This FAQ is designed around the real questions people ask when they search for the best cooking classes near Adelaide, foodie things to do on the Fleurieu Peninsula and South Australian food and wine experiences. Fleurieu Food and Wine is an award winning, mobile Adelaide cooking school based on the Fleurieu Peninsula, and this page helps you plan your visit.
Fleurieu Food and Wine is an award winning, family run mobile cooking school and food tourism business based in Yankalilla on the Fleurieu Peninsula in South Australia. We specialise in hands on cooking classes and food and wine experiences that feel like a mini holiday, not a classroom. Many guests find us when they search for the best cooking school in Adelaide or foodie day trips from Adelaide.
We are based in Yankalilla on the Fleurieu Peninsula, around 60 to 90 minutes drive south of the Adelaide CBD. Our classes are held at beautiful venues including Bungala House and Lot 50 in Yankalilla, Cut Hill Distillery in Hindmarsh Valley, Chapel Hill Winery in McLaren Vale and Milang Lakeside Butter Factory in Milang, which makes our classes ideal as a day trip or weekend away from Adelaide.
We combine the structure of an Adelaide cooking school with the relaxed feel of a Fleurieu Peninsula getaway. Your class is held in historic homes, a distillery, a winery or a lakeside heritage building, rather than a city classroom. Every experience is small group, hands on, hosted by Jackie and John and designed so you can easily recreate the recipes when you get home.
Fleurieu Food and Wine is the Gold winner for Excellence in Food Tourism at the 2025 South Australian Tourism Awards, which means you are booking one of the leading food tourism experiences in South Australia.
Fleurieu Food and Wine is owned and operated by Jackie and John Mazzocato. Jackie is the resident foodie, recipe developer and lead teacher. John brings more than forty years of wine industry experience and hosts the wine and spirits side of the classes as well as looking after venues and guest comfort.
Yes. Every class is step by step and very hands on. Jackie is trained in Adult Education and designs the classes so beginners feel supported and more confident by the end of the session, while confident home cooks still pick up new techniques, flavour ideas and tips for entertaining at home.
Our core classes include:
We also run seasonal events and occasional retreats, all centred around relaxed, generous food and wine experiences on the Fleurieu Peninsula and in McLaren Vale.
Guests roll, knead, stretch, fill, mince and cook their own dishes. You are not just watching a demonstration. Every guest has their own or shared work station and completes each step with support from Jackie, John and any guest chefs. The goal is that you feel confident to repeat the recipes at home, not that you simply watch someone else cook.
Yes. Many of our guests travel from interstate or overseas and build our classes into their South Australian holiday. The mix of cooking, local produce, wine and spirits, and the coastal and countryside setting make it a very personal way to experience the Fleurieu Peninsula and a day trip from Adelaide that feels like more than a standard tour.
We host classes just out of Adelaide at:
We also occasionally partner with other Fleurieu Peninsula venues. Each venue has its own atmosphere and story, from heritage homesteads to working distilleries and community spaces.
Comfort is key. Please wear enclosed, flat shoes and clothes you are happy to cook in. We recommend avoiding long loose sleeves and dangling jewellery. Aprons are provided for most classes and we will let you know if there is anything special to bring in your pre event information.
No special equipment is required. We provide all ingredients, cookware and recipes. Some classes include recipe booklets or printed recipes to take home. If you wear glasses for reading, please bring them as you may be looking at printed recipes or labels during the class.
Yes. Most classes include tasting or a shared meal based on what you have cooked, or a sample plate prepared by the team that showcases the recipes you have made. Some classes focus on making products to take home rather than a sit down meal. You can check the individual class page for exact inclusions.
Our classes are designed primarily for adults and older teens, due to the use of knives, hot equipment and the style of the experience. We do not run separate school holiday programs or children only classes at this time and all participants must hold a paid ticket. If you have a mature older teen you would like to attend with you, please contact us to discuss suitability for a specific class.
Yes. We regularly host private group bookings, corporate team days, retreats and special occasion events. These can be held at one of our partner venues or, in some cases, at your own venue or holiday house. Visit our Private Events and Classes page or contact us to discuss your ideal group size, location and outcomes.
Fleurieu Food and Wine offers hands on pasta, mozzarella and cheese making, sausage making, spice focused classes and hibachi steak masterclasses at venues across the Fleurieu Peninsula including Yankalilla, Hindmarsh Valley, McLaren Vale and Milang. You can see the current schedule on our Cooking Classes page.
