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Thumbs into the potato dough at Lot 50 on 6 December, rolling gnocchi from scratch and then sitting down to eat the lot together. Book the class →
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 →
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 →
Corporate days and conferences with full catering, open bar, breakout spaces. Book a private day →
Fleurieu Food and Wine

Produce of the Fleurieu

The farmers, dairies and makers whose food we cook with in our classes. Who they are, how they make it, and where you can buy it when you visit.

Our producers

We start with the milk in our mozzarella and go from there. If there is a Fleurieu producer you think we should meet, tell us.

Produce of the Fleurieu

My Big Hairy Audacious Goal: the Maggie Beer of the Fleurieu

Jackie Mazzocato started her Normanville cooking school with a Big Hairy Audacious Goal: to stand beside Maggie Beer for the food values, never the fame. Here is the dream in her own words, and what she wants to build next.

Read the story →Produce of the Fleurieu

Produce of the Fleurieu: Myponga Milk and Our Mozzarella Class Near Victor Harbor

Our first Produce of the Fleurieu story: the Myponga dairy families behind Fleurieu Milk, why fresh local milk feels right at the mozzarella pot, where to buy it on the Fleurieu, and where to stay in Hindmarsh Valley.

Read the story →
Taste it for yourself

Cook with it in a class

Hands on classes at working venues across the Peninsula and in Adelaide, made with local produce. Pick a date and book online.

See every class