The Ultimate Greek Feast: A Masterclass in Mediterranean Hospitality
Do you want to host dinner parties that people talk about for years?
There is a specific kind of magic in Greek hospitality (Philoxenia). It’s more than just food; it’s a warm, rib-crushing hug served on a platter. If you’ve ever struggled to get that perfect crunch on your pastry or ended up with a soggy Moussaka, or maybe try it for the first time