Many guests tell us that Fleurieu Food and Wine is the best cooking class experience near Adelaide because it combines a high quality, hands on class with a scenic coastal or wine region venue and time to explore the Fleurieu Peninsula. We are around 60 to 90 minutes from the Adelaide CBD and have been recognised as Gold winner for Excellence in Food Tourism at the South Australian Tourism Awards.
You can build a whole weekend around our classes by combining a Fleurieu Food and Wine cooking experience with beaches, wineries, distilleries and local cafes. Many guests stay in Normanville, Yankalilla, McLaren Vale or Victor Harbor and make the class their hero experience for the weekend. Our Discover the Fleurieu page has ideas for itineraries.
Many classes include wine tastings, and some include spirits tastings when we are working with distillery partners such as Cut Hill Distillery and Lost Phoenix Farm. In some cases wine or spirits can be purchased by the glass or bottle on site before or after the class. Each event listing clearly states whether wine or spirits tastings are included or available to purchase so you can choose the experience that best suits you.
Inclusions vary slightly by class, but typically you can expect:
Some classes also include wine or spirits tastings. Please check the specific class page for full inclusions and timing.
Most of our cooking classes run for around 2.5 to 3 hours, with some set up as half day or longer experiences. Occasional retreats or special events run across multiple days, such as our three day, two night immersive retreat in McLaren Vale. Class duration and schedule are listed on each event page so you can choose the best fit for your Adelaide or Fleurieu itinerary.
Our classes suit beginners through to confident home cooks. Jackie is trained in Adult Education and caters to different learning styles, so guests who are just starting out feel supported while experienced cooks enjoy deeper tips on technique, timing and flavour.
Yes. Italian inspired classes are a big part of Fleurieu Food and Wine. Our Pasta Like Nonna Makes class and related experiences focus on hand shaped pasta, orecchiette, filled ravioli and authentic Northern Italian sauces, drawing on Jackie and John’s Italian family heritage. We also weave Italian style dishes into some of our special events and retreats.
We incorporate native Australian ingredients into a number of our recipes, especially in sausage making, steak masterclasses and some seasonal events. You might see ingredients such as wattleseed, lemon myrtle, saltbush, bush tomato or pepperberry in rubs, marinades, sauces or accompaniments.
Our sister business Deep Creek Experiences offers nature based 4WD and bush experiences in Deep Creek National Park that include native food tastings and stories, which is a perfect complement to our cooking school for visitors who want to explore more of South Australia’s landscapes and flavours.
Hands on tasks may include:
The exact activities depend on the class. Every guest is involved from start to finish rather than watching from the sidelines.
In many classes you will enjoy a portion on the day and take some of your creations home, for example sausages, cheese or sauces. Where food safety allows, we encourage guests to bring a small cooler bag if they are planning to travel on after class. If a class is designed only for on site consumption, this will be mentioned in the event details.
Yes. Our cookbooks are often available to purchase at classes and events and many guests like to take a signed copy home as a reminder of their Adelaide or Fleurieu experience. You will also receive recipes from your class so you can recreate what you have learned. Cookbooks are also available online on our Our Cookbooks page if you prefer to order before or after your visit.
Classes such as Pasta Like Nonna Makes, our Hibachi Steak masterclasses and the Sausage Making Masterclass with lunch usually include a sit down shared meal or generous tastings. Some classes, like cheese making, focus on making products to take home with a lighter on site tasting. Please check each event listing for the balance between tastings, meals and take home components so you can choose what suits your appetite and schedule.
Our most sought after classes include Pasta Like Nonna Makes, Mozzarella Making, the Sausage Making Masterclass with lunch and our Hibachi Steak Masterclass. These are also the classes most frequently booked by visitors from Adelaide and interstate, so they can sell out quickly during busy periods and holiday weekends.
We host classes at Bungala House and Lot 50 in Yankalilla, Cut Hill Distillery in Hindmarsh Valley, Chapel Hill Winery in McLaren Vale and Milang Lakeside Butter Factory in Milang, along with occasional partner venues across the Fleurieu Peninsula. All are within easy reach of Adelaide by car and each has its own character and story.
