Cooking Classes
Prepare 5+ recipes as a group, then sit down to enjoy the meal family-style. We offer a wide range of international menus, ideas for entertaining, basic skills, family meals and vegetarian menus
Showing all 14 resultsSorted by price: high to low
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Festive Jams, Pickles and Preserves
R500.00 Add to cartCooking ClassesFill your pantry with the vibrant colors and flavours of the harvest.Cook and bottle 5+ distinct preserving styles together:
Apricot Jam: Master the classic gel-setting point to cook up a traditional, glossy apricot jam just like gran used to make.
Onion Marmalade: Slow-simmer a rich, sweet, and sticky savoury marmalade featuring beautifully caramelised onions and deep flavour profiles.
Quick-Pickle: Create a crisp, tangy vinegar brine to instantly preserve crunchy seasonal garden vegetables.
Peach Curd: Cook up a smooth, luxurious, and velvety fruit spread that offers a rich and decadent alternative to traditional toppings.
Mango Chutney: Simmer a vibrant, spiced, and slow-cooked sweet-and-sour condiment that pairs beautifully with cheeses and local dishes.
Cherries in Port: Infuse plump, sweet cherries in a luxurious, warm port syrup to create a sophisticated festive treat perfect for holiday gifting.Wednesday, 16 December 2026
10am – 1pm
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Pub Grub
R500.00 Add to cartCooking ClassesBring the warmth and nostalgic charm of a classic gastropub to your kitchen
Fish Pie: Assemble a deeply comforting, rich seafood pie packed with succulent fish in a velvety white sauce, topped with a perfectly golden mashed potato crust.
Toad-in-the-Hole with Onion Gravy: Master the art of a high-rising, crisp Yorkshire pudding batter baked around savoury sausages, served with a deeply flavourful, slow-simmered onion gravy.
Scotch Eggs: Learn the precise timing required to wrap seasoned sausage meat around boiled eggs, coated in crunchy breadcrumbs and fried to golden perfection.
Minted Mushy Peas: Simmer a vibrant, traditional British accompaniment crushed with fresh mint and butter to perfectly balance the rich savoury mains.
Branston Pickle: Understand the sweet and tangy science of assembling a classic, chunky vegetable condiment packed with spices and dark sugar.
Treacle Tart: Bake a spectacular, traditional sweet tart featuring a crisp shortcrust pastry shell filled with a rich, sticky, and warm golden syrup filling.Wednesday, 11 November 2026
6-9pm
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Crazy for Curries
R500.00 Add to cartCooking ClassesCook and enjoy these seven spectacular dishes together
Onion Bhaji: Mix and fry traditional, thinly sliced onion fritters spiced with gram flour and herbs until beautifully crisp and golden.
Chicken Massaman Curry: Simmer a mild, deeply fragrant Thai-style curry blending rich coconut milk, roasted spices, and tender chicken.
Mild Lamb Curry: Master the technique of slow-braising tender lamb to build a rich, warming, and comforting gravy with a gentle spice profile.
Palak Paneer: Cook up a classic, vibrant Indian vegetarian dish featuring soft cubes of paneer cheese nestled in a smooth, deeply seasoned creamed spinach sauce.
Yellow Rice: Learn the simple secrets to steaming perfectly fluffy, separate grains of rice infused with aromatic turmeric and gentle spices.
Paratha Naan: Roll, layer, and cook traditional bubbly flatbreads on a hot surface to achieve a beautifully soft, layered texture perfect for dipping.
Biscoff Mousse: Whip up a velvety, contemporary sweet dessert featuring smooth caramelised Lotus Biscoff biscuit notes for a decadent finish.Monday, 30 November 2026
6-9pm
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South African Classics
R500.00 Add to cartCooking ClassesCook and enjoy these seven iconic local dishes together
Snoek Pâté: Blend a beautifully smoky, creamy, and tangy traditional Cape seafood spread, perfect for starting any local gathering.
Beer Bread: Mix and bake a quick, rustic yeast-free bread using local beer to create a wonderfully crisp crust and a soft, warm interior.
Tamatie Bredie: Master the art of the definitive South African tomato stew, slow-simmering tender meat and sweet onions until rich, thick, and deeply flavourful.
Savoury Rice: Steam a classic, colorful side dish packed with gentle aromatics and finely diced vegetables to perfectly complement the main stew.
Pumpkin Fritters: Fry up traditional, golden pampoenkoekies until light and fluffy, then toss them in a warm, decadent cinnamon-sugar syrup.
Green Beans: Prepare a traditional home-style green bean side dish, cooked until tender and beautifully seasoned to bring balance to the plate.
Peppermint Crisp Tart: Assemble the ultimate, nostalgic no-bake South African dessert, layering crisp coconut biscuits, rich caramel treat, whipped cream, and grated peppermint chocolate.Monday, 14th December 2026
6-9pm
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Mexican
R500.00 Add to cartCooking ClassesBring the warmth and rich culinary heritage of Mexico to your kitchen.
