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Give someone a day on the Fleurieu with flour on their hands and a glass of something local alongside. Our gift vouchers work for any class. Gift a class →
Only 8 seats left to pleat, fold and steam a table full of dumplings at Lot 50 on 13 December, then sit down and eat them together. Book now →
Dumplings among the vines at Hastwell and Lightfoot on 17 January: fill, pleat and steam them with your own hands, then share the lot around the table. 24 seats left. Book your spot →
Just 7 seats left to fill, pleat and steam dumplings at Lot 50 on 13 December, then pull up a chair and share the lot around the table. Book your spot →
From dough to dish: knead, stretch and top your own pizza at Bungala House on 14 February, then share it around the table. 24 seats left. Book your spot →
Kingfish from coast to coals with Nicholas Finn and Jackie Mazzocato among the vines at Hastwell and Lightfoot on 21 February. 24 seats left at the bench. Book your spot →
Hands in the potato dough one more time before Christmas: roll gnocchi from scratch at Lot 50 on 20 December, then sit down and eat the lot. 12 seats left. Grab a seat →
Just 10 seats left to stretch warm curds into fresh mozzarella with your own hands at Cut Hill Wall Distillery on 16 January, then taste it on the spot. Book your spot →
Steak over open flame with native Australian flavours at our Hibachi Steak Masterclass, Bungala House on 10 January. 22 seats left at the bench. Book your spot →
Stretch warm curds into fresh mozzarella with your own hands at Milang Lakeside Butter Factory on 27 February, then taste it on the spot. 21 seats left. Book your spot →
Roll gnocchi from scratch among the vines at Hastwell and Lightfoot on 31 January, then sit down and eat the lot together. 21 seats left. Book your spot →
Corporate days and conferences with full catering, open bar, breakout spaces. Book a private day →
Fleurieu Food and Wine

People and Culture

The people, cultures and histories of the places we cook. Told with the people who hold them, and checked with them before we share a word.

Our stories

We cook on the lands of the Traditional Custodians of the Fleurieu Peninsula and the Lakes, in buildings that local families and volunteers have cared for over generations. These are their stories, shared with their permission. If there is a person or a place you think we should learn about, tell us.

People and Culture

Bungala House History: Yankalilla’s 1850s Home and Where to See More

Long before we set up our benches there, Bungala House on Main Street in Yankalilla was a cottage, a family home, a guest house and an empty shell. Here is its early story, drawn from the Yankalilla and District Historical Society, and where you can follow it for yourself.

Read the story →People and Culture

Mark Koolmatrie of Kool Tours: Wild Apples, Coorong Mullet and the Meaning of Place

A roadside stop for wild apples, a word worth taking home, and the places on the Coorong and the Lakes that Ngarrindjeri Elder Mark Koolmatrie loves most.

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Urban Sketchers Fleurieu: The story of our guests that become part of the family

Mark and his friends and family have joined us at a number of our venues and classes and he is local to the Fleurieu which we love. When this happens we are privileged to share and learn more about their journey on the Fleurieu. Mark doens't just love food he is a passionate artist as well.

Read the story →People and Culture

The Milang Butter Factory: How a Lake Town Saved Its History, and How to Visit

A round roofed stone building on Lake Alexandrina, a town that would not let it go, and everything you need for a weekend in Milang, whether or not you cook with us.

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See it for yourself

Cook where the stories happened

Our classes run at Bungala House in Yankalilla, the Lakeside Butter Factory in Milang and working venues across the Peninsula. Pick a date and book online.

See every class