The Caribbean is a perpetual feast for the senses — shaped by sun, sea, movement, and a long history of cultural exchange.
Caribbean cuisine is the result of many worlds meeting: West African, Creole, Amerindian, European, Latin American, Indian, Middle Eastern, and Chinese influences, woven together over generations. What emerged is not a single style, but a cuisine with its own voice — bold, expressive, and deeply rooted in place.
This food culture is about rhythm and contrast: heat and freshness, spice and calm, slow simmering and vibrant brightness. It reflects island life — resourceful, generous, and guided by season, climate, and celebration.
In this workshop, we explore the essence of Caribbean cooking — its flavours, ingredients, techniques, and cultural stories — through a hands-on, communal experience. Rather than following a fixed menu, the day is shaped by season and intuition, allowing the cuisine to unfold organically.
Expect an atmosphere of warmth, colour, and shared discovery — cooking together, tasting together, and ending the day around a generous table.
WHERE?
Open Table, 111 Lagoon Drive Myocum, NSW 2481
Classes are held in our fully equipped commercial Myocum kitchen. We are able to accommodate up to 8-10 people, which makes this a fantastic opportunity for groups of friends or colleagues.
COST
Workshops cost $200 GST included per class. This is transferable but non-refundable.
BOOKINGS AND ENQUIRIES
Call Ronit: 0414 878 290
E-mail:
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Hope to see you there!
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