Showing all 12 results

  • Our Virgin Foodie gift voucher entitles the recipient to attend one class from our 10 week program.
    The perfect gift idea for the someone you know who would love to get the opportunity to learn from a professional, or needs to learn some basic skills.
    Classes are suitable for all levels of cook as they can learn everything from simple knife skills to how to plate up like a professional.


  • Sale!

    Our Virgin Foodie gift vouchers entitle the recipient to attend any of our Tuesday night basic cooking classes.
    These classes are slightly more technical teaching everything from knife skills to making perfect pavlova!
    The perfect gift idea for the foodie in your life, an aspiring Jamie or Poh and those hard to buy for friends and relatives.

    Vouchers are not valid for special offers or items on sale.


  • Learn all about authentic South American BBQs, whether it’s an Asado (traditional Argentinian BBQ) or a Churasco (the Brazilian version), there will be plenty of chimichuri, meat and fabulous flavours brought to you by Adriano from Rub & Grub.
    Today’s menu:
    Chicken hearts, BRZ (Adriano’s own recipe) hot link sausages, Asado cut beef ribs w/Chimichurri sauce, marinated chicken thighs, rump cap w/salsa and farofa.
    Each guest will get an entree size serve of each dish.

    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.


  • Build your confidence in making pastry in this technically based class. You will learn the basics of making savoury shortcrust pastry and also a sweet choux pastry, enabling you to develop your skills further and try different techniques at home. Each guest will make a dill and salmon quiche and cream stuffed profiteroles/eclairs.
    Age suitability: 16 +

    IMPORTANT: Please read the long description below for changes to class operation due to COVID-19 Safe plan implementation. 

    Dress code: Long hair tied up and runners on feet.
    Please notify us of any dietary requirements or allergies at checkout.
    Bookings close 24 hours prior.
    NOTE: Photos used are for illustration purposes only and may not be replicated exactly in the class.


  • Join our newest pit master recruits, butchers Caleb (Second Hand Smoke BBQ team) & Paul Suleyman from Goodwood Quality Meats,  and enjoy an enthralling beef and smoking master class complete with beer tastings from Big Shed Brewery.
    Starting with hot salt beef bagels for breakfast, you’ll light up the BBQs, watch the butcher whilst he portions out the beef, and talks you through the different cuts, prep your meat, create a Big Shed beer and BBQ sauce, and of course enjoy a feast of meat for lunch!
    You will taste lesser known cuts of meat and judge for your selves the difference between aged and non aged scotch fillet.
    On the lunch menu:
    American brisket with Big Shed Scoffed’s exclusive BBQ sauce
    Pulled beef sliders with tangy slaw
    Flat Iron steak
    Aged Scotch fillet v non-aged
    Asado beef ribs with Chimichurri sauce
    Potato salad
    Sweet corn in the husks
    Big Shed beers

    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.

    BBQ is an outdoor sport so please dress appropriately to keep warm/cool and dry.


     


  • This feast of fusion teaches you about pairing different flavour profiles to create a magnificent modern menu.
    Menu TBC:
    Spicy lime & lemongrass hummus, toasted flat breads
    Kangaroo carpaccio, balsamic reduction, lemon myrtle, sumac, toasted sesame, rocket & parmesan.
    Purple potato gnocchi, white wine, sun dried tomatoes & basil.
    Halwa & white chocolate mousse with pistachios and Persian ferry floss.

    Age suitability: 18 and over.

    IMPORTANT: Please read the long description below for changes to class operation due to COVID-19 Safe plan implementation. 

    Dress code: Long hair tied up and runners on feet.
    Please notify us of any dietary requirements or allergies at checkout.
    Bookings close 24 hours prior.
    NOTE: Photos used are for illustration purposes only and may not be replicated exactly in the class.


  • Come and learn all there is to know about low n slow BBQ cooking the American way. Led by our BBQ competition team Pit master you will learn techniques on temperature management for your smoker, what cuts of meat to use, how to prep it (oh by the way the pit master for this class is a butcher too, so he may know a thing or two!!) and of course how to know when you’re cut of meat is ready.
    Some of the meats will need to be precooked by us due to the length of time it takes, but you will get to see most cooks start off and all of them finish.
    The menu you will create will be chosen from a selection of:
    Texas Brisket
    Baby back pork ribs
    Buffalo chicken wings
    Brisket or pork belly brunt ends
    Sticky pulled beef
    Pulled Boston Butt
    You will also make your own Kansas BBQ sauce to take away with you.
    Sides will be:
    Smokey beans
    Tangy Slaw
    Loaded potatoes/potato salad

    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.

