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 Malcolm W alongside antipasto enthusiast Terry P, 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.

What You’ll Learn

In this hands-on cooking class, you’ll learn how to:

• Prepare classic Italian antipasto
• Balance acidity, salt, herbs and aromatics
• Pickle and preserve vegetables for giardiniera
• Prepare pickled calamari with herbs, vinegar and olive oil
• Make a rich black olive tapenade
• Create peperonata with roasted capsicum and aromatics
• Build flavour-packed antipasto platters
• Understand the basics of Italian aperitivo culture
• Pair classic aperitivo cocktails with savoury bites

What You’ll Make

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.

Aperitivo Section

No antipasto experience is complete without aperitivo.

Our bar team will guide you through a tasting and demonstration of classic Italian aperitivo cocktails, including:

• Negroni — bitter, sweet and strong
• Hugo Spritz — elderflower, mint and prosecco freshness
• Limoncello Spritz — bright citrus and sunshine in a glass
• Bellini — the elegant Venetian classic with fresh peach purée

Enjoy these alongside a curated antipasto tasting platter as you learn how Italians turn simple ingredients into unforgettable moments.

Dietary Notes

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.

Poach the Perfect Egg

Master the art of poaching eggs with expert guidance from our chefs. Learn about egg freshness, water temperature, timing and plating to consistently achieve café-quality results.

Make the Perfect Hollandaise

Discover the technique behind one of the most iconic breakfast sauces. Our chefs will guide you through the fundamentals of emulsification while teaching you how to troubleshoot and perfect this classic sauce.

Gin & Beetroot Cured Kingfish Demonstration

Learn the fundamentals of fish curing including flavour balance, curing times and slicing techniques as our chefs demonstrate how to create beautifully cured kingfish.

Build Your Own Brunch Plate

After learning the techniques, assemble your own brunch plate from our breakfast sides station and enjoy the dish you’ve created in the Henry and the Fox dining room.

Latte Art Fundamentals

Watch our bar team demonstrate how professional baristas texture milk and pour classic latte art patterns while learning about coffee temperature and technique.

What’s Included

Your Melbourne brunch cooking experience includes:

• 2.5-hour interactive cooking masterclass

• A glass of Lucia Prosecco on arrival

• Hands-on egg poaching and hollandaise cooking station

• Chef-led kingfish curing demonstration

• Full plated brunch experience featuring your creation

• Pastry and sweets grazing station

• Latte art fundamentals demonstration

• A small take-home gift for Mum (Mother’s Day is the following day)

Cooking Stations & Class Format

Guests cook in private groups of up to three people per station to ensure a relaxed and personal experience.

• Maximum of 3 guests per cooking station

• We do not combine separate bookings

• Groups of four or more will be allocated multiple stations

Class sizes are intentionally limited to allow our chefs to provide personal guidance and hands-on support throughout the experience.