Cooking School Calendar

Timing: (5:00 PM) to (9:00 PM)
Price:$145

Ground Beef Kebabs on lemon grass stalks with nuoc cham. Vietnamese Shredded coconut chicken, cabbage and mint salad. Vietnamese crispy pancakes with pork and prawns. Steamed Barramundi with ginger and sizzling spring onion oil. Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$165

A deliciously new Spanish Tapas menu for 2021. Grilled Moorish Pork skewers. Spanish Orange and Fennel Salad. Traditional Paella with chorizo, chicken and lemon. Salpicon de Marisco- Summer Andalusian seafood salad with capsicums, tomatoes, prawns, squid and mussels. Dessert...Aniseed Doughnuts with Pedro ximeneth 'no churn' ice cream with raisins poached in sherry. Chef Alice Nettleton

Timing: (6:00 PM) to (10:00 PM)
Price:$165

Ex Shiki Chef teaches a brand new class for Japanese Food lovers. Pork Goza dumplings. Traditional Teriyaki Chicken. Tempura seafood. Tempura Vegetables. Beef rolls with green beans and sweet BBQ sauce. NB Not suitable for Celiacs or other severe food allergies.

Timing: (5:00 PM) to (9:00 PM)
Price:$155

Come journey around the wonderful SE Asia. Full of vibrant, fresh, exciting flavour and dishes you will cook time and time again. Thai Ceviche. lime cured kingfish salad with mint, chilli and shallot served with lime and coconut dressing. Drunken Noodles with Chicken and Kaffir lime. Demystify the recipe to success for those favourite wok fried rice noodles with chicken, kaffir lime and chilli. Crying tiger char-grilled beef strips with roasted rice, peanut and lime chilli dipping sauce and lettuce wraps. Korean Crispy Crab potato patty. Smashed potato ,crab meat and coriander cakes deep-fried with panko crumb served with chilli Aioli. NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

Hummus with barbequed flatbread and za’atar.(Experience the difference with your own homemade hummus and flatbread) . >Barbequed lamb skewers marinated in ‘hilbeh’ served with a baby spinach salad, pomegranate, mint and yoghurt dressing. (Hilbeh, a fenugreek and coriander paste from Yemen that works beautifully with lamb.) . >Chicken breasts, butterflied then marinated in chermoula and barbequed.(Chermoula is a classic North African marinade that is perfect for charring on the barbeque.) . >Harissa marinated prawns, barbequed and served with roasted eggplant and tomato salad. (Hot and spicy prawns with a rich and flavourful salad.) . >Spiced couscous with fresh herbs. . >Deep fried almond pastries with honey and orange blossom syrup. (A small sweet and syrupy finish) Chef Genevieve Harris NB Not suitable for Celiacs or other severe food allergies.

Timing: (5:00 PM) to (9:00 PM)
Price:$145

All the essentials of Thai cuisine are taught in this class in a menu full of favourite dishes for easy entertaining or every day dinners.Crispy Spring Rolls w Sweet Chilli sauce; Green Curry of Prawn with Thai Basil. Stir-fry Chicken and Cashew with Dried Chilli and Baby Corn.Thai Beef Salad w Hot and Sour Dressing. With Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (6:00 PM) to (10:00 PM)
Price:$145

BBQ Pork Skewers w Vietnamese Mint and Hoi Sin dipping sauce (Traditional Vietnamese Pork balls, skewered, steamed then char grilled on the BBQ. Served with Vietnamese mint, crisp iceberg cups and hoi sin dipping sauce.) Char grilled Prawns with Lotus root salad and Vietnamese dressing (Char grilled prawn cutlets w Shiso and pickled Lotus root and daikon salad.) Marinated grilled beef served w nuoc Cham and Vietnamese Herb Salad. Chargrilled Chilli lemongrass Chicken. (Chicken thigh marinated with aromatics and rice wine. Think lemongrass, chilli, garlic, ginger and five spice with a smoky chargrill finish and served with dipping sauce.) Salty Sticky Rice w seame and peanut paste. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

This brand new menu from our Travelling Chef Genevieve Harris, class showcases the superb versatility of ingredients and Asian flavours from all around SE Asia. The class will take your tastebuds on a real cultural journey . Vietnamese Banh xeo-This crunchy, crispy pancake filled with prawns and pork is designed to be wrapped in fresh lettuce, herbs and dipped in nouc cham. Cambodia Smoked eggplant with stir fried minced pork. Long thin eggplants scorched over an open flame to get a deep smoky flavour. Split and filled with a sweet and salty pork and soybean stir fry. Malaysian Flathead curry with deep fried curry leaves. Aromatic sour and coconut milk curry sauce. Chunks of flaky flathead simmered in the sauce and served with the crisp crunch of deep-fried curry leaves. Indian Murtaback. Roti style bread filled with eggs and spiced chicken. Delicious dipped into the curry sauce. Served with steamed coconut rice. • Tahwa. A beautiful soft texture and a subtle, ginger sweetness that make this so fabulous to eat. I add mandarins when in season.

Timing: (2:00 PM) to (6:00 PM)
Price:$155

Pork and Prawn Wonton dumpling soup. Warm salad of crispy salmon with lemongrass, mint and ground roasted rice. Pad Ka Prao- This dish is one of Thailand’s most popular street food dishes. Our recipe uses free range pork mince, all the chilli you can handle and fresh Holy basil. Served with a crispy fried egg and Nam Pla Prik. Aromatic Yellow Curry of Chicken served with spiced Paw Paw pickle. Thai Pandan Coconut custard. Chef Yukiko Anschutz.NB Not suitable for Celiacs or other severe food allergies.

Timing: (6:00 PM) to (10:00 PM)
Price:$145

This class is all about great Thai food that you know and love but have never had a good recipe for. Tom Yum Prawn (the famous hot and sour lemongrass Thai soup. Fragrant, cleansing and satisfying.) Choo Chee Prawn- a speciality in many restaurants you will learn how to recreate this great dish from scratch including pounding your homemade curry paste. Stir Fry Beef with fresh spice paste, lemongrass and Thai ginger. A hot wok quick cook dinner dish. Thai Fish cakes w cucumber and mint salad. Use this recipe as a classic tasty snack or sophisticated entree. Sticky Rice w Mango/banana..need I say more! Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

A new Spice Trail class for 2021 with Chef Mark McNamara. Deliciousness from Mumbai through Goa to Kerala. Toasted Bombay Style Portuguese Bread Rolls served with Vegetable Bhajis. Keralan Chicken Curry with garam masala spices. Goan Masala ‘Pickled’ Prawns. Spiced Mussels with coconut cream, citrus and tamarind. Goan Vindaloo Curry with egg, turmeric, mustard seeds and coconut vinegar. Pilau Rice with cashews, shredded coconut and coriander.