    BBQ is an outdoor sport so please dress appropriately .


  • Build your confidence in making classic cakes in this technically based class. You will learn how to make meringue, the technique of making curd (in this case lemon), basic sponge and a swiss roll. Each guest will make lemon meringue cake to take home, and will watch our chef create a chocolate yule log. 
    Age suitability: 16 +

    IMPORTANT: Please read the long description below for changes to class operation due to COVID-19 Safe plan implementation. 

    Dress code: Long hair tied up and runners on feet.
    Please notify us of any dietary requirements or allergies at checkout.
    Bookings close 24 hours prior.
    NOTE: Photos used are for illustration purposes only and may not be replicated exactly in the class.


  • Build your confidence in making delicious desserts in this technically based class. You will learn basic techniques like how to make perfect pavlova, simple sponge and custard, but also fancy master chef style finishing touches like edible soil!
    Each guest will make Mango and Peach Trifle, and Chocolate and Banana Pavlova Stack with Chocolate Soil.
    Age suitability: 16 +

    IMPORTANT: Please read the long description below for changes to class operation due to COVID-19 Safe plan implementation. 

    Dress code: Long hair tied up and runners on feet.
    Please notify us of any dietary requirements or allergies at checkout.
    Bookings close 24 hours prior.
    NOTE: Photos used are for illustration purposes only and may not be replicated exactly in the class.


  • Learn techniques of cooking different types of beautiful fruits from the sea just in time for you to prepare a seafood feast for the holidays!
    Menu TBC:
    Confit Salmon
    Prawn Bisque
    Char Grilled Squid w/ Gremolata
    Lemon and Lime Pannacotta

    Age suitability: 18 and over.

    IMPORTANT: Please read the long description below for changes to class operation due to COVID-19 Safe plan implementation. 

    Dress code: Long hair tied up and runners on feet.
    Please notify us of any dietary requirements or allergies at checkout.
    Bookings close 24 hours prior.
    NOTE: Photos used are for illustration purposes only and may not be replicated exactly in the class.


  • Fancy French, it certainly is and we have an amazing array of dishes for you to learn to cook! They will of course also be matched with tastings from great French wines. Come and try both local and French varietals like sauvignon blanc, merlot, pinot noir and of course chardonnay whilst you sit and eat your deliciously cooked dinner with fellow Francophiles.
    Our menu:
    House-cured salmon w/ fennel salad
    Butter poached prawns w/ kohlrabi & cauliflower puree
    Fillet w/ Aligot, heirloom carrots and seasonal greens.
    Seasonal creme brulee

    IMPORTANT: Please read the long description below for changes to class operation due to COVID-19 Safe plan implementation. 

    Dress code: Long hair tied up and runners on feet.
    Please notify us of any dietary requirements or allergies at checkout.
    Bookings close 24 hours prior.
    NOTE: Photos used are for illustration purposes only and may not be replicated exactly in the class.


  • Come and learn all there is to know about low n slow BBQ cooking the American way. Led by our BBQ competition team Pit master you will learn techniques on temperature management for your smoker, what cuts of meat to use, how to prep it (oh by the way the pit master for this class is a butcher too, so he may know a thing or two!!) and of course how to know when you’re cut of meat is ready.
    Some of the meats will need to be precooked by us due to the length of time it takes, but you will get to see most cooks start off and all of them finish.
    The menu you will create will be chosen from a selection of:
    Texas Brisket
    Baby back pork ribs
    Buffalo chicken wings
    Brisket or pork belly brunt ends
    Sticky pulled beef
    Pulled Boston Butt
    You will also make your own Kansas BBQ sauce to take away with you.
    Sides will be:
    Smokey beans
    Tangy Slaw
    Loaded potatoes/potato salad

    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.

    BBQ is an outdoor sport so please dress appropriately .