International
Showing all 7 resultsSorted by price: high to low
-
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
-
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
-
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
-
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
-
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
-
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
