Cook a Provençal feast together, then relax over a hosted, sit-down meal with wine and.sun-kissed flavours
What’s included
- Chef-led, hands-on cooking + on-the-spot coaching
- All ingredients, equipment & aprons
- Seasonal grazing boards on arrival
- Wine served with your meal (non-alcoholic options available)
- Digital/printed recipes to keep
- Hosted dining at a beautifully set
- Menu is indicative & seasonal—we optimise to what’s best on the day.
Entrée — Niçoise Salad
Crisp leaves, olives, beans and egg with seared sashimi-grade tuna; bright Dijon–lemon vinaigrette
Main — Casserole au Pastis (Chicken)
served with ratatouille (slow-cooked, vibrant Mediterranean vegetables) and saffron rice (fragrant, perfectly fluffy).
Dessert — Pear Tarte Tatin
rosemary coulis, and caramelized orange segments
Menu: Seasonal & flexible — seafood, greens and accompaniments may vary by market availability.
Techniques you’ll cover
- Seared tuna for Niçoise — hot pan control for ruby centre
- Vinaigrette balance
- Pastis braising — layering aromatics, deglazing, gentle simmer
- Ratatouille — for a silky finish
- Saffron rice — blooming saffron, absorption method & fluff
- Tarte tatin — caramel stage, pastry docking, bake & confident flip
Groups & Fast facts
Great for Team building, client evenings, offsites, celebrations, interstate/overseas guests.
- Price: From $199 pp (minimum spend applies)
- Duration: ~3 hours (cook + dine)
- Location: Manly, NSW (mobile/offsite by request)
- Group size: Ideal for 8–24 (ask about larger groups
- Dietaries: Most can be accommodated with notice
- Menu: Seasonal & flexible—native elements vary by availability