Timing: (2:00 PM) to (6:00 PM)
Price:$165

A deliciously new Spanish Tapas menu for 2021. Grilled Moorish Pork skewers. Spanish Orange and Fennel Salad. Traditional Paella with chorizo, chicken and lemon. Salpicon de Marisco- Summer Andalusian seafood salad with capsicums, tomatoes, prawns, squid and mussels. Dessert...Aniseed Doughnuts with Pedro ximeneth 'no churn' ice cream with raisins poached in sherry. Chef Alice Nettleton

Timing: (6:00 PM) to (10:00 PM)
Price:$145

A culinary journey around South East Asia where you will master key dishes from each country. Spicy Singapore Chicken Laksa w Coconut Milk and homemade Chilli Sambal. Vietnamese Salt and Pepper Squid . Thai Sticky Caramel Pork Belly with green mango salad and nam jim dressing. Vietnamese shredded chicken salad w lemon and chilli dressing. With Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

Hailing from Seville, esteemed Spanish chef Alfonso Ales has worked in some of the world’s best kitchens and has a culinary resume that most chefs would only but dream about including working under the direction of the 3 Michelin star Chef Martin Berasategui and Château Cordeillan Barges with internationally acclaimed Chef Thierry Marx. In Australia, Alfonso was Head Chef with renowned Australian Chef Tony Bilson at Bilson's in Sydney and Executive Chef of the iconic Jonah's Restaurant. Now in Adelaide we are very excited to debut his fabulous new Moroccan menu. Grilled “Chermoula” marinated prawns. Grilled lamb kefta kebabs with hummus and pomegranate-sumac-yogurt dressing. Chicken with olives and preserved lemon couscous tagine. Carrot, orange, cumin and honey salad. Moroccan “Khobz” pita bread. Mulhalabya almond cream pudding.

Timing: (5:00 PM) to (9:00 PM)
Price:$165

Melting confit duck parcels. Tender slow cooked duck, shredded and wrapped in betel leaves with a fresh coconut paste dressing. Crispy Salt and pepper soft shell crab with green shallot and chilli, lime, pepper. Master the art of Crispy Salt and Pepper Crab. Stir fried beef with Kaffir lime and Thai eggplant. This is a handmade red curry paste ( made in class) which is used to create a Thai aromatic beef stir fry enhanced with kaffir lime. Lemongrass chicken salad with sesame peanut dressing. A deliciously light Thai chicken salad like you have never had before! Quick Mango sorbet a great dessert to finish. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$165

A unmissable class full of delicious Thai favourites. Szechuan salt & pepper beef with smoked chilli, kaffir lime. Steamed prawn and pork dumplings , peanut nam jim. Pad Thai noodles with chicken, nam pla prik. Banana blossom chicken salad, roasted chilli jam dressing. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies. Chef Yukiko Anschutz

Timing: (6:00 PM) to (10:00 PM)
Price:$155

Come journey around the wonderful SE Asia. Full of vibrant, fresh, exciting flavour and dishes you will cook time and time again. Thai Ceviche. lime cured kingfish salad with mint, chilli and shallot served with lime and coconut dressing. Drunken Noodles with Chicken and Kaffir lime. Demystify the recipe to success for those favourite wok fried rice noodles with chicken, kaffir lime and chilli. Crying tiger char-grilled beef strips with roasted rice, peanut and lime chilli dipping sauce and lettuce wraps. Korean Crispy Crab potato patty. Smashed potato ,crab meat and coriander cakes deep-fried with panko crumb served with chilli Aioli. NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

The real deal Mexican class with Chef Genevieve Harris where you learn how to make your own tacos using traditional corn flour and your own Queso fresco cheese!!! Grilled corn seasoned with chilli and cayenne, drizzled with mayonnaise and queso fresco. Queso fresco is a fresh cheese, made in the class, using a blend of cow and goat milk, set with vinegar or lemon/lime juice and served creamy or pressed into a firmer cheese. Mains - Prawn and tequila ceviche SA king prawns ‘cooked’ in tequila and lime juice served with avocado, cucumber, and tomato salsa. Corn tortillas and taco shells Make your own tortillas and taco shells using traditional masa harina corn flour. Chicken fajita- Marinated and then charred chicken, capsicums, and onion served in freshly cooked corn tortillas. Beef mole- Minced beef cooked with tomatoes, spices and finished with dark chocolate to add rich slightly bitter under notes, served in crisp tacos. Red cabbage and pickled jalapeno chilli slaw. Dessert- Mexican milk cake - A light sponge cake soaked in a syrup made from condensed milk, evaporated milk, and cream. Delish! Sorry not gluten free or seafood free.

Timing: (5:00 PM) to (9:00 PM)
Price:$145

Ground Beef Kebabs on lemon grass stalks with nuoc cham. Vietnamese Shredded coconut chicken, cabbage and mint salad. Vietnamese crispy pancakes with pork and prawns. Steamed Barramundi with ginger and sizzling spring onion oil. Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$165

A Peel Street class with Chef Phil Helyard. This class is sure to satisfy those Asian Food lovers who want to create restaurant quality food at home. Vietnamese grilled beef with lemongrass and chilli. Chargrilled Squid w green chilli nahm jim, bean sprouts, mint, coriander, fried garlic,shallots and chilli. Crispy fish w chilli jam, coconut cream and green papaya salad. Thai Red curry beef, lychee and pineapple. Its a gluten free friendly menu too.

Timing: (6:00 PM) to (10:00 PM)
Price:$145

This class is all about great Thai food that you know and love but have never had a good recipe for. Tom Yum Prawn (the famous hot and sour lemongrass Thai soup. Fragrant, cleansing and satisfying.) Choo Chee Prawn- a speciality in many restaurants you will learn how to recreate this great dish from scratch including pounding your homemade curry paste. Stir Fry Beef with fresh spice paste, lemongrass and Thai ginger. A hot wok quick cook dinner dish. Thai Fish cakes w cucumber and mint salad. Use this recipe as a classic tasty snack or sophisticated entree. Sticky Rice w Mango/banana..need I say more! Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

This brand new menu from our Travelling Chef Genevieve Harris, class showcases the superb versatility of ingredients and Asian flavours from all around SE Asia. The class will take your tastebuds on a real cultural journey . Vietnamese Banh xeo-This crunchy, crispy pancake filled with prawns and pork is designed to be wrapped in fresh lettuce, herbs and dipped in nouc cham. Cambodia Smoked eggplant with stir fried minced pork. Long thin eggplants scorched over an open flame to get a deep smoky flavour. Split and filled with a sweet and salty pork and soybean stir fry. Malaysian Flathead curry with deep fried curry leaves. Aromatic sour and coconut milk curry sauce. Chunks of flaky flathead simmered in the sauce and served with the crisp crunch of deep-fried curry leaves. Indian Murtaback. Roti style bread filled with eggs and spiced chicken. Delicious dipped into the curry sauce. Served with steamed coconut rice. • Tahwa. A beautiful soft texture and a subtle, ginger sweetness that make this so fabulous to eat. I add mandarins when in season.

