The Farmhouse Kitchen
ProHighlights
- Private weekday classes for groups of six to nine guests, chosen from the school's list of Puglian masterclasses and miniclasses.
- Every class ends at the table, with lunch or afternoon tea, a glass of Tasmanian wine and dessert shared with Giuliana's team.
- Guests leave with a folder of the day's recipes, cooked in a homely farmhouse kitchen without commercial gadgets.
About The Farmhouse Kitchen
The Farmhouse Kitchen is a small cooking school run from a farm on Sunday Hill Road in Wattle Grove, in Tasmania's Huon Valley. Giuliana grew up in an Italian migrant family in Hobart and teaches the dishes of Puglia her mother taught her, with her daughter Genevieve working alongside. The kitchen is a bright, country-style room with no showy equipment, so everything you learn can be repeated at home. Public classes run on weekends, and groups of six to nine can ask for a private class on a weekday by picking one of the listed classes and giving a few days' notice. Masterclasses start at 9am and run to about 1.30pm with a morning break, then guests stay on for lunch until mid-afternoon. Savoury miniclasses run from 10am to about 12.30pm and end with lunch, while sweet miniclasses run from 2pm to about 4pm with afternoon tea. The class list covers traditional and rustic pasta, bread, pizza and focaccia, gnocchi, tiramisù, cannoli and seasonal dishes such as artichokes. No prior cooking skill is needed, and the story behind each recipe is part of the lesson. Every guest takes home a folder of recipes, and paid bookings are non-refundable, though the money is kept as credit when 14 days' notice is given.
Inclusions & amenities
Activity type
Price range (per person)
Setting
Pricing
The meal after each class is included. Paid bookings are non-refundable; with 14 days' notice the money is kept as credit or moved to another date.
Food
Beverages
Availability
What's Included
Frequently asked questions
Can we book a private class for our group?
Yes. Groups of six to nine guests can ask for a private class on a weekday, chosen from the school's class list, with a few days' notice. The Meat Lovers and La Festa Italiana masterclasses aren't offered as midweek private classes.
How much do the classes cost?
Sweet miniclasses are $105 per person and savoury miniclasses $170 per person. Most masterclasses are $295 per person, while La Festa Italiana and Meat Lovers are $320 per person, and the meal after class is included.
Is wine served, and can we bring our own?
Each guest is given a small glass of Tasmanian wine with the meal, so there's no need to bring alcohol. The school keeps it to one glass because most guests arrive by car.
Can the school cater for dietary requirements?
Vegetarians are usually easy to cater for, and classes such as Traditional Pasta, Italian Bread and the Gnocchi miniclass adapt well. The kitchen can't cater for vegan, coeliac, halal or kosher diets, and some classes suit gluten intolerance but not coeliacs.
Do we need cooking experience, and do we take recipes home?
No experience is needed, and the classes also suit confident cooks who want to learn traditional methods. Every guest leaves with a folder of the class recipes, although leftover food can't be taken home.
Where we are
Suitable occasions
Andrew
a month ago
Giuliana's home and kitchen are beautiful, and so are the people in it. My boyfriend and I did the Meatlovers masterclass and made porchetta, osso buco, purè di patate, cotolette, cotolette alla Marsala, peperoni ripieni…
Graham Brown
2 months ago
There are at least three reasons to do a cooking class at The Farmhouse Kitchen. 1. You will learn about preparing Italian food that you can prepare yourself later. 2. You will be entertained. 3. You will meet other grea…
Christopher Briggs
2 months ago
Absolutely bloody deliciously awesome! Giuliana is a master sorceress of Italian cuisine. We had just returned from a six-week trip around Italy, and honestly, Giuliana’s food was the best Italian food we’ve eaten. Such…
Alec Balcombe
2 months ago
A few weeks ago I was lucky enough to join some wonderful people in the pasta making masterclass. The class was fun, collaborative, relaxing and delicious - all the things that food should be. The people I was lucky to s…
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