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Create and taste beautiful dishes from our Scoff Something Wild recipes, using unique indigenous ingredients matched with local wines

  • Learn all about the origins of native Australian ingredients from Daniel Motlop (owner of Something Wild and ex Port Adelaide star) and then about how to cook them with our celebrated head chef Lachlan Mackinnon (ex Red Ochre and Windy Point).
    Using native ingredients like Emu, Crocodile, and Kangaroo as well as herbs and spices like wattle seed, quandong, river mint and saltbush, you will create 5 amazing yet simple dishes that you can recreate at home, all from scratch.
    Each dish is matched with South Australian wines that compliment the flavours beautifully.
    It’s an Aussie feast just in time for Christmas!

    • Wines are matched with each dish.
    • 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.


  • Learn all about the origins of native Australian ingredients and then about how to cook them.
    Using native ingredients like Emu, Crocodile, and Kangaroo as well as herbs and spices like wattle seed, quandong, river mint and saltbush, you will create 5 amazing yet simple dishes that you can recreate at home, all from scratch.
    Each dish is matched with South Australian wines that compliment the flavours beautifully.
    It’s an Aussie feast !

    Draft Menu:

    • Finger lime oysters
    • Barramundi seared in pepperleaf, cauliflower lemon verbena puree, sweetcorn and dessert lime salad with freekeh and samphire for an even bigger taste of the sea!
    • Kangaroo or Emu fillet, rolled in roasted and ground wattleseed, asparagus and karkalla, Davidson plum jam
    • Wattleseed Pavlova and lemon myrtle ice cream
    • Wines are matched with each dish.
    • 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.


  • Learn all about the origins of native Australian ingredients and then about how to cook them.
    Using native ingredients like Emu, Crocodile, and Kangaroo as well as herbs and spices like wattle seed, quandong, river mint and saltbush, you will create 5 amazing yet simple dishes that you can recreate at home, all from scratch.
    Each dish is matched with South Australian wines that compliment the flavours beautifully.
    It’s an Aussie feast !

    Draft Menu:

    • Finger lime oysters
    • Barramundi seared in pepperleaf, cauliflower lemon verbena puree, sweetcorn and dessert lime salad with freekeh and samphire for an even bigger taste of the sea!
    • Kangaroo or Emu fillet, rolled in roasted and ground wattleseed, asparagus and karkalla, Davidson plum jam
    • Wattleseed Pavlova and lemon myrtle ice cream
    • Wines are matched with each dish.
    • 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.