November
Showing all 14 resultsSorted by price: high to low
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Cookie Decorating
R990.00 Add to cartMaster the delicate art of beautiful cookie decorating in this hands-on festive masterclass
The Perfect Outline and Flood: Master the crucial icing consistencies required to map out clean borders and create a smooth, glossy flooded background base.
Wet-on-Wet Designs: Learn the precision timing needed to drag and blend fresh wet icing together on the cookie surface for beautiful marble, swirl, and pattern effects.
Intricate Borders: Practice steady piping control to create raised, defined borders that add striking depth and dimension to your designs.
Holiday Lettering: Discover the secrets to piping elegant, legible numbers and letters directly onto your cookies for a truly personalised finish.Saturday, 21 November 2026
9am – 1pm
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Pub Grub
R500.00 Add to cartBring 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 cartCook 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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Mexican
R500.00 Add to cartBring 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 -
Quiche Class
R500.00 Add to cartSay goodbye to tough pastry and soggy bottoms forever
Shortcrust Pastry: Learn the traditional method of rubbing butter into flour to build a tender, reliable pastry dough from scratch.
Blind Baking Mastery: Master the essential technique of pre-baking your shell with weights to ensure a crisp base that never goes soggy once filled.
The Perfect Custard Base: Understand the ideal ratio of eggs to dairy for a velvety, smooth custard that holds its shape beautifully without turning rubbery.
Custom Fillings: Explore a variety of flavour profiles and ingredient combinations to customise your own take-home creation.
Phyllo Pastry Alternative: Watch an expert live demonstration on how to craft a lighter, ultra-crisp phyllo pastry alternative, which will be served up fresh for lunch alongside a seasonal garden salad.Friday, 6 November 2026
10am – 1pm
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African Flavours
R500.00 Add to cartDiscover 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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Summer Desserts
R500.00 Add to cartBring a fresh, sophisticated touch to your summer entertaining.
Friday, 27 November 2026
10am – 1pm
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Argentinian Cooking
R500.00 Add to cartCook 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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High Tea Baking
R500.00 Add to cartBring the elegance of a classic tea room into your own kitchen
Chocolate Whoopie Pies: Bake soft, cake-like chocolate cookies sandwiched together with a light, fluffy filling.
Homemade Marshmallows: Master the confectionery science behind whipping up light, pillowy soft marshmallows from scratch.
Apple Sponge Cake: Create a beautifully moist, tender fruit-infused sponge cake with a perfect golden crumb.
Madeleines: Learn the secrets to achieving the classic humped shape on these delicate, shell-like French butter cakes.
Scones: Mix and bake traditional, high-rising scones that are perfectly light on the inside and ready for cream and jam.
Fancy Finger Sandwiches: Assemble a selection of elegant, neatly trimmed savoury sandwiches with classic gourmet fillings.Tuesday, 1o November 2026
10am – 1pm
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Edible Gifts
R500.00 Add to cartGive 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
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Thai-inspired Cooking
R500.00 Add to cartBring the fresh, dynamic flavours of Thailand to your kitchen
Homemade Curry Paste: Learn the traditional art of grinding fresh aromatics from scratch to build an intensely flavourful base.
Green Curry with Jasmine Rice: Master a rich, fragrant coconut-based curry cooked to perfection and served alongside fluffy jasmine rice.
Authentic Thai Salads: Balance sweet, sour, and salty profiles to create crisp, fresh, and zesty regional salads.
Corn Fritters: Fry up beautifully golden, spiced sweetcorn fritters with a wonderfully crispy exterior and a tender center.
Thai-Inspired Crème Brûlée: Prepare a velvety, elegant dessert twist combining classic French technique with fragrant Southeast Asian infusions.Monday, 2 November 2026
6-9pm
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French Summer Menu
R500.00 Add to cartBring the warmth, romance, and effortless elegance of a bistro in Provence to your kitchen.
Stuffed Tomatoes: Prepare traditional Tomates Farcies, featuring ripe summer tomatoes hollowed out and packed with a beautifully seasoned, savoury herb filling.
Chicken Provençal: Braise tender chicken pieces to perfection in a rich, fragrant white wine sauce bursting with ripe tomatoes, garlic, capers, and olives.
Pommes Lyonnaise: Master the classic pan-fried technique to create beautifully golden, crisp potato slices tossed with buttery caramelised onions and fresh parsley.
Fig and Goat’s Cheese Salad: Assemble a stunningly fresh, elegant summer salad pairing sweet seasonal figs and creamy goat’s cheese with a light vinaigrette.
Crêpe Suzette: Learn the theatre of classic French dessert making by preparing thin, delicate crêpes coated in a spectacular hot orange, butter.Tuesday, 17 November 2026
6-9pm
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Indian-inspired Cooking
R500.00 Add to cartBring the warmth and rich spice profiles of an Indian kitchen to your table
Cheese and Corn Samosas: Learn the art of folding delicate pastry into perfect triangles, filled with a delicious, spiced cheese and sweetcorn mixture and fried until golden.
Dhal: Master the essential technique of tempering spices in hot oil to create a comforting, aromatic, and deeply flavourful lentil dish.
Butter Chicken: Simmer a classic, luxurious curry featuring tender chicken pieces bathed in a rich, velvety tomato, butter, and cream sauce.
Basmati Rice: Learn the simple secrets to steaming perfectly fluffy, separate, and beautifully fragrant basmati rice grains every time.
Naan: Roll and cook traditional yeast flatbreads on a hot surface to achieve a beautiful, soft, and bubbly texture perfect for mopping up sauces.
Sambals: Assemble a selection of crisp, fresh, and tangy side condiments to cut through the richness of the main curries.
Mango Shrikhand: Whip up a velvety, sweet dessert made from thick strained yoghurt infused with fragrant saffron, cardamom, and ripe mango purée.Thursday, 12 November 2026
6-9pm
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Pasta Class
R500.00 Add to cartCook and enjoy these traditional Italian dishes together
Handmade Filled Pasta Shapes: Master the art of rolling, cutting, and folding fresh dough into a variety of traditional filled shapes.
Butternut Filling: Prepare a sweet, smooth, and beautifully seasoned roasted butternut filling.
Spinach and Ricotta Filling: Blend a classic, creamy Italian filling using fresh spinach and rich ricotta cheese.
Pomodoro Sauce: Cook up a vibrant, traditional tomato and basil sauce that pairs perfectly with fresh pasta.
Lemon Pesto: Blend a bright, zesty, and fragrant herb pesto with a fresh citrus lift.
Tagliatelle Olio e Aglio: Roll and cut fresh ribbons of tagliatelle to serve in a classic, elegant sauce of olive oil, garlic, and chilli.
Fruit Sorbet: Cleanse your palate with a light, refreshing, and velvety smooth fruit sorbet for dessert.Monday, 23 November 2026
6-9pm