Timing: (2:00 PM) to (6:00 PM)
Price:$165

A Middle Eastern taste sensation! Homemade Middle Eastern za'atar flatbread . Muhammara dip ( Muhammara is a red pepper and walnut dip originally from Aleppo, Syria. Spiced lamb served on hummus with, pine nuts, parsley and preserved lemon. Chermoula grilled chicken with lemon sumac yogurt. Crispy fried falafels & fattoush salad. Chef Phil Helyard..Peel Street Restaurant. NB Not suitable for Celiacs or other severe food allergies.

Timing: (6:00 PM) to (10:00 PM)
Price:$145

Ground Beef Kebabs on lemon grass stalks with nuoc cham. Vietnamese Shredded coconut chicken, cabbage and mint salad. Vietnamese crispy pancakes with pork and prawns. Steamed Barramundi with ginger and sizzling spring onion oil. Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

1.Grilled and stuffed “piquillo" red peppers with goat’s curd and herbs Mojo Verde sauce. 2.Tomato Gazpacho cold soup with traditional garnish. 3.Traditional Spanish potato omelette. 4.Chorizo sausage “in hell” with grilled sourdough. 5.Spanish garlic & chilli prawns. 6.Traditional "Paella Mixta” with meat and seafood. The large selection of dishes in this class will see you mastering both Tapas flavours and traditional paella. You will be learning under the tutelage of iconic Chef Alfonso Ales. NB This class is not suitable for seafood allergies. It is mainly gluten free. There is bread as part of one dish which can be avoided for those Gluten free. But not suitable for Celiacs due to risk of cross contamination.

Timing: (2:00 PM) to (6:00 PM)
Price:$170

Tom Tilbury- Gather at Coriole. Tom is passionate about fresh seasonal ingredients and this class based around seafood has all the teachings from one of SA's iconic chefs who will show you how to put dishes together in the most creative ways to hero those ingredients. Expect seasonal, innovative and quintessentially Modern Australian flavours. Bring your cameras for this class you will want to brag about what you create! Gather sourdough and churned butter. King fish, olive oil, citrus, pink pepper. Pt Lincoln baby octopus, guanciale, parsley sauce. Cockles cooked in cider and fennel. Ocean jacket and coastal herbs. Salad of leaves from Gathers farm, olive oil and aged sweet vinegar. Roast potatoes, lemon salt, garlic, celery leaf.

Timing: (6:00 PM) to (10:00 PM)
Price:$145

A culinary journey around South East Asia where you will master key dishes from each country. Spicy Singapore Chicken Laksa w Coconut Milk and homemade Chilli Sambal. Vietnamese Salt and Pepper Squid . Thai Sticky Caramel Pork Belly with green mango salad and nam jim dressing. Vietnamese shredded chicken salad w lemon and chilli dressing. With Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

The real deal Mexican class with Chef Genevieve Harris where you learn how to make your own tacos using traditional corn flour and your own Queso fresco cheese!!! Grilled corn seasoned with chilli and cayenne, drizzled with mayonnaise and queso fresco. Queso fresco is a fresh cheese, made in the class, using a blend of cow and goat milk, set with vinegar or lemon/lime juice and served creamy or pressed into a firmer cheese. Mains - Prawn and tequila ceviche SA king prawns ‘cooked’ in tequila and lime juice served with avocado, cucumber, and tomato salsa. Corn tortillas and taco shells Make your own tortillas and taco shells using traditional masa harina corn flour. Chicken fajita- Marinated and then charred chicken, capsicums, and onion served in freshly cooked corn tortillas. Beef mole- Minced beef cooked with tomatoes, spices and finished with dark chocolate to add rich slightly bitter under notes, served in crisp tacos. Red cabbage and pickled jalapeno chilli slaw. Dessert- Mexican milk cake - A light sponge cake soaked in a syrup made from condensed milk, evaporated milk, and cream. Delish! Sorry not gluten free or seafood free.

Timing: (5:00 PM) to (9:00 PM)
Price:$165

Melting confit duck parcels. Tender slow cooked duck, shredded and wrapped in betel leaves with a fresh coconut paste dressing. Crispy Salt and pepper soft shell crab with green shallot and chilli, lime, pepper. Master the art of Crispy Salt and Pepper Crab. Stir fried beef with Kaffir lime and Thai eggplant. This is a handmade red curry paste ( made in class) which is used to create a Thai aromatic beef stir fry enhanced with kaffir lime. Lemongrass chicken salad with sesame peanut dressing. A deliciously light Thai chicken salad like you have never had before! Quick Mango sorbet a great dessert to finish. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$155

A fabulous class with Top Chef Yukiko Anschutz .Learn these dishes full of fresh vibrant flavours and aromatic dressings plus homemade chargrilled beef and peanut sausages perfect for BBQs. Homemade Beef and Peanut Sausage on Betel Leaves with Onion Jam;, Char Grilled Prawn and Zucchini Flower Salad w Hot and Sour Dressing; Aromatic Chicken in Penang Spice Paste w Tamarind and Fresh Coconut; Whole Snapper in Lotus Leaf with Lemongrass, Turmeric and Chilli. Char Grilled Pineapple w rum and coconut syrup. With Chef Yukiko Anschutz

Timing: (10:00 AM) to (2:00 PM)
Price:$165

Woo hoo we are off in 2021 on a food journey to Africa and the Caribbean with none other than legendary chef Mark McNamara. Guyanese Beef Pies- Juicy, tender, minced beef and flaky pastry flavored with allspice and cinnamon. African Spicy Fried Plantains- Kelewele – Ghana. Jamaican Jerk chicken- Golden Barbecued Smokey Jerk Chicken. Cuban Rice and Black beans- Think smokey, smooth flavors of Cuban black beans and pancetta. Callaloo a side dish from Trinidad of greens seasoned with tabasco, lime and coconut milk. Portuguese Char Grilled Piri Piri Prawns. Red Papaya Salsa from Venezuela. Not suitable for Celiacs or seafood allergies

