenix Spirits range.
Hastwell & Lightfoot
Native pasta, wine tasting and shared lunch experience launching August 2026.
What you cook, what you learn
The seasonal program is where the menu actually changes. Tomatoes through summer. Brassicas through winter. Stone fruit in the autumn. Whatever the garden at Lot 50 and the McLaren Vale orchards are producing that month. It is the class for guests who want to cook with the season rather than from a recipe.
Special events sit in the same series. Vintage dinners at Chapel Hill. Lake suppers at Milang. Harvest lunches at Lot 50. Four to six ticketed events a year, each one a different food story.
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.
What’s included
Your ticket covers
All ingredients
What is producing well, sourced locally.
Seasonal recipes to take home
A pamphlet per season, written in the same voice as the books.
Long meal at the table
The dishes you cooked, paired wines, slow conversation.
Garden walk (Lot 50 only)
Pick what you cook. Smell the herbs. See where the ingredients come from.
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.
Pick your venue
This class runs at the venues below. Click any venue for the full venue page, accessibility, and the dates that run there.
What guests say
Real reviews on Google
§ Take it home
The cookbook
Cookbook
Sparkling Soirees
High Teas, Picnics and Canapes
Long-table menus, picnic-friendly classics and canape ideas that scale. Recipes for the way we host across the Fleurieu.
A$19.12 · Paperback · Available on Amazon
Questions about the seasonal & special events
What's on this month?
The dates page lists every class and what is on the menu for that date. Seasonal menus change every two to three months. The garden at Lot 500 dictates a lot of the timing.
Are the special events different from the regular seasonal classes?
Yes. Special events are ticketed evenings or long lunches, fewer in number through the year, often at a higher price point. Vintage dinners at Chapel Hill. Lake suppers at Milang. The seasonal classes run more frequently and follow the standard cooking class format.
Can I gift a seasonal class without a specific date?
Yes. Gift vouchers are flexible across any class or event we run. The recipient picks a date when they are ready. See the gift vouchers page.
Do you teach native Australian ingredients in the seasonal classes?
Yes, particularly at Lot 50 where some of them grow in the garden. Saltbush in autumn, native greens in spring, pepperberry year-round. The spice class focuses on them most directly but every seasonal class includes them where it makes sense.
Will I get the seasonal recipe collection?
Yes. Each season we produce a pamphlet of three to four recipes that have run in our classes that quarter. Class guests receive the current pamphlet on the day. Past attendees can access them through the Cooking Club community site.
What is the fridge-raid dumpling?
A class we developed to teach the principle of using what you have. Pork, vegetables, herbs, sauces. The lesson is in the technique and the seasoning, not the specific recipe. It runs in autumn and winter and books out fast.
Book the seasonal & special events class
Pick a date, pick a venue, book in two clicks.