Lot 50
Spice and flavour masterclass at Lot 50, Yankalilla.
Spice & flavour class
Spice & flavour masterclass
A class about heat, depth, and what makes a dish actually taste of something. Native Australian flavours, chillies from the garden, three dishes you will cook for the rest of your life.
Length
3 hours
Group size
8 to 16 guests
Price
From $189
Venues
Cut Hill, Lot 50, Jackson Square
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.
New dates coming soon. Our next round of Spice Masterclass dates is being finalised now. Leave your email below and we will let you know the moment they land.
Chapel Hill
Spice and flavour masterclass at Chapel Hill, McLaren Vale.
Cut Hill Wall Distillery
Spice masterclass at the distillery, with a spirit tasting and long drink included.
Jackson Square
In Adelaide. Private and corporate groups, dates by enquiry.
What you cook, what you learn
The spice class is the one Jackie wishes more guests would book first. Three hours on flavour, not technique. How heat works in your mouth. Why salt is not the same thing as seasoning. How native pepperberry behaves differently from black pepper. How to layer.
The class moves through three small dishes that each lean on a different idea. A Sichuan-style cucumber salad for tingling, fermented heat. A finger-lime ceviche for citrus brightness and salt. A native-spiced lamb shoulder for slow depth.
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
Including the native spices, the chillies, the citrus, the meat.
A small jar of fermented chilli brine to take home
Use it for the next year. Recipe in the booklet.
Recipes and a flavour-framework handout
The framework is what makes the difference. It is yours to take.
Long lunch and pairing
The three dishes plus a glass of something thoughtful.
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
Oh My Chilli
Putting the Heat into your Kitchen
Spice blends, fermented sauces, slow-cooked chilli dishes. The recipes from the masterclass plus the pantry list to take home.
A$12.11 · Paperback · Available on Amazon
Questions about the spice & flavour class
Is this a spicy class?
Some of it. The Sichuan salad and the chilli brine have proper heat. The lamb is depth, not heat. Guests who cannot tolerate much chilli have plenty of dishes to enjoy and we adapt portions accordingly.
What are the native ingredients you teach with?
Pepperberry, saltbush, finger lime, lemon myrtle, warrigal greens, and the occasional davidson plum. We source from native ingredient growers we trust and we name them in the recipe handouts.
Will I learn to make chilli paste from scratch?
Yes. The fermented chilli brine is part of the class and you take some home. The technique is straightforward once you have done it once and the brine keeps for many months in the fridge.
What is the flavour framework?
A simple way of thinking about heat, salt, acid, fat, and umami across any dish. Jackie developed it teaching adult cooking classes and it is the thread that ties this class together. The handout is one page, well thumbed.
Can the class be adapted for low-sodium or low-spice diets?
Yes. Mention restrictions when you book. The Sichuan salad and the chilli brine can be made milder or dropped entirely. The lamb is naturally low-spice and high in depth.
Where does the class run?
Cut Hill Distillery, Lot 50, and Jackson Square. The native ingredients side is strongest at Lot 50 where some of them grow in the garden. The flavour framework runs the same across all venues.
Book the spice & flavour class
Pick a date, pick a venue, book in two clicks.