Mexican Tostada Bites: Assemble crispy, bite-sized tortilla bases topped with fresh, vibrant ingredients for the perfect social appetizer.Mole Poblano with Chicken, Beans, and Rice: Master the legendary, deeply complex Mexican sauce made from a rich blend of chillies, spices, and dark chocolate, served over tender chicken with traditional sides.
Chiles Rellenos: Roast, stuff, and batter traditional chillies to achieve a beautifully melted filling and a light, golden exterior.Pineapple and Cucumber Salad: Toss together a crisp, refreshing, and zesty side salad that perfectly balances the rich, smoky heat of the main dishes.
Tres Leches Cake: Bake a classic, velvety sponge cake soaked in three types of milk and finished with a light whipped cream topping.Tuesday, 3 November 20266-9pm -
Portuguese Cooking
R500.00 Add to cartCooking ClassesBring the warmth of a traditional Portuguese kitchen to your table.Cook and enjoy six iconic dishes together:
Caldo Verde: Green soup with potato, kale, and chorizo.
Sardinhas Salad: Fresh coastal salad with sardines.
Peri-Peri Chicken Wings: Tangy, fiery wings in a traditional marinade.
Feijoada à Transmontana: Hearty bean stew.
Migas: Comforting garlic, olive oil, and breadcrumb side.
Baba de Camelo: A velvety, decadent caramel mousse.Wednesday, 14 October 2026
6-9pm
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Middle Eastern
R500.00 Add to cartCooking ClassesBring the warmth and hospitality of a Middle Eastern kitchen to your table.
Pita Bread: Fresh pita bread made from scratch with the perfect pocket.
Creamy Loaded Hummus & Salad: Velvety smooth chickpea dip topped with a vibrant salad.
Moutabel: Smoky, creamy, and garlic-infused charred aubergine dip.
Tabbouleh: Fresh, herb-heavy salad packed with finely chopped parsley, mint, tomatoes, and bulgur wheat.
Falafel: Traditional herbed chickpea patties fried to a crispy exterior and fluffy centre.
Labneh: Thick, tangy strained yoghurt cheese spread beautifully garnished with olive oil.
Baklava: Layers of crisp filo pastry, spiced chopped nuts, and sweet fragrant syrup.Monday, 26 October 2026
6-9pm
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Spanish Tapas
R500.00 Add to cartCooking ClassesCook and enjoy these eight classic Spanish tapas dishes together
Gazpacho: Blend a traditional, refreshing chilled tomato and vegetable soup bursting with garlic, olive oil, and bright vinegar notes.
Croquettes: Master the art of cooking a thick, velvety béchamel base, shaping, breading, and frying croquetas to achieve an ultra-crispy shell and a meltingly soft centre.
Chickpeas with Spinach: Simmer a robust, traditional Andalusian comfort dish of tender chickpeas and fresh spinach seasoned with garlic, cumin, and fried bread paste.
Roast Red Peppers: Roasted sweet bell peppers until beautifully smoky, tender, and infused with garlic and premium olive oil.
Pan con Tomate: Prepare the definitive Spanish garlic bread by rubbing charred crusty slices with fresh garlic and ripe, seasoned grated tomatoes.
Patatas Bravas: Fry golden, crispy potato cubes and serve them alongside a traditional spicy, smoky tomato bravioli sauce.
Churros: Master the choux-style dough consistency needed to pipe and fry traditional, star-shaped Spanish doughnut pastries until beautifully crunchy and golden.
Chocolate Sauce: Melt down a luxurious, thick, and rich dark chocolate dipping sauce to perfectly accompany your hot churros.Tuesday, 8 December 2026
6-9pm
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Street food
R500.00 Add to cartCooking ClassesBring the excitement and dynamic culinary techniques of international food stalls to your kitchen
Arancini: Roll, coat, and fry traditional Italian risotto balls to achieve a beautifully golden, crispy exterior with a rich, savoury filling.
Stuffed Flatbreads: Master the dough technique required to roll, stuff, and grill soft, flavourful flatbreads on a hot surface.
Satay Chicken: Prepare tender chicken skewers and master the secrets to a rich, fragrant, and deeply aromatic peanut satay dipping sauce.
Aloo Chana Chaat: Assemble a vibrant, tangy, and deeply spiced Indian street food salad featuring tender potatoes, chickpeas, and fresh herbs.
Pad Thai: Master the precise timing and wok control required to toss together this classic, definitive Thai noodle dish balancing sweet, sour, and salty notes.
Pastéis de Nata: Bake the legendary Portuguese custard tarts to achieve a blistered, creamy top nestled inside layers of ultra-crisp, flaky puff pastry.Friday, 4 December 2026
10am – 1pm
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African Flavours
R500.00 Add to cartCooking ClassesDiscover the rich, diverse, and vibrant culinary heritage of the African continent
Peri-Peri Livers with Fresh Bread: Flash-fry tender livers in a fiery, tangy, and deeply garlic-infused peri-peri sauce, served alongside crusty, warm fresh bread to mop up the juices.
