Ever found yourself mixing up Bottarga and Burrata? Still wondering what actually separates Salami from Soppressata?
You’re not alone.
Join us at Henry and the Fox for a lively, flavour-packed masterclass celebrating one of Italy’s greatest culinary traditions — antipasto and aperitivo.
This hands-on experience brings together pickling, preserving, Italian cocktails, generous tastings and relaxed hospitality in one delicious afternoon.
Learn how to create classic antipasto favourites, discover the ritual of Italian aperitivo culture, and take home your own jars of preserved goodness to enjoy later.
Perfect for food lovers, home entertainers, date afternoons, team building or groups of friends looking for something different to do in Melbourne.
Saturdays:
15th August 2026
17th October 2026
21st November 2026
2:30pm – 4:30pm
$129 per person + booking fees
This Melbourne cooking class is ideal for:
Food lovers wanting to learn something new
Home entertainers looking to elevate their next grazing board
Couples looking for a relaxed and flavour-packed date idea
Friends wanting something different to do in Melbourne
Corporate groups and team building events
Anyone who loves Italian food, cocktails and great company
Whether you’re confident in the kitchen or just love the idea of a good antipasto spread, this class is designed to be hands-on, social and full of flavour.
This masterclass takes you through the essential elements of classic Italian antipasto and aperitivo culture.
You’ll begin with a hands-on session led by Executive Chef Terry P alongside antipasto enthusiast Malcolm Williams, learning how to prepare, pickle and preserve a range of Italian favourites.
From bright vegetable pickles to rich olive tapenade and coastal-style pickled calamari, this class is all about simple ingredients, proper technique and big Mediterranean flavour.
After the hands-on session, we step behind the bar for a relaxed introduction to Italian aperitivo culture. Our bar team will guide you through classic drinks including the Negroni, Hugo Spritz, Limoncello Spritz and Bellini, served alongside a curated antipasto tasting platter.
It’s practical, generous, approachable and designed to give you ideas you can recreate at home.
In this hands-on cooking class, you’ll learn how to:
During the class, you’ll prepare and learn how to make:
Giardiniera
A vibrant Italian vegetable pickle balancing acidity, crunch and aromatics.
Pickled Calamari
A southern Italian coastal tradition preserving tender calamari with herbs, vinegar and olive oil.
Black Olive Tapenade
A rich Mediterranean spread of olives, capers and garlic, perfect for antipasto platters.
Peperonata
Slow-cooked roasted capsicum with olive oil, vinegar and aromatics — one of Italy’s most loved antipasto classics.
No antipasto experience is complete without aperitivo.
Our bar team will guide you through a tasting and demonstration of classic Italian aperitivo cocktails, including:
Enjoy these alongside a curated antipasto tasting platter as you learn how Italians turn simple ingredients into unforgettable moments.
Vegetarian-friendly options are available.
Unfortunately, this class cannot cater to vegan diets due to the seafood and antipasto components.
Please let us know any dietary requirements when booking.
