Other Cooking Experiences
Learn a little, laugh and eat a lot!
Please see below for our other cooking experiences. Check out our bookings page for available dates.
All classes can also be booked as a private class. Gather a group of friends or family, contact us for dates. You must be 16 years plus to attend.
Pasta and Vino - $140 per person
Join us for a fully immersive and fun pasta-making class with a glass of vino on the side, where you’ll learn to create handmade pasta dough from scratch.
We’ll transform that dough into fettuccine and filled ravioli, making a roasted pumpkin and ricotta filling along the way. You’ll also learn how to make fresh ricotta from quality milk, before moving into rolling, filling, cutting, and shaping your pasta.
Along the way, you’ll learn essential pasta-making skills:
• How to make and work fresh pasta dough
• Rolling, shaping, and filling ravioli
• Making fresh ricotta from milk
• Cooking pasta perfectly every time
On the menu:
• Fettuccine with classic Neapolitan sauce
• Pumpkin & ricotta ravioli with burnt butter and sage
We’ll finish by sitting down together to enjoy our handmade pasta for lunch, accompanied by Bellarine wine. You’ll also take extra pasta home to share.
NB: These classes run in the cooler months (May–September).
Garden to Jar - $140 per person
Join us for a hands-on workshop celebrating the art of preserving, where we transform garden-grown produce into beautiful, flavour-packed pantry staples to enjoy all year round.
Together, we’ll create a seasonal line-up of preserves, learning each stage of the preserving process as we go. While the preserves gently bubble away, we’ll bake sweet scones—perfect for a relaxed pause in the day to taste and enjoy what we’ve made.
Along the way, you’ll learn essential preserving skills:
• How to safely sterilise jars and bottles
• How to test for the perfect setting point in jams
• Best-practice bottling techniques for long-lasting results
• Simple tips for adapting recipes to whatever is in season
There’s plenty of time for tastings, questions, and sharing preserving stories throughout the workshop.
You’ll take home:
• A jar or bottle of each preserve we make on the day
• A recipe booklet filled with class recipes, preserving guides, and practical tips
• The confidence and inspiration to start preserving your own seasonal harvest at home
A relaxed day of cooking, learning, and connection—and a pantry full of handmade preserves to take home.
Mozzarella and Pizza Creation - $135 per person
Garden to Gut - Fermenting - $140 per person
Join us for a hands-on workshop working with seasonal produce and traditional fermentation methods.
Together, we’ll prepare a range of ferments including sauerkraut, kimchi, a kvass, a quick pickle, and another simple garden-based ferment.
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While the ferments develop, we’ll pause during the session for a simple seasonal tasting plate and a glass of wine — another well-known fermented product.
Along the way, you’ll learn essential fermentation skills:
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The difference between fermentation and other preserving methods
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How to safely prepare and pack vegetables for fermenting
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How to recognise what’s happening as ferments develop over time
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Simple tips for working with seasonal produce at home
There’s plenty of time for tastings, questions, and discussion throughout the workshop.
You’ll take home:
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Five jars of fermented produce prepared during the session (including three 1L flip-top jars and additional smaller jars)
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A recipe booklet filled with class recipes, guides, and practical tips
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The confidence and inspiration to continue fermenting at home
Come for a relaxed day of cooking, learning, and connection — and leave with ferments that continue to develop long after the workshop.
Nothing compares to fresh mozzarella! We will start with everyone learning to make the pizza dough from scratch, learning about yeast and the importance of the rise. Whilst the dough is rising we will make the cheese.
In pairs you will learn how to make mozzarella from scratch. A process that will involve creating the curd, cooking the curd and then stretching the curd!
Finally we will use our freshly made mozzarella cheese to create an authentic Margherita pizza. Into the wood fired pizza oven they will go. Then sit down and enjoy your pizza along with a glass of Bellarine Peninsula wine. We will finish the afternoon with a glass of handcrafted Limoncello, the perfect way to finish an Italian meal. Please note in the event a Total Fire Ban day is declared the experience will need to be cancelled / rescheduled. This is not advised until the day before.