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  • Join master butcher Paul Suleyman from Goodwood Quality Meats, BBQ smoking champions Rub & Grub and Big Shed Brewery, at Scoffed cooking school to enjoy an enthralling beef and smoking master class. Starting with hot salt beef bagels for breakfast, you’ll light up the BBQs, prep your meat, watch the butcher cut up a whole side of beef, make your own beer and BBQ sauce, create a unique rub, and taste some beers, whilst your lunch smokes away.
    On the lunch menu:
    American brisket with Big Shed Scoffed’s exclusive BBQ sauce
    DIY burgers
    Rump cap with rock salt, salsa and faroja
    Taste aged v non-aged steak
    Beef ribs with Chimichurri sauce
    Potato salad
    Big Shed beer tastings
    Big Shed S’mores

    Give Aways:
    Bottle of Scoffed’s Big Shed beer BBQ sauce
    Your unique Rub & Grub rub
    Mini meat pack (1 kg from the beef carved in class)

    All bookings are done via the TA website.


  • Enjoy a hands-on culinary and cultural experience creating a three-course dinner with matched wines while tasting a range of uniquely Australian ingredients.
    Listen to the passion and expertise of aboriginal elder and medicine man from Red Centre Enterprises, Yuandamarra, as he provides insights into our very own culinary heritage and then be tutored by Alana from If You’re Game in how to use these wonderful ingredients to create modern Australian dishes.

    Draft Menu:

    • Cured and paperbark smoked Kingfish,, finger lime dressing

    • Crocodile tacos w/ bush tomato salsa

    • Kangaroo fillet, macadamia and sheep’s yogurt crust, native dukka, parsnip puree, native plum jam

    • Native plum, cherry and lemon myrtle trifle

    Please click here for more info or to book via TA page


  • Forage to Feast brings you a food experience like no other. Spend the day with chef Alana Brabin from If You’re Game and be part of a tour to select Adelaide Hills producers. Collect all the crucial ingredients for an indulgent three-course meal focused on venison, then whip it up back at Scoffed in St Morris.
    Tour includes farm tours, champagne, wines, lunch, afternoon tea at winery, and 5 course tasting menu at Scoffed.
    Draft Cooking Class Menu:
    Venison Pate
    Venison carppaccio – mulberry, wasabi emulsion, cured egg
    Skewered oyster mushrooms, chilli butter
    Mushroom salad – pickled, dehydrated and fried
    Smoked Venison prosciutto wrapped figs – blue cheese mousse
    BBQ venison backstrap, grilled cos, parmesan.

    This Tasting Australia event is suitable for guests aged 18+. Please wear clothing and shoes suitable for walking outdoors.


  • Forage with an aboriginal elder and explore a regional farmers market on this new tour from Adelaide’s Scoffed Cooking School. You’ll discover the power of native ingredients as a source of both food and medicine, meet local producers and enjoy a two-course meal with matching wines.
    Tour includes farmer’s market tour, breakfast, foraging for native ingredients, champagne at Lizard rock, 2 course cooking demo and lunch with matching wines from Unico Zelo.