Spring at the Southern Italian Table
Cook with us through the morning, taste the season as the table comes together, then slow down over a generous Southern Italian long lunch.
This is not a class you rush through.
It is a hands-on day built around the way Southern Italian food is meant to be enjoyed — with the seasons, with other people and with enough time to let the table become part of the experience.
You will cook beside us rather than watch from the edge. We taste as we go, talk about the traditions behind the food and let the morning unfold naturally into lunch.
You are part of the cooking from the beginning.
Cook hands-on. Prepare, shape, taste and learn techniques you can take back into your own kitchen.
Make gluten-free ricotta gnocchi. This is the confirmed dish for our spring table and one of the traditions we will make together.
Taste beyond the recipe. Olive oil, ingredients and the stories behind them are woven naturally through the morning.
Then sit down together. The cooking gives way to lunch, matched wine, conversation and a final liqueur tasting.
We start with the season, not a fixed script.
Spring produce helps shape the day, just as it does in the gardens and kitchens that inspired Back 2 Basics Traditions.
Gluten-free ricotta gnocchi is confirmed. The balance of the spring menu will be finalised four weeks before the experience, when we can make those choices with the season in front of us.
That means no filler menu written months in advance — just a table built thoughtfully around what is right for the day.
The long lunch is not the afterthought. It is where the day lands.
Once the cooking is done, we sit down properly. The pace changes. Glasses are poured, food is passed around and there is time to enjoy what everyone has helped create.
The experience also includes an olive oil tasting and a Back 2 Basics Traditions liqueur tasting to finish.
Matched pairings are part of the table.
George’s Folly Wines returns as our wine partner on 1 November, with wines selected to sit beside the food rather than simply arrive with it.
Across our shared tables, favourites have included Off with the Fairies Roussanne, Give it a Whirl Chardonnay, Full Throttle Nero d’Avola Rosé and Pigs Might Fly Montepulciano / Nero d’Avola.
The final spring pairings will be chosen alongside the seasonal menu, so each pour has a reason to be at the table.
Sunday, 1 November 2026
$138 per guest
10:00 am – 2:30 pm · Lockleys, Adelaide · Maximum 12 guests
Book for 1–4 guests in a single booking. Checkout quantity follows the guest count you select.
Dietary requirements or allergies must be discussed with us before booking so we can confirm that the experience is suitable.
Places are paid in full when booking, are non-refundable but transferable, and attendee details are collected for every guest.
Guests under 18 may attend. Alcohol is served only to guests aged 18+ in accordance with liquor requirements. The participation waiver is signed on arrival.
Who is joining us?
Select your guest count and complete the details below. You will continue directly to checkout.
Moments from our cooking experiences
A glimpse of the warmth, movement and conversation that make the day feel like much more than a cooking class.
