A brand new Middle Eastern Feast for 2026.

From harissa beef cigars to honey panna cotta and baklava, come and join a spectacular hands-on journey through the vibrant kitchens of the Middle East.

 

CLASS MENU

 

• Harissa-spiced beef cigars with saffron yoghurt sauce, pine nuts & Pedro Ximenez currants

• Sumac chicken thighs with hommus, nigella flatbread, pickled red onions & charred lemon

• Orange, fennel & rocket salad

• Lamb shoulder ras el hanout and apricot tagine with chermoula

• Cous cous with fresh herbs

• Organic Kangaroo Island honey panna cotta with smashed baklava & crystallised white chocolate.

 

Chef Tania Tauakume . Seafood Free Class, which is safe for peanut and seafood allergies.

Allergy Advice This class menu contains gluten/wheat (pastry, flatbread, cous cous, baklava), dairy (yoghurt, panna cotta, white chocolate), egg, sesame (tahini in hommus), tree nuts (pine nuts and nuts in baklava), legumes (chickpeas), as well as garlic, onion and spices including chilli. Please note that sesame and nuts are key ingredients in this menu and cannot be substituted. Peanuts are not used in this class, however some ingredients may be produced in facilities that handle peanuts and other allergens.