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.

This masterclass takes you through the essential elements of great risotto.

You’ll begin by learning how to build flavour from the base, using prawn shells and aromatics to create a rich, seafood stock. From there, you’ll explore the role of Carnaroli rice, why it’s prized for risotto, and how to manage heat, liquid and stirring to achieve the perfect creamy texture without overworking the rice.

Saffron brings colour, aroma and elegance to the dish, while prawns add sweetness and depth. The result is a beautiful, balanced risotto that celebrates simple ingredients and propertechnique.

Whether you’re new to risotto or looking to refine your skills, this class is practical, approachable and full of useful tips you can take back into your own kitchen.

What You’ll Learn

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

• Prepare and build a rich prawn stock
• Understand why Carnaroli rice is ideal for risotto
• Toast and cook rice correctly for texture and flavour
• Add stock gradually for a creamy, balanced finish
• Use saffron to bring colour, aroma and depth
• Cook prawns so they stay tender and sweet
• Balance seasoning, texture and richness
• Plate and finish your risotto with confidence