Join acclaimed South Australian chef and food writer Rosa Matto as she demystifies some of the Mediterranean’s most beloved dishes, leading a passionate, story-rich journey through the markets and kitchens of Spain, Venice and Turkey.
You’ll explore the art of paella, building flavour from a traditional Spanish sofrito and mastering the prized crispy rice base known as socarrat, alongside the craft of hand-stretching Turkish gözleme.
From Bazaar to Bacari, this immersive hands-on class captures the spirit of bustling mercados, Venetian bacari and Istanbul’s vibrant spice bazaars — where charcoal grills blaze, rice pans crackle and tables overflow with generous shared plates.
— all brought together with robust marinades, smoky char and layered spices that transform simple ingredients into feast-worthy dishes.
From Valencia to Venice to Istanbul, this is a Mediterranean cooking class at its most abundant.
CLASS MENU
Turkish Lamb & Pistachio Gözleme
Hand-stretched flatbreads stuffed with spiced lamb and finished with preserved lemon yoghurt
Paella Valenciana
Traditional Spanish saffron rice with chicken, chorizo and green beans — mastering socarrat. sofrito and flavour layering.
Spanish Chargrilled Pork with Romesco
Smoky paprika-marinated pork served with roasted red pepper and almond sauce
Zucchini, Mint & Lemon with Feta Salt
A bright, herb-driven contrast to the grilled meats
Venetian Pesce in Saor
Sweet-and-sour marinated delicate fish layered with caramelised onions, raisins and toasted pine nuts
Turkish M’Hanncha
Golden filo pastry coil filled with spiced nuts and honey syrup
Menu Notes Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home.
Allergy warning: This menu contains peanuts and may contain other tree nuts, as well as shellfish, fish sauce, soy, gluten, egg, sesame and dairy. Our kitchen handles all major allergens and cross-contamination is possible. This class is not suitable for guests with severe food allergies, especially peanut, gluten or tree-nut allergy.