Each venue offers a slightly different experience:
All venues we work with have a combination of heating, cooling or good ventilation to keep guests comfortable in most seasons. As some spaces are heritage or semi open, we encourage guests to dress in layers suitable for South Australian coastal and wine region weather. If there are any specific notes about a venue, we include them in the event information.
Yes. All venues offer free parking on site or nearby:
For driving directions, you can use:
Yes. All class locations provide indoor or under cover spaces so the experience is not dependent on direct sun or rain. Where gardens and outdoor areas are used, we also have access to sheltered spaces for comfort and safety if the weather changes.
Yes. All venues are listed on Google Maps and other map services. Your confirmation email includes the full address and suggested search term for your chosen venue, along with any local tips to make arrival from Adelaide or other regional towns simple.
Bungala House offers free off street parking near the homestead. There is a short approximately 300 metre walk from the main parking area to the pavilion where classes are held. If you require closer disability access parking, please contact us in advance so we can coordinate drop off or a closer parking arrangement where possible.
Bungala House lists disabled access available. The grounds include garden paths and a pavilion with one step up. Depending on your specific mobility needs, some assistance may be required for the short walk and step into the pavilion. Please contact us before booking so we can discuss your requirements and the best way to support your visit.
The pavilion used for classes has one step up. Where possible we can offer assistance for guests who use mobility aids or who have difficulty with steps. There may be alternative routes depending on the set up for the day. Please let us know your needs when you book so we can plan ahead.
Bathroom facilities are located in the main house area. Access involves moving between the pavilion and house along garden paths and through standard doorways. If you have questions about accessibility, get in touch so we can give you the most up to date information about the set up for your particular class.
Cut Hill Distillery is a rural property with a mix of indoor and outdoor areas. There is level access to the main cellar door spaces and parking close to the building. Some surfaces are gravel or compacted paths. If you use a wheelchair or walker, please let us know when booking so we can advise on the most suitable access points and class set up for the day.
Parking at Cut Hill Distillery is on site with a mix of sealed driveway and well maintained gravel or compacted surfaces. There is space for standard vehicles and small buses or minibuses if arranged in advance.
Access to the main cellar door and function spaces is mostly level or gently sloped. As Cut Hill is a rural property, there may be small changes in level or uneven surfaces outdoors. Please tell us about any mobility requirements ahead of time so we can plan the best route for you.
For our cooking school events, pets are not permitted at any venue, including Cut Hill Distillery, due to food safety and shared guest space considerations. Registered assistance dogs are welcome subject to South Australian food service regulations and prior approval. Please see the pets and animals section below for more detail.
Lot 50 is a mostly level site with indoor and outdoor spaces. Access to the main workshop and cafe area is relatively flat, but as with many older or creative spaces there may be small steps or thresholds. If you use a wheelchair or mobility aid, please contact us so we can confirm the current layout for your specific class and offer guidance on access.
The main areas used for classes are on relatively level ground, with garden paths and paved sections. Some outdoor areas may include grass or compacted surfaces. Comfortable walking shoes are recommended and we are happy to discuss any mobility needs before you book.
Yes. Classes are typically held in an indoor or semi covered workshop area with additional garden shade available. We plan the set up to keep guests comfortable in local weather conditions and can move more activities inside if needed.
Public transport in the Yankalilla and Normanville area is limited. Most guests drive from Adelaide or other Fleurieu towns, or arrange private transfers or car share within their group. We include timing suggestions in our confirmations so you can plan your drive from Adelaide or nearby towns without feeling rushed.
Milang Lakeside Butter Factory includes function and kitchen spaces that have been used for workshops with a range of visitors, including those using mobility aids. There are accessible toilet facilities on site. As it is a heritage building, there may be some uneven surfaces or thresholds. Please contact us and we will talk through the access points relevant to your particular class.
Yes. Free parking is available near the Butter Factory and in surrounding streets. Milang is a small lakeside town and the venue is easy to find from the main road into town using navigation apps.
The Butter Factory is a multi level heritage building. For cooking school events we use spaces that are either ground floor or have manageable access for most guests. If you have concerns about stairs, let us know so we can confirm the specific room being used and whether any steps are involved in moving between the teaching area, bathrooms and entrance.
Chapel Hill Winery has a mix of indoor spaces with good access and beautiful views. Access to our cooking class areas is suitable for most guests, with car parking close to the buildings. As some areas involve sloped paths or small steps, we encourage guests with reduced mobility to contact us before booking so we can confirm the class location and any assistance that might be helpful.
