Our cookbooks, the sausage making kit we use in class, gift vouchers redeemable across every venue, and the live class calendar. Shipped Australia wide.
Four ways to take a Fleurieu Food and Wine class home with you.
Pasta Like Nonna Makes, Say Cheese, Sausage Making, Steak, Natives and Fire, and the seasonal soirée volumes from Jackie’s series. Print-on-demand so what we print is what gets bought.
See the cookbook collection →
The tools and casings we use in the Sausage Making Masterclass, boxed for your bench at home with the recipe handout, ready for your first batch.
See the kit →
A class voucher in any denomination, redeemable across every venue, class type and seasonal event we run. Delivered by email, ready to forward on.
Buy a gift voucher →
Book a class at one of our seven Fleurieu Peninsula and Adelaide venues. The bench, the produce, the wine, and the people we name in every recipe.
See the class calendar →
Every item we currently ship. Click through for sizes, options, and delivery details.
Pre-buy your paella for the Lot 50 Christmas Market, Yankalilla, Sunday 29 November 2026, 9am to 2pm. Standard bowl $25 or extra large $35. Vegan, or chicken and chorizo. All gluten free and dairy free. Pick a time from 11.00 am to 1.00 pm: pre-orders are fast tracked, served first with no queue. Pre-order or risk it on the day.
Recipes from the Fleurieu Food and Wine class series. Print on demand, shipped within Australia.
Recipes from the Fleurieu Food and Wine class series. Print on demand, shipped within Australia.
Recipes from the Fleurieu Food and Wine class series. Print on demand, shipped within Australia.
Recipes from the Fleurieu Food and Wine class series. Print on demand, shipped within Australia.
Recipes from the Fleurieu Food and Wine class series. Print on demand, shipped within Australia.
Recipes from the Fleurieu Food and Wine class series. Print on demand, shipped within Australia.
Make fresh, gourmet sausages at home with the Gourmet Sausage Making Kit and Cookbook. Simply fill and enjoy creating your own flavours every time.
Book a class for the day. Take a cookbook home for the recipes. Send a gift voucher when words alone won’t cover it.
Stay in the kitchen
Get monthly notes from the bench. New class dates, recipes from class, the producers we are working with. No spam.