Timing: (2:00 PM) to (6:00 PM)
Price:$145

Crispy pork belly with Chinese broccoli and fried Thai basil, stir-fried with oyster sauce, palm sugar and fish sauce. Steamed Thai Chicken dumplings served with red curry sauce- learn how to make your own curry paste! Grilled lemon grass beef served with tangy Papaya salad and Vietnamese herbs. Vietnamese Chicken soup; Poached chicken fillet in aromatic stock served with rice noodles, fresh herbs, sliced chilli and lime juice. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (6:00 PM) to (10:00 PM)
Price:$155

Pork and Prawn Wonton dumpling soup. Warm salad of crispy salmon with lemongrass, mint and ground roasted rice. Pad Ka Prao- This dish is one of Thailand’s most popular street food dishes. Our recipe uses free range pork mince, all the chilli you can handle and fresh Holy basil. Served with a crispy fried egg and Nam Pla Prik. Aromatic Yellow Curry of Chicken served with spiced Paw Paw pickle. Thai Pandan Coconut custard. Chef Yukiko Anschutz.NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

A new adventurous vegetarian menu with chef Tania for 2021. Beetroot tarte Tatin, goats’ cheese, orange, walnut and honey pesto. Teriyaki butter roasted King browns, creamy parmesan polenta, charred broccolini, carrot jam. Carrot, miso, and coconut hummus with kaffir lime, served with flatbread. Caramelised pumpkin, spiced eggplant jam, toasted seeds and Adelaide Hills fetta. Chocolate beetroot brownie, vegan chocolate mousse and pistachio garnished with coconut whip.

Timing: (5:00 PM) to (9:00 PM)
Price:$165

Ex Shiki Chef teaches a brand new class for Japanese Food lovers. Pork Goza dumplings. Traditional Teriyaki Chicken. Tempura seafood. Tempura Vegetables. Beef rolls with green beans and sweet BBQ sauce. NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$165

A deliciously new Spanish Tapas menu for 2021. Grilled Moorish Pork skewers. Spanish Orange and Fennel Salad. Traditional Paella with chorizo, chicken and lemon. Salpicon de Marisco- Summer Andalusian seafood salad with capsicums, tomatoes, prawns, squid and mussels. Dessert...Aniseed Doughnuts with Pedro ximeneth 'no churn' ice cream with raisins poached in sherry. Chef Alice Nettleton

Timing: (6:00 PM) to (10:00 PM)
Price:$155

Salt and pepper Tofu rolls, sweet miso sauce, Nuoc Cham dressing. Southern Indian chickpea and potato curry, fennel, yellow coconut rice . Stir-fried Asian eggplant, cashew nut, green paw paw, sticky tamarind, kaffir lime. Zucchini, sweet corn and garlic chive pancakes served with ginger sesame dipping sauce. Coconut Sticky Rice dessert. This class is Vegan and Gluten Free. Contains nuts.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

Another brand new class with Chef Genevieve Harris. A real spice journey as a Middle Eastern Feast. • Lebanese pomegranate and beetroot dip with flatbread Lebanese beetroot and pomegranate dip. Cooked beetroot, finely chopped, tossed with fresh mint, parsley and a pomegranate, lemon and olive oil dressing. • Baghdadi style chicken croquettes. Actually an Indian dish but of Persian origin. It is based on rice and minced chicken, spiced with ginger and is great as finger food or mezze dish. • Pastry cigars with Moroccan spiced lamb. Moroccan spiced lamb sausage mixture, baked in filo pastry, very similar to Turkish borek. • Fesanjan – duck with walnuts and pomegranates. A classic from the Royal cuisine of Ancient Persia. This recipe from modern day Iran sees duck braised in a rich, subtlety spiced pomegranate and walnut gravy. • Kachumbar – spiced tomato and cucumber salad. From India and it has many variations. Its base is ripe sweet tomatoes, onions, crunchy cucumber and green chilli tossed with lime juice and roasted spices. • Mujaddra janoubieh - lentil and cracked wheat. Here in this Lebanese version burghul wheat is teamed with lentils and chicken stock to make a meal in itself. • Turkish delight skewers with white chocolate and pistachios. NB Not suitable for Celiacs or other severe food allergies.

Timing: (5:00 PM) to (9:00 PM)
Price:$165

Melting confit duck parcels. Tender slow cooked duck, shredded and wrapped in betel leaves with a fresh coconut paste dressing. Crispy Salt and pepper soft shell crab with green shallot and chilli, lime, pepper. Master the art of Crispy Salt and Pepper Crab. Stir fried beef with Kaffir lime and Thai eggplant. This is a handmade red curry paste ( made in class) which is used to create a Thai aromatic beef stir fry enhanced with kaffir lime. Lemongrass chicken salad with sesame peanut dressing. A deliciously light Thai chicken salad like you have never had before! Quick Mango sorbet a great dessert to finish. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$165

A brand new class from Peel Street Chef Phil Helyard. Crispy fried Szechuan squid with sweet soy and ginger dressing . Pad Thai Noodles. Crackled Pork Belly with apple salad, coconut dressing . Crispy fried eggplant served with spring onion and ginger salad with chili vinegar dressing . Condensed milk ice cream served with caramelized banana and cinnamon sugar. YUM!

Timing: (6:00 PM) to (9:00 PM)
Price:$170

A sensational new class with Chef Emma McCaskill which will have you mastering both Asian and Middle Eastern flavours with ease. Emma's talent is outstanding as a Chef and this is your chance to share her combined knowledge of cultural and refined restaurant dishes. Spiced lamb momo’s, tahini yoghurt dip. Pork, Szechuan and ginger dumplings, roasted chicken broth, spring onion. Crispy eggplant, hot and sour dressing, coriander. Balinese Style curried chicken (chargrilled chicken, marinaded in a yellow curry). Roasted broccoli, lemon and chilli. Steamed Rice.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

A Middle Eastern Mezze extravaganza for 2021 with Chef Mark McNamara. Griddled homemade flat breads. Pomegranate and Beetroot dip. Filo pastry rolls filled with saffron chicken, toasted spices and lemon. White bean salad with tahini, paprika, lemon , garlic, cumin. Crispy Golden lamb mince kebabs with bulghur wheat, pinenuts and spice mix. Walnut, cucumber, yogurt dressing. Asparagus with pomegranate and spiced labneh yogurt. Crispy fried ricotta, basil and pinenut stuffed Zucchini Flowers.