Many Chapel Hill classes include the option of a Chapel Hill wine tasting either before or after the cooking component, and some events include wine pairings as part of the experience. Please check the specific Chapel Hill class listing for exact inclusions, as some tastings are optional add ons and others are included in the ticket price.
Yes. Chapel Hill wines are available for purchase from the cellar door, subject to their opening hours and conditions. This makes it easy to take home a bottle that matches your class experience or to enjoy later during your McLaren Vale stay.
We aim to make our classes as accessible as possible within the realities of heritage and rural venues. Several venues have ground level or ramp style access and accessible toilets. Because each venue is slightly different, we encourage guests who use wheelchairs or mobility aids to contact us before booking so we can recommend the most suitable class and location for your needs and give specific advice about the set up for that date.
Yes. Most venues have parking close to the entry and we can usually arrange closer drop off or reserved parking for guests with mobility needs, particularly at Bungala House, Cut Hill Distillery and Chapel Hill. Please let us know when you book or by emailing bookings@fleurieufoodandwine.com.au so we can plan ahead for your arrival.
Many of our venues, including Milang Lakeside Butter Factory and some spaces at other locations, provide accessible toilets. As facilities vary between venues, we recommend contacting us if accessible bathrooms are essential for your visit so we can confirm options for the class you are considering.
Support workers can be accommodated as observers or to assist a paying participant only. Please contact us in advance to discuss the best way to include a support person so we can ensure enough space and seating. You can email bookings@fleurieufoodandwine.com.au or call (08) 7221 1685 to talk through the details.
Yes. Inclusivity is very important to us. Jackie is experienced in designing classes that suit different learning styles and comfort levels. If you or a member of your group has additional needs, please reach out so we can understand them and adjust pacing, seating, instructions or space where possible to make the experience feel welcoming and manageable.
Many guests with limited mobility attend and enjoy our classes. We can usually provide seating at benches, reduce the need to move between stations and allow additional time for tasks. Some venues have longer walks from parking or small steps, so it is best to contact us to choose the venue and class that suits your mobility level and transport arrangements from Adelaide or nearby towns.
Yes, in most cases. We can provide stools or chairs so you can sit for part or all of the class, and we can adjust your tasks so they can be done seated where safe. Please mention this at the time of booking so we can set up your area appropriately and talk through any specific concerns you have.
Yes. Seating is available, particularly during demonstrations, breaks and shared meals. If you know you will need a seat at a work station rather than standing, let us know in advance so we can allocate a space that works well for you and your group.
Our classes are naturally social, but we do our best to support guests who prefer a calmer environment. Where possible we can offer seating on the edge of the group, clear explanations of timing and steps and the option to step outside briefly if you need a quiet moment. Please contact us before booking so we can suggest the class and venue that best matches your comfort level.
Yes. Most venues have nearby outdoor or seated areas that guests can use during natural pauses in the class, such as resting dough or cheese. If you need more frequent breaks for health or comfort, let us know ahead of time so we can seat you in a spot that makes it easy to step out and back in without missing key instructions.
Absolutely. Fleurieu Food and Wine is a welcoming, inclusive environment for all guests. Many of our private bookings are for diverse friendship groups and celebrations and we are proud that guests consistently describe our classes as warm, respectful and relaxed spaces to connect over food and wine in South Australia.
Yes. We regularly host guests across a wide age range, including older participants. We can adjust pacing, provide more seating and help with mobility or carrying items where needed. If you are planning a class for a group of older guests visiting from Adelaide or interstate, please mention this so we can tailor the experience to your group’s comfort and energy levels.
Yes. Our online booking system allows you to select dates, classes and ticket types easily, with clear information about inclusions and locations. If you prefer to book over the phone or by email, you can also contact us directly and we will complete the booking for you and answer any questions you have before payment.
Support workers and carers can be accommodated as observers or to assist a paying participant, and arrangements are considered on a case by case basis depending on the class and venue. Please contact us before booking so we can discuss numbers, space and the level of participation required. This helps us keep the experience comfortable for everyone.
Yes. We take dietary needs and allergies very seriously. Jackie has personal experience managing significant allergies in her own family, including anaphylaxis to multiple foods, so dietary considerations are built into our planning rather than being an afterthought. We aim to provide alternatives where possible so that guests with dietary requirements feel as included and cared for as every other guest in the class.