Pumpkin Peanut Butter Mash: Prepare Nhopi, a comforting, creamy, and subtly sweet traditional Zimbabwean side dish combining smooth mashed pumpkin with rich peanut butter.
Berbere Chicken: Slow-simmer tender chicken pieces in a robust, deeply aromatic Ethiopian berbere spice blend rich with chilli, fenugreek, and ginger.
Pilau: Master the fragrant art of East African rice, perfectly steamed and layered with warm spices like cardamom, cinnamon, and cumin.
Kachumbari: Assemble a crisp, fresh, and zesty East African tomato and onion salad that perfectly cuts through the rich spices of the main dishes.
Marogo: Sauté traditional African wild spinach with onions and tomatoes to create a beautifully seasoned, nutrient-rich green side dish.
Bolo de Bolacha: Build a decadent, traditional Portuguese-African no-bake dessert featuring layers of coffee-soaked biscuit discs bound together with a rich, velvety buttercream.Wednesday, 25 November 2026
6-9pm
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Paella and more
R500.00 Add to cartCooking ClassesMaster the vibrant and comforting flavours of Spain in this hands-on cooking class
Paella on the Fire: Master the ultimate Spanish rice dish cooked over an open fire, learning how to achieve the perfect socarrat—the coveted crispy caramelized rice base.
Almond Aioli: Whip up a rich, nutty twist on the classic Spanish garlic mayonnaise to complement your meal.
Crusty Homemade Bread: Bake a beautiful, rustic loaf with a crisp crust and soft interior, perfect for mopping up delicious juices.
Sautéed Mushrooms: Prepare a simple yet deeply savoury Spanish-style mushroom side dish infused with garlic and fresh herbs.
Spanish Swiss Roll: Roll and fill a traditional Brazo de Gitano, a soft sponge cake rolled around a luxurious sweet filling.Wednesday, 28 October 2026
6-9pm
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Breads and Pizza
R500.00 Add to cartBaking ClassesMaster the timeless art of yeast baking in this hands-on class
Basic Bread Dough: Master the foundational dough that serves as the perfect base for multiple bakes.
Classic Pizza: Stretch and bake a traditional thin-crust pizza topped with a rich tomato sauce and cheese.
Pizza Bianca: Prepare an elegant, rustic white pizza featuring olive oil, garlic, and fresh herbs without tomato sauce.
Whole-Wheat Seed Bread: Learn the techniques for handling dense wholemeal flour to produce a hearty, seed-crusted loaf.
Seed Bread Canapés: Turn your fresh seeded bread into beautiful, bite-sized social appetizers.
Focaccia with Slow-Cooked Onions: Dimple and bake a beautifully olive-oil-rich Italian focaccia topped with sweet, caramelised onions.
Cinnamon Buns: Roll, slice, and bake soft, fluffy sweet buns packed with a fragrant sugar and cinnamon filling.Tuesday, 27 October 2026
10am – 1pm
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Argentinian Cooking
R500.00 Add to cartCooking ClassesCook and enjoy these iconic Argentinian dishes together
Provoleta Fondue with Pebete Bread: Grill thick wheels of provolone cheese until bubbly, golden, and crisp on the outside, served alongside fresh, soft, and slightly sweet traditional Argentinian pebete bread rolls.
Carne Asada with Chimichurri: Master the art of searing premium steak to juicy perfection, paired with an authentic, vibrant green chimichurri sauce packed with fresh garlic, herbs, and vinegar.
Salsa Criolla: Assemble a crisp, colorful, and tangy diced vegetable relish that perfectly cuts through the richness of the grilled meat.
Torta Rogel: Build a show-stopping traditional dessert featuring crisp, flaky pastry discs layered with luxurious dulce de leche and topped with a glossy, fluffy Italian meringue.Tuesday, 24 November 2026
6-9pm
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Edible Gifts
R500.00 Add to cartBaking ClassesGive the ultimate gift of handmade hospitality this festive season
Artisanal Fudge: Master the critical temperature control secrets needed to achieve a rich, velvety smooth holiday fudge that melts in the mouth without crystallising.
Homemade Marshmallows: Learn the confectionery science behind whipping up light, pillowy soft, and delicately dusted festive marshmallows from scratch.
Gingerbread Caramel Sauce: Simmer a decadent, glossy dessert sauce infused with warm gingerbread spices, perfect for drizzling over holiday bakes and ice cream.
A Variety of Jar Gifts: Assemble and layer beautiful dry pantry mixes inside decorative presentation jars, creating foolproof, gorgeous gifts complete with instructions for the recipient to enjoy at home.Friday, 20 November 2026
10am – 1pm