Timing: (5:00 PM) to (9:00 PM)
Price:$145

All the essentials of Thai cuisine are taught in this class in a menu full of favourite dishes for easy entertaining or every day dinners.Crispy Spring Rolls w Sweet Chilli sauce; Green Curry of Prawn with Thai Basil. Stir-fry Chicken and Cashew with Dried Chilli and Baby Corn.Thai Beef Salad w Hot and Sour Dressing. With Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$165

Learn how to craft dim sim and other snack-sized portions of pan-fried, deep-fried, and steamed food served in bamboo steamers. Prawn and pork Siu mai ( dim sims) filled with prawn and pork with Shiitake mushrooms, garlic and ginger in a wonton wrapper . Steamed and served with chilli soy dipping sauce. Steamed prawn dumpling filled with prawns and garlic chives. Steamed Pork Buns, learn how to make bao from scratch, filled with chopped pork loin with bamboo shoot, shiitake mushrooms, garlic and ginger with hoisin sauce. Crispy Prawn toast with sesame seeds served with Sweet chilli sauce. Vietnamese style Beef rice noodle roll; You are going to learn how to make fresh rice noodle sheets and fill then with stir-fried beef, onion and beansprout, oyster sauce and served with sweet soy. Chinese broccoli with oyster sauce, garlic, ginger and sesame oil. Sorry no vegetarian, non pork or prawn and gluten free, options for this class. Chef Yukiko Anschutz

Timing: (6:00 PM) to (10:00 PM)
Price:$145

This class is all about great Thai food that you know and love but have never had a good recipe for. Tom Yum Prawn (the famous hot and sour lemongrass Thai soup. Fragrant, cleansing and satisfying.) Choo Chee Prawn- a speciality in many restaurants you will learn how to recreate this great dish from scratch including pounding your homemade curry paste. Stir Fry Beef with fresh spice paste, lemongrass and Thai ginger. A hot wok quick cook dinner dish. Thai Fish cakes w cucumber and mint salad. Use this recipe as a classic tasty snack or sophisticated entree. Sticky Rice w Mango/banana..need I say more! Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

This brand new menu from our Travelling Chef Genevieve Harris, class showcases the superb versatility of ingredients and Asian flavours from all around SE Asia. The class will take your tastebuds on a real cultural journey . Vietnamese Banh xeo-This crunchy, crispy pancake filled with prawns and pork is designed to be wrapped in fresh lettuce, herbs and dipped in nouc cham. Cambodia Smoked eggplant with stir fried minced pork. Long thin eggplants scorched over an open flame to get a deep smoky flavour. Split and filled with a sweet and salty pork and soybean stir fry. Malaysian Flathead curry with deep fried curry leaves. Aromatic sour and coconut milk curry sauce. Chunks of flaky flathead simmered in the sauce and served with the crisp crunch of deep-fried curry leaves. Indian Murtaback. Roti style bread filled with eggs and spiced chicken. Delicious dipped into the curry sauce. Served with steamed coconut rice. • Tahwa. A beautiful soft texture and a subtle, ginger sweetness that make this so fabulous to eat. I add mandarins when in season.

Timing: (5:00 PM) to (9:00 PM)
Price:$155

Hot and Sour Prawn Soup. Vietnamese five spiced sweet, sticky BBQ pork served with vermicelli rice noodles, lettuce, roasted peanut salad and Nuoc mam cham dressing. Garlic fried rice. Chargrilled calamari with chilli jam. Thai BBQ Chicken (Gai Yang) with garlic, lime salt, black pepper and coriander. Chef Yukiko Anschutz

Timing: (2:00 PM) to (6:00 PM)
Price:$170

Tom Tilbury- Gather at Coriole. Tom is passionate about fresh seasonal ingredients and this class based around seafood has all the teachings from one of SA's iconic chefs who will show you how to put dishes together in the most creative ways to hero those ingredients. Expect seasonal, innovative and quintessentially Modern Australian flavours. Bring your cameras for this class you will want to brag about what you create! Gather sourdough and churned butter. King fish, olive oil, citrus, pink pepper. Pt Lincoln baby octopus, guanciale, parsley sauce. Cockles cooked in cider and fennel. Ocean jacket and coastal herbs. Salad of leaves from Gathers farm, olive oil and aged sweet vinegar. Roast potatoes, lemon salt, garlic, celery leaf.

Timing: (6:00 PM) to (10:00 PM)
Price:$155

Pork and Prawn Wonton dumpling soup. Warm salad of crispy salmon with lemongrass, mint and ground roasted rice. Pad Ka Prao- This dish is one of Thailand’s most popular street food dishes. Our recipe uses free range pork mince, all the chilli you can handle and fresh Holy basil. Served with a crispy fried egg and Nam Pla Prik. Aromatic Yellow Curry of Chicken served with spiced Paw Paw pickle. Thai Pandan Coconut custard. Chef Yukiko Anschutz.NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

Hailing from Seville, esteemed Spanish chef Alfonso Ales has worked in some of the world’s best kitchens and has a culinary resume that most chefs would only but dream about including working under the direction of the 3 Michelin star Chef Martin Berasategui and Château Cordeillan Barges with internationally acclaimed Chef Thierry Marx. In Australia, Alfonso was Head Chef with renowned Australian Chef Tony Bilson at Bilson's in Sydney and Executive Chef of the iconic Jonah's Restaurant. Now in Adelaide we are very excited to debut his fabulous new Moroccan menu. Grilled “Chermoula” marinated prawns. Grilled lamb kefta kebabs with hummus and pomegranate-sumac-yogurt dressing. Chicken with olives and preserved lemon couscous tagine. Carrot, orange, cumin and honey salad. Moroccan “Khobz” pita bread. Mulhalabya almond cream pudding.

Timing: (5:00 PM) to (9:00 PM)
Price:$145

A culinary journey around South East Asia where you will master key dishes from each country. Spicy Singapore Chicken Laksa w Coconut Milk and homemade Chilli Sambal. Vietnamese Salt and Pepper Squid . Thai Sticky Caramel Pork Belly with green mango salad and nam jim dressing. Vietnamese shredded chicken salad w lemon and chilli dressing. With Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$170

“Get your tastebuds to pack their tiny bags – they’re heading on a culinary journey.” Adelaide review. Soi.38 has evolved to showcase the dishes of Thailand’s 6 regions, telling a taste journey beyond comparison. We are delighted to offer this one off class with owner and Chef Terry Intrarakhamhaeng from Soi38. From humble beginnings as a child growing up in Thailand to this year taking out the prestigious award as "Best Thai Restaurant winner" R&CA Awards For Excellence. The food style of Soi 38 has been described by food critics as “ the real deal and different to your typical Thai restaurant" “It is unlike any other Thai food I’ve found in Adelaide.” "As full as I was by the end of this incredible Thai feast I could not leave a bite behind!" This is a hands on class including dinner.