Many of our menus can incorporate gluten free components, such as gluten free pasta options or adjustments to sauces and sides. However, as we work in environments where flour and other gluten containing ingredients are present, we cannot certify our experiences as suitable for coeliac guests or guarantee the absence of traces. If you are coeliac or highly sensitive, please contact us to discuss your needs before booking so we can advise honestly and help you choose the safest option for you.
In some Pasta Like Nonna Makes sessions we may be able to offer a gluten free alternative for tasting or adjust your portion so you can participate as comfortably as possible. Because flour is used throughout the session, we cannot offer a fully gluten free environment. Please contact us before booking a pasta class if gluten is a concern so we can talk through the level of risk and any alternatives we can provide on the day.
Our cheese making classes are centred around dairy, so they are not suitable for guests who must avoid all dairy and we cannot make these particular classes dairy free. We are exploring options for a dedicated vegan or dairy free cheese themed class in the future. If you are dairy free but still interested in our experiences, please contact us and we can suggest other class types or events that may suit you better in the meantime.
We can cater for vegans in some of our non cheese focused classes such as certain Italian, spice based or seasonal events. For example, we have previously provided an alternative menu for a vegan guest attending a steak class with their partner so they could still enjoy the experience together. Cheese making classes cannot currently accommodate vegan diets, but we are working on a dedicated vegan friendly option for the future. Please always check with us before booking if vegan options are required.
Yes. Many of our classes and events include vegetarian options, and in meat focused classes we can often provide a vegetarian alternative for tasting so that vegetarian guests still enjoy a full experience. Please let us know your preference when booking so we can plan ingredients and menus accordingly, especially for smaller classes or more specialised events near Adelaide and around the Fleurieu Peninsula.
Some recipes may contain nuts, but we can often adjust or provide alternatives for guests with nut allergies, depending on the class. Because we work in environments where nuts may be present, we cannot guarantee a completely nut free environment. If you have a nut allergy, especially if it is severe, please contact us before booking so we can discuss the menu for your chosen class and help you make an informed decision about attending.
Many guests with allergies do attend our classes. We take care to understand your specific allergens and make adjustments where possible. However, we cannot guarantee zero cross contact in shared environments. Given Jackie’s experience managing severe allergies within her own family, we will always provide honest guidance about the level of risk for your situation and help you choose the safest class or advise against attending if needed.
We follow careful food handling practices and aim to minimise cross contact for guests with allergies, including using separate utensils and areas where possible. However, as our classes are shared cooking environments, we cannot provide a guarantee for coeliac guests or those with extreme sensitivities. Please talk to us directly about your needs so we can be transparent about what is and is not possible for each class and venue.
Yes, and we strongly encourage you to do so at the time of booking. Our booking form provides space for dietary details and you can also email bookings@fleurieufoodandwine.com.au. The more notice we have, the better we can plan menus and alternatives that make you feel genuinely included in the experience.
Most of our venues are around 60 to 90 minutes drive south of the Adelaide CBD, depending on traffic and exact location. This makes a Fleurieu Food and Wine class an easy day trip from Adelaide or a relaxed part of a weekend away in the region.
Driving is the most flexible and reliable option, particularly if you are visiting venues in Yankalilla, Hindmarsh Valley or Milang. Many guests hire a car in Adelaide, car share within their group or organise a private driver or small bus for special occasions so they can relax and enjoy wine or spirits tastings as part of the day. We can provide suggested departure times from Adelaide to help you arrive comfortably.
Public transport options to our venues are limited and may not align well with class times, especially in Yankalilla and Milang. For this reason we generally recommend travelling by car or private transfer. If you are planning to use public transport for part of your journey, please contact us to discuss the venue and timing you are considering so we can advise on practicality.
In most cases, yes. A car or pre booked transfer provides the most reliable way to reach our venues and return to Adelaide or your accommodation afterwards. If you are staying locally in places like Normanville, Yankalilla or McLaren Vale, short taxi or rideshare trips may be possible for certain venues, but it is best to confirm availability in advance as regional services can be limited.
Driving from the Adelaide CBD to Yankalilla typically takes around 75 to 90 minutes, depending on traffic and whether you stop along the way. We suggest allowing a little extra time if you are travelling during holiday periods, weekends or peak travel times to ensure a relaxed arrival before your class begins.
