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Check out our new adult cooking classes titled: ‘Scoff Something Native’. You’ll be surprised and delighted by some of the flavours we can virtually find in our own backyard.

  • Tonight our kitchen brings you a feast of Fusion food and celebration of the melting pot of cultural food influences we are delighted to have in Australia.
    Think French, Asian, Italian, Middle Eastern and South American influences and let your taste buds sparkle!
    Menu:
    Thai spiced lime & lemongrass hummus.
    Kangaroo carpaccio with balsamic reduction, lemon myrtle, sumac, toasted sesame, rocket & parmesan.
    Miso roasted chicken breast w/ pickled cucumbers, coriander, red onion & glass noodle salad.
    Congo purple potato gnocchi with white wine, sun dried tomatoes & basil.
    Halva & white chocolate mousse with pistachios and Persian fairy floss.
    This is a gourmet class using the best of local produce and fresh ingredients.
    Local wines to taste will also be matched with the dishes.

    Age suitability: 18 and over.
    Cancelation policy: Class may be postponed up to 48 hours prior if required numbers not achieved.
    Please let us know of any specific dietary requirements at checkout.
    Bookings close 24 hours prior.


  • For the first time in the Scoffed kitchen we are collaborating with one of Adelaide’s finest Japanese restaurants, Samurai Teppanyaki to bring to you an exciting introduction to Japanese food.
    Watch their executive chef, Clark Zhang, fillet a whole blue fin Tuna, then use this beautiful fish to make your own sushi and sashimi platter, followed by a lesson in how to make Okonomyaki and Teppanyaki beef tenderloin which will be served with miso soup and fried rice. You will end with a traditional Green Tea Mochi ice cream.
    Each dish is matched with sake.
    As this is an introduction class it is mostly demonstration style.

    Age suitability: 18 and over.
    Cancelation policy: Class may be postponed up to 48 hours prior if required numbers not achieved.
    Please let us know of any specific dietary requirements at checkout.
    Bookings close 24 hours prior.


  • Come and meet Nadia and Yuanamara from Red Centre Enterprises for an authentic foray into native Australian cooking. Learn all about the origins of ingredients, how they are used “in country” and then how to use them to create some amazing modern Australian dishes.
    Each guest will participate in making 3 courses which they get to sit down and eat along with tasting locally matched boutique wines.

    Draft Menu(depending on availability):

    • Native tasting platter
    • Pepperleaf crocodile tacos with native lime salsa and succulent slaw
    • Hot and sour Adelaide Hills fungi soup with saltbush damper
    • Venison and Kakadu plum braise
    • Wattleseed pavlova & lemon myrtle ice-cream

    Age suitability: 18 and over.
    Cancelation policy: Class may be postponed up to 48 hours prior if required numbers not achieved.
    Please let us know of any specific dietary requirements at checkout.
    Bookings close 24 hours prior.


  • The French have always tantalised the taste buds and this Scoffed & Quaffed Cooking Class is no different. You’ll be making Caramelised Duck Livers, with Green Apple, Celeriac and Walnut Salad, Spring Chicken with Pea Puree & Confit Leeks & Truffle Sauce. To finish it all off you’ll be making Caramelised Pear & Pecan dessert.
    Of course, this fine selection of food will be accompanied by a selection local boutique wines perfectly matched to the dishes.

    Age suitability: 18 and over.
    Cancelation policy: Class may be postponed up to 48 hours prior if required numbers not achieved.
    Please let us know of any specific dietary requirements at checkout.
    Bookings close 24 hours prior.


  • India has always been a cultural stronghold. With many different countries bordering it and using India as a gate way for trading,  it’s not surprising the diversity of dishes found there. In this class we teach you how to create Vegetarian Samosa’s from scratch, with Cucumber Salad, Chicken Tikka, Beef Vindaloo, Cumin Rice Pilaf and Papadams. To finish off you will learn how to make Carrot Halwa as a dessert.

    Age suitability: 18 and over.
    Cancelation policy: Class may be postponed up to 48 hours prior if required numbers not achieved.
    Please let us know of any specific dietary requirements at checkout.
    Bookings close 24 hours prior.


  • China, just around the corner from India and equally as diverse with food. In this class you will learn how to cook the Chinese way – Braised Pork Belly Bao with Pickled Vegetable, Black Sesame Prawn Toast, Crab Truffle Sui Mai, Shallot Pancakes all finished off with Mango Pudding.

    Age suitability: 18 and over.
    Cancelation policy: Class may be postponed up to 48 hours prior if required numbers not achieved.
    Please let us know of any specific dietary requirements at checkout.
    Bookings close 24 hours prior.