Timing: (6:00 PM) to (10:00 PM)
Price:$170

A vegetarian class that shouts out to all non vegetarians- "this food is amazing- you should try it!" Chef Emma McCaskill is a super talent! Mushroom and water chestnut dumplings, porcini broth, spring onion. Spice roasted cauliflower, channa dal curry. Whole wheat flat breads, tahini yoghurt dip. Crispy eggplant, hot and sour dressing, coriander. Steamed Riced. Chocolate and maple syrup pudding. Contains gluten. Chef Emma McCaskill.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

Hummus with barbequed flatbread and za’atar.(Experience the difference with your own homemade hummus and flatbread) . >Barbequed lamb skewers marinated in ‘hilbeh’ served with a baby spinach salad, pomegranate, mint and yoghurt dressing. (Hilbeh, a fenugreek and coriander paste from Yemen that works beautifully with lamb.) . >Chicken breasts, butterflied then marinated in chermoula and barbequed.(Chermoula is a classic North African marinade that is perfect for charring on the barbeque.) . >Harissa marinated prawns, barbequed and served with roasted eggplant and tomato salad. (Hot and spicy prawns with a rich and flavourful salad.) . >Spiced couscous with fresh herbs. . >Deep fried almond pastries with honey and orange blossom syrup. (A small sweet and syrupy finish) Chef Genevieve Harris NB Not suitable for Celiacs or other severe food allergies.

Timing: (5:00 PM) to (9:00 PM)
Price:$165

Melting confit duck parcels. Tender slow cooked duck, shredded and wrapped in betel leaves with a fresh coconut paste dressing. Crispy Salt and pepper soft shell crab with green shallot and chilli, lime, pepper. Master the art of Crispy Salt and Pepper Crab. Stir fried beef with Kaffir lime and Thai eggplant. This is a handmade red curry paste ( made in class) which is used to create a Thai aromatic beef stir fry enhanced with kaffir lime. Lemongrass chicken salad with sesame peanut dressing. A deliciously light Thai chicken salad like you have never had before! Quick Mango sorbet a great dessert to finish. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$165

Learn how to craft dim sim and other snack-sized portions of pan-fried, deep-fried, and steamed food served in bamboo steamers. Prawn and pork Siu mai ( dim sims) filled with prawn and pork with Shiitake mushrooms, garlic and ginger in a wonton wrapper . Steamed and served with chilli soy dipping sauce. Steamed prawn dumpling filled with prawns and garlic chives. Steamed Pork Buns, learn how to make bao from scratch, filled with chopped pork loin with bamboo shoot, shiitake mushrooms, garlic and ginger with hoisin sauce. Crispy Prawn toast with sesame seeds served with Sweet chilli sauce. Vietnamese style Beef rice noodle roll; You are going to learn how to make fresh rice noodle sheets and fill then with stir-fried beef, onion and beansprout, oyster sauce and served with sweet soy. Chinese broccoli with oyster sauce, garlic, ginger and sesame oil. Sorry no vegetarian, non pork or prawn and gluten free, options for this class. Chef Yukiko Anschutz

Timing: (6:00 PM) to (10:00 PM)
Price:$155

Korean pan fried dumplings with pork, beef, ginger and shiitake mushrooms, served with chilli soy vinegar dipping sauce. Ramen noodle bowl with Char Siu Pork and soy egg. Korean chicken with sticky sauce, Gochujang pepper and sesame. Easy & quick Kimuchi. Stir-fried prawns with Asian greens, shimeji mushroom and young ginger. Chef Yukiko Anschutz Not suitable for celiacs, vegetarians or seafood allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

A new Spice Trail class for 2021 with Chef Mark McNamara. Deliciousness from Mumbai through Goa to Kerala. Toasted Bombay Style Portuguese Bread Rolls served with Vegetable Bhajis. Keralan Chicken Curry with garam masala spices. Goan Masala ‘Pickled’ Prawns. Spiced Mussels with coconut cream, citrus and tamarind. Goan Vindaloo Curry with egg, turmeric, mustard seeds and coconut vinegar. Pilau Rice with cashews, shredded coconut and coriander.

Timing: (5:00 PM) to (9:00 PM)
Price:$165

Freshly Shucked Oysters w Chilli Lime Juice; Soft Shell Crab w Red Curry Sauce and Lesser Ginger;Seared Scallops w Roasted Chilli Ginger Vinaigrette; ;King Prawn Stir fry with Garlic and Pepper; Thai squid salad w galangal, lemongrass and Nam jim. With Chef Yukiko Anschutz

Timing: (2:00 PM) to (6:00 PM)
Price:$165

A deliciously new Spanish Tapas menu for 2021. Grilled Moorish Pork skewers. Spanish Orange and Fennel Salad. Traditional Paella with chorizo, chicken and lemon. Salpicon de Marisco- Summer Andalusian seafood salad with capsicums, tomatoes, prawns, squid and mussels. Dessert...Aniseed Doughnuts with Pedro ximeneth 'no churn' ice cream with raisins poached in sherry. Chef Alice Nettleton

Timing: (10:00 AM) to (2:00 PM)
Price:$165

The real deal Mexican class with Chef Genevieve Harris where you learn how to make your own tacos using traditional corn flour and your own Queso fresco cheese!!! Grilled corn seasoned with chilli and cayenne, drizzled with mayonnaise and queso fresco. Queso fresco is a fresh cheese, made in the class, using a blend of cow and goat milk, set with vinegar or lemon/lime juice and served creamy or pressed into a firmer cheese. Mains - Prawn and tequila ceviche SA king prawns ‘cooked’ in tequila and lime juice served with avocado, cucumber, and tomato salsa. Corn tortillas and taco shells Make your own tortillas and taco shells using traditional masa harina corn flour. Chicken fajita- Marinated and then charred chicken, capsicums, and onion served in freshly cooked corn tortillas. Beef mole- Minced beef cooked with tomatoes, spices and finished with dark chocolate to add rich slightly bitter under notes, served in crisp tacos. Red cabbage and pickled jalapeno chilli slaw. Dessert- Mexican milk cake - A light sponge cake soaked in a syrup made from condensed milk, evaporated milk, and cream. Delish! Sorry not gluten free or seafood free.

Timing: (5:00 PM) to (9:00 PM)
Price:$155

Come journey around the wonderful SE Asia. Full of vibrant, fresh, exciting flavour and dishes you will cook time and time again. Thai Ceviche. lime cured kingfish salad with mint, chilli and shallot served with lime and coconut dressing. Drunken Noodles with Chicken and Kaffir lime. Demystify the recipe to success for those favourite wok fried rice noodles with chicken, kaffir lime and chilli. Crying tiger char-grilled beef strips with roasted rice, peanut and lime chilli dipping sauce and lettuce wraps. Korean Crispy Crab potato patty. Smashed potato ,crab meat and coriander cakes deep-fried with panko crumb served with chilli Aioli. NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$145

Crispy pork belly with Chinese broccoli and fried Thai basil, stir-fried with oyster sauce, palm sugar and fish sauce. Steamed Thai Chicken dumplings served with red curry sauce- learn how to make your own curry paste! Grilled lemon grass beef served with tangy Papaya salad and Vietnamese herbs. Vietnamese Chicken soup; Poached chicken fillet in aromatic stock served with rice noodles, fresh herbs, sliced chilli and lime juice. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (6:00 PM) to (10:00 PM)
Price:$165

Steamed Chicken and prawn dumplings with spicy nam jim dressing. Thai style Bamboo Steamed Lemon Chicken. Green Curry Chicken and Thai Basil. Stir Fried noodles with Seafood, Asian Greens and chilli jam. With Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

Hailing from Seville, esteemed Spanish chef Alfonso Ales has worked in some of the world’s best kitchens and has a culinary resume that most chefs would only but dream about including working under the direction of the 3 Michelin star Chef Martin Berasategui and Château Cordeillan Barges with internationally acclaimed Chef Thierry Marx. In Australia, Alfonso was Head Chef with renowned Australian Chef Tony Bilson at Bilson's in Sydney and Executive Chef of the iconic Jonah's Restaurant. Now in Adelaide we are very excited to debut his fabulous new Moroccan menu. Grilled “Chermoula” marinated prawns. Grilled lamb kefta kebabs with hummus and pomegranate-sumac-yogurt dressing. Chicken with olives and preserved lemon couscous tagine. Carrot, orange, cumin and honey salad. Moroccan “Khobz” pita bread. Mulhalabya almond cream pudding.

Timing: (5:00 PM) to (9:00 PM)
Price:$155

A real culinary adventure with all the favourite dishes from around South East Asia. We are off to Malaysia, Thailand, Vietnam and more! Malay-Beef Satays with peanut sauce; Thai- Red curry of Chicken with kaffir lime leaf; Vietnamese- lemongrass pork with caramel soy, black pepper and sesame; Cambodian- chargrilled calamari,crispy fish and pomelo salad with red chili Nahm Jim; Brunei Darussalam- baked coconut slice. With our top professional Chef in Asian cuisine Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$165

A brand new class from Peel Street Chef Phil Helyard. Crispy fried Szechuan squid with sweet soy and ginger dressing . Pad Thai Noodles. Crackled Pork Belly with apple salad, coconut dressing . Crispy fried eggplant served with spring onion and ginger salad with chili vinegar dressing . Condensed milk ice cream served with caramelized banana and cinnamon sugar. YUM!

Timing: (6:00 PM) to (10:00 PM)
Price:$155

Pork and Prawn Wonton dumpling soup. Warm salad of crispy salmon with lemongrass, mint and ground roasted rice. Pad Ka Prao- This dish is one of Thailand’s most popular street food dishes. Our recipe uses free range pork mince, all the chilli you can handle and fresh Holy basil. Served with a crispy fried egg and Nam Pla Prik. Aromatic Yellow Curry of Chicken served with spiced Paw Paw pickle. Thai Pandan Coconut custard. Chef Yukiko Anschutz.NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

Woo hoo we are off in 2021 on a food journey to Africa and the Caribbean with none other than legendary chef Mark McNamara. Guyanese Beef Pies- Juicy, tender, minced beef and flaky pastry flavored with allspice and cinnamon. African Spicy Fried Plantains- Kelewele – Ghana. Jamaican Jerk chicken- Golden Barbecued Smokey Jerk Chicken. Cuban Rice and Black beans- Think smokey, smooth flavors of Cuban black beans and pancetta. Callaloo a side dish from Trinidad of greens seasoned with tabasco, lime and coconut milk. Portuguese Char Grilled Piri Piri Prawns. Red Papaya Salsa from Venezuela. Not suitable for Celiacs or seafood allergies

Timing: (5:00 PM) to (9:00 PM)
Price:$165

Melting confit duck parcels. Tender slow cooked duck, shredded and wrapped in betel leaves with a fresh coconut paste dressing. Crispy Salt and pepper soft shell crab with green shallot and chilli, lime, pepper. Master the art of Crispy Salt and Pepper Crab. Stir fried beef with Kaffir lime and Thai eggplant. This is a handmade red curry paste ( made in class) which is used to create a Thai aromatic beef stir fry enhanced with kaffir lime. Lemongrass chicken salad with sesame peanut dressing. A deliciously light Thai chicken salad like you have never had before! Quick Mango sorbet a great dessert to finish. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$165

Learn how to craft dim sim and other snack-sized portions of pan-fried, deep-fried, and steamed food served in bamboo steamers. Prawn and pork Siu mai ( dim sims) filled with prawn and pork with Shiitake mushrooms, garlic and ginger in a wonton wrapper . Steamed and served with chilli soy dipping sauce. Steamed prawn dumpling filled with prawns and garlic chives. Steamed Pork Buns, learn how to make bao from scratch, filled with chopped pork loin with bamboo shoot, shiitake mushrooms, garlic and ginger with hoisin sauce. Crispy Prawn toast with sesame seeds served with Sweet chilli sauce. Vietnamese style Beef rice noodle roll; You are going to learn how to make fresh rice noodle sheets and fill then with stir-fried beef, onion and beansprout, oyster sauce and served with sweet soy. Chinese broccoli with oyster sauce, garlic, ginger and sesame oil. Sorry no vegetarian, non pork or prawn and gluten free, options for this class. Chef Yukiko Anschutz

Timing: (6:00 PM) to (10:00 PM)
Price:$145

Ground Beef Kebabs on lemon grass stalks with nuoc cham. Vietnamese Shredded coconut chicken, cabbage and mint salad. Vietnamese crispy pancakes with pork and prawns. Steamed Barramundi with ginger and sizzling spring onion oil. Chef Yukiko Anschutz. NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

This brand new menu from our Travelling Chef Genevieve Harris, class showcases the superb versatility of ingredients and Asian flavours from all around SE Asia. The class will take your tastebuds on a real cultural journey . Vietnamese Banh xeo-This crunchy, crispy pancake filled with prawns and pork is designed to be wrapped in fresh lettuce, herbs and dipped in nouc cham. Cambodia Smoked eggplant with stir fried minced pork. Long thin eggplants scorched over an open flame to get a deep smoky flavour. Split and filled with a sweet and salty pork and soybean stir fry. Malaysian Flathead curry with deep fried curry leaves. Aromatic sour and coconut milk curry sauce. Chunks of flaky flathead simmered in the sauce and served with the crisp crunch of deep-fried curry leaves. Indian Murtaback. Roti style bread filled with eggs and spiced chicken. Delicious dipped into the curry sauce. Served with steamed coconut rice. • Tahwa. A beautiful soft texture and a subtle, ginger sweetness that make this so fabulous to eat. I add mandarins when in season.

Timing: (5:00 PM) to (9:00 PM)
Price:$155

A fabulous class with Top Chef Yukiko Anschutz .Learn these dishes full of fresh vibrant flavours and aromatic dressings plus homemade chargrilled beef and peanut sausages perfect for BBQs. Homemade Beef and Peanut Sausage on Betel Leaves with Onion Jam;, Char Grilled Prawn and Zucchini Flower Salad w Hot and Sour Dressing; Aromatic Chicken in Penang Spice Paste w Tamarind and Fresh Coconut; Whole Snapper in Lotus Leaf with Lemongrass, Turmeric and Chilli. Char Grilled Pineapple w rum and coconut syrup. With Chef Yukiko Anschutz

Timing: (2:00 PM) to (6:00 PM)
Price:$170

Tom Tilbury- Gather at Coriole. Tom is passionate about fresh seasonal ingredients and this class based around seafood has all the teachings from one of SA's iconic chefs who will show you how to put dishes together in the most creative ways to hero those ingredients. Expect seasonal, innovative and quintessentially Modern Australian flavours. Bring your cameras for this class you will want to brag about what you create! Gather sourdough and churned butter. King fish, olive oil, citrus, pink pepper. Pt Lincoln baby octopus, guanciale, parsley sauce. Cockles cooked in cider and fennel. Ocean jacket and coastal herbs. Salad of leaves from Gathers farm, olive oil and aged sweet vinegar. Roast potatoes, lemon salt, garlic, celery leaf.

Timing: (6:00 PM) to (10:00 PM)
Price:$145

All the essentials of Thai cuisine are taught in this class in a menu full of favourite dishes for easy entertaining or every day dinners.Crispy Spring Rolls w Sweet Chilli sauce; Green Curry of Prawn with Thai Basil. Stir-fry Chicken and Cashew with Dried Chilli and Baby Corn.Thai Beef Salad w Hot and Sour Dressing. With Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

A new adventurous vegetarian menu with chef Tania for 2021. Beetroot tarte Tatin, goats’ cheese, orange, walnut and honey pesto. Teriyaki butter roasted King browns, creamy parmesan polenta, charred broccolini, carrot jam. Carrot, miso, and coconut hummus with kaffir lime, served with flatbread. Caramelised pumpkin, spiced eggplant jam, toasted seeds and Adelaide Hills fetta. Chocolate beetroot brownie, vegan chocolate mousse and pistachio garnished with coconut whip.

Timing: (5:00 PM) to (9:00 PM)
Price:$165

A unmissable class full of delicious Thai favourites. Szechuan salt & pepper beef with smoked chilli, kaffir lime. Steamed prawn and pork dumplings , peanut nam jim. Pad Thai noodles with chicken, nam pla prik. Banana blossom chicken salad, roasted chilli jam dressing. Chef Yukiko Anschutz NB Not suitable for Celiacs or other severe food allergies. Chef Yukiko Anschutz

Timing: (2:00 PM) to (6:00 PM)
Price:$165

A deliciously new Spanish Tapas menu for 2021. Grilled Moorish Pork skewers. Spanish Orange and Fennel Salad. Traditional Paella with chorizo, chicken and lemon. Salpicon de Marisco- Summer Andalusian seafood salad with capsicums, tomatoes, prawns, squid and mussels. Dessert...Aniseed Doughnuts with Pedro ximeneth 'no churn' ice cream with raisins poached in sherry. Chef Alice Nettleton

Timing: (6:00 PM) to (9:00 PM)
Price:$170

A sensational new class with Chef Emma McCaskill which will have you mastering both Asian and Middle Eastern flavours with ease. Emma's talent is outstanding as a Chef and this is your chance to share her combined knowledge of cultural and refined restaurant dishes. Spiced lamb momo’s, tahini yoghurt dip. Pork, Szechuan and ginger dumplings, roasted chicken broth, spring onion. Crispy eggplant, hot and sour dressing, coriander. Balinese Style curried chicken (chargrilled chicken, marinaded in a yellow curry). Roasted broccoli, lemon and chilli. Steamed Rice.

Timing: (10:00 AM) to (2:00 PM)
Price:$165

A Middle Eastern Mezze extravaganza for 2021 with Chef Mark McNamara. Griddled homemade flat breads. Pomegranate and Beetroot dip. Filo pastry rolls filled with saffron chicken, toasted spices and lemon. White bean salad with tahini, paprika, lemon , garlic, cumin. Crispy Golden lamb mince kebabs with bulghur wheat, pinenuts and spice mix. Walnut, cucumber, yogurt dressing. Asparagus with pomegranate and spiced labneh yogurt. Crispy fried ricotta, basil and pinenut stuffed Zucchini Flowers.

Timing: (5:00 PM) to (9:00 PM)
Price:$165

Ex Shiki Chef teaches a brand new class for Japanese Food lovers. Pork Goza dumplings. Traditional Teriyaki Chicken. Tempura seafood. Tempura Vegetables. Beef rolls with green beans and sweet BBQ sauce. NB Not suitable for Celiacs or other severe food allergies.

Timing: (2:00 PM) to (6:00 PM)
Price:$155

Braised master stock duck with cinnamon, star anise and manderine served with Asian greens. Salt and Pepper Barramundi, green mango, salad, peanut and chilli. Caramelised pork salad with Cashews. Chilli ginger prawns with tamarind sauce. Jasmin Steamed rice. Chef Yukiko Anschulz