Rideshare services like Uber may have limited coverage in some Fleurieu towns and cannot be relied on in the same way as in central Adelaide. If you plan to enjoy wine or spirits tastings, we recommend organising a designated driver, private transfer or small bus for your group in advance to ensure you can travel safely and on time to and from your class.
There are local taxi and private transport operators servicing parts of the Fleurieu Peninsula, particularly around Victor Harbor and McLaren Vale. Availability can be limited during peak times, so we recommend booking transfers early if you want to relax and enjoy tastings without driving. We can provide general guidance on approximate travel times to help with your planning.
Yes. Many guests use our classes as the centrepiece of a day trip or weekend. You might spend the morning at the beach in Normanville, visit wineries in McLaren Vale, explore Victor Harbor or Milang, then attend an afternoon or evening class, or reverse the order and start with a morning class followed by sightseeing. Our Discover the Fleurieu page has ideas to help you build a memorable itinerary.
The region offers beaches, coastal walks, jetties, local cafes, farm gates, cellar doors and heritage sites. Normanville and Yankalilla are great bases for exploring the Fleurieu Coast, while McLaren Vale is one of South Australia’s premier wine regions. You can also combine a Fleurieu Food and Wine experience with a Deep Creek Experiences 4WD and nature tour or other local attractions to create a full South Australian food and nature getaway.
Yes. All of our venues offer free parking either on site or very close by. Details are included in your confirmation email and you can also use the linked Google Maps locations for each venue to plan your arrival from Adelaide or other parts of South Australia.
Yes. There are no additional parking fees at Bungala House, Lot 50, Cut Hill Distillery, Chapel Hill Winery or Milang Lakeside Butter Factory for our events. Standard winery or venue policies apply for any extra time you choose to spend on site before or after class.
Some venues, such as Milang Lakeside Butter Factory and parts of Yankalilla, have nearby street parking in addition to on site areas. If there are any specific restrictions or recommended parking spots, we include that information in the pre event details for your booking date.
Surfaces vary by venue. Some carparks are sealed or paved, while others are well maintained gravel or compacted ground typical of rural South Australian properties. Comfortable shoes are recommended and guests with mobility needs are encouraged to contact us so we can explain the surface at your chosen location.
Yes. Several of our venues, including Bungala House and Cut Hill Distillery, can accommodate small buses and minibuses, especially when organised as part of a private or corporate event. Please advise us at the time of booking if your group is travelling in a larger vehicle so we can confirm the best access and parking arrangements.
Drop off and pick up are welcome at all venues. If you are arranging a driver or rideshare, we recommend scheduling pick up for the end of the advertised class time with a little buffer in case conversations run long or guests choose to linger briefly. We can give an approximate finish time for each session if you are coordinating transfers from Adelaide or nearby towns.
You can book directly through our website on the Cooking Classes and Food and Wine Events pages. Simply choose your class, date and ticket type and follow the prompts. If you need help or are booking a private or corporate event, you can also contact us by email or phone and we will assist with the booking process.
Yes. Our online booking system is the easiest way to secure your spot and see real time availability, especially for popular Adelaide and Fleurieu dates. You will receive an email confirmation with all the details you need for your visit, including venue address and timing.
As our classes have limited capacity and often sell out, payment is required at the time of booking to secure your place. We do not generally accept walk ins or payment on the day for classes, although some events may allow on day purchases of additional food or drinks as specified in their description.
Yes. Our online booking system accepts major credit and debit cards. For private or corporate invoices, payment details will be provided directly. All bookings are processed in Australian dollars and include GST where applicable.
Yes. Gift vouchers are available and are a popular way for Adelaide based and interstate guests to give the gift of a Fleurieu cooking experience. Vouchers can usually be redeemed across a range of classes and events, subject to availability and any specific terms noted at the time of purchase. Visit our Gift Vouchers page for details.
You can redeem your gift voucher when booking online by entering the voucher code at checkout, or by contacting us directly if you need assistance choosing a class or matching dates to your South Australian travel plans. We recommend booking early for popular weekends and holiday periods as classes often sell out.
Yes. You can book multiple tickets in a single online booking for scheduled classes, or contact us to arrange a private event or corporate booking for larger groups. Group sizes and venue options vary, so it is best to get in touch early if you want a particular date, especially for peak Adelaide and Fleurieu travel seasons.
Yes. Corporate team building and professional group experiences are a key part of what we do. We can tailor the format, timing and menu to your objectives, whether you want a relaxed social experience or a more structured skills based session as part of a retreat or strategy day. Please visit our Private Events and Classes page or contact us with your brief for a customised proposal.
Yes. Private classes are available for groups such as families, friends, hens and bucks groups, corporate teams and special occasions. We can host you at one of our partner venues or, in some cases, bring a version of the class to an approved venue or holiday house. Minimum numbers, menu options and pricing vary by class style and location, so please contact us for details.
We recommend booking as early as possible once you know your travel dates, especially for weekends, public holidays and peak Adelaide and Fleurieu seasons. Some classes sell out weeks or months ahead. If you are flexible with dates, you may still find last minute spots, but early booking gives you the best choice of class, venue and timing.
Yes. Our classes are small by design, which means sessions often sell out, particularly the most popular classes and those aligned with long weekends or major events in South Australia. Booking early and joining our mailing list are the best ways to secure your preferred dates.
We do not run separate school holiday programs and our core classes are designed for adults and older teens. All participants must be paying guests. If you are visiting the Fleurieu Peninsula during school holidays and would like to attend as a family of adults and older teens, please contact us to discuss the most suitable class for your group.
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.
If you cannot attend, please let us know as soon as possible. If your request is at least 14 days prior to the event, you can cancel or reschedule under our standard policy. Within 14 days, tickets are non refundable, but if we are able to re sell your place we will offer a voucher for future use at our discretion.
Rescheduling is possible with at least 14 days notice, subject to availability in other classes and dates. Once you have rescheduled your booking, that new booking is considered final. Further date changes may not be available, so we encourage you to choose a replacement date carefully when rescheduling within our policy time frames.
Cancellations with at least 14 days notice may receive a full refund or credit. Within 14 days, tickets are non refundable, but if we are able to re sell your ticket we may offer a voucher for a future class. All refunds and credits are processed in line with our published terms and conditions and any third party booking platform rules that apply to your purchase.
In the unlikely event that we need to cancel or significantly change a class or event, for example due to illness, venue issues or operational reasons, we will contact you as soon as possible. You will be offered a transfer to another date, a credit or a refund in line with our terms and conditions and any third party booking requirements.
If you are unwell on the day of your class, we ask that you do not attend for the health and comfort of other guests and staff. In this situation you are welcome to transfer your ticket to a friend or family member who can attend in your place. This is the only option for same day illness. Please contact us as soon as possible to advise the name of the person attending instead of you so we can update our guest list and dietary notes where possible.
We closely monitor South Australian weather forecasts and any relevant safety warnings. If extreme heat, severe storms or other conditions make it unsafe or uncomfortable to run a class at a particular venue, we may adjust the timing, move more activities indoors or reschedule the event. In any case where we need to so significantly change the class, we will communicate options to you which may include transfer, credit or refund in line with our terms and conditions.
Safety is a priority in all our classes. We provide clear instructions on the safe use of knives, heat and equipment, and staff are always nearby to assist. Group sizes are kept small so that we can supervise and support participants properly. We design each experience to be enjoyable, engaging and as safe as practical for a hands on cooking environment.
We provide:
We also continually monitor the room for potential hazards and adjust activities to suit the experience and comfort level of the group.
Yes. Our team follows appropriate food handling and safety practices in line with South Australian regulations. This includes safe storage, preparation and serving of food, hygiene procedures and clear guidance to participants on activities that involve raw ingredients, especially meat, eggs and dairy products.
We monitor fire danger ratings and local advice for each venue. If a day is declared Extreme or Catastrophic fire danger for the relevant region, we may choose to reschedule or modify the experience for guest and staff safety, especially at rural properties. Any changes will be communicated to you by email and, where necessary, by phone or text.
In very hot conditions we focus on indoor and shaded areas and ensure there is plenty of water available. We may adjust the menu or cooking methods to reduce time spent over direct heat. If conditions are considered unsafe or very uncomfortable even with these adjustments, we may reschedule the class in line with our safety and cancellation policies. Your comfort and wellbeing always come first.
Yes. First aid equipment is available at our classes and Jackie and John are trained in First Aid and CPR. For more serious issues we will follow appropriate emergency procedures and contact local health or emergency services if required.
Yes. Staff and regular collaborators are experienced in food handling and preparation in line with South Australian food safety standards. This includes proper storage, temperature control and hygiene practices to keep guests safe while still allowing a fun, hands on experience.
Yes. Fleurieu Food and Wine holds appropriate public liability insurance for the classes and events we offer. If you require details for corporate bookings or venue approvals, please contact us and we can provide the relevant documentation once your event is confirmed.
No. Pets are not permitted at any Fleurieu Food and Wine cooking classes or events due to South Australian food service regulations, venue rules and the comfort of other guests. This applies to indoor and outdoor areas at all venues we use, including Bungala House, Lot 50, Cut Hill Distillery, Chapel Hill Winery and Milang Lakeside Butter Factory.
No. South Australian food safety laws do not allow pets in food preparation areas, and our own policies align with this. For this reason, pets cannot accompany you in any of the indoor or outdoor class areas where food is being prepared, served or consumed.
Registered assistance dogs are welcome in line with South Australian legislation and venue rules. We ask that you contact us before booking so we can confirm details with the venue, ensure any required documentation is in place and plan seating to keep both the dog and other guests safe and comfortable in the cooking environment.
We may ask to sight valid assistance dog accreditation or documentation that meets South Australian requirements before the class. This helps us confirm that the dog is trained for public access environments and food related settings. Please contact us to discuss your situation so we can support a smooth and respectful process for everyone involved.
Emotional support animals that are not accredited assistance dogs are not permitted in our food preparation and dining areas due to South Australian food regulations and venue policies. We understand that this may be disappointing for some guests, and we are happy to discuss alternative ways to support your comfort during class within those legal and safety boundaries.
No. While some venues may allow pets in other contexts, for Fleurieu Food and Wine events we have a consistent no pets policy, with the exception of accredited assistance dogs. This ensures food safety, allergy management and comfort for all guests, especially in small group and indoor settings.
Yes. Corporate events are a major part of our work. We design team building cooking experiences that encourage collaboration, creativity and connection, all in a relaxed and enjoyable setting. These can be structured around specific goals such as communication, celebration or reward and can be held at one of our Fleurieu venues or, in some cases, at an approved off site venue or retreat centre near Adelaide or McLaren Vale.
Absolutely. Hens and bucks groups often choose our pasta, mozzarella, sausage or steak classes as a more meaningful and interactive alternative to traditional activities. We can tailor the level of formality, the inclusion of wine or spirits and the overall tone to suit your group, all within a fun and respectful environment suited to adults and older teens.
In some cases we can bring a class to an appropriate off site venue or holiday house, particularly for private groups or corporate retreats. This is dependent on kitchen facilities, space, safety considerations and travel logistics. If you have a specific venue in mind, please contact us with details and we will let you know what is possible and provide a tailored quote.
Sometimes, yes. Our business started as a mobile cooking school, and we still offer mobile options where the venue and facilities meet our safety and operational requirements. Holiday house classes are considered case by case. Please provide the address, kitchen description and expected group size so we can advise on suitability and pricing for a mobile experience during your Fleurieu or South Australian holiday.
Yes. We have delivered immersive multi day retreats and premium corporate experiences that combine cooking, wine, connection and time in nature, including three day, two night packages in McLaren Vale. These are tailored to each client and may include additional activities with our partners. Please contact us with your brief and budget for a customised proposal that aligns with your objectives and the South Australian regions you wish to highlight.
Class capacity varies by venue and format. Standard public classes usually cater for small groups to maintain a personal, hands on feel, while private and corporate events can often be scaled up to larger groups depending on the venue and style of experience. Once we know your ideal group size and preferred region or venue, we can suggest options and layouts that will work well for your group.
Yes. For both public and private classes, Fleurieu Food and Wine supplies the equipment, ingredients and recipes needed for the agreed format. In mobile or off site settings we may need to use some of the host venue’s equipment, but we will always clarify what is required in advance so there are no surprises on the day.
Due to the demands of the cooking school and our focus on hands on classes and experiences, we no longer offer separate catering or grazing platters as a standalone service. Some events may include platters or allow additional food purchases through our venue partners during or after the class, and this will be noted in the event description. Our priority is delivering high quality, award winning cooking experiences rather than general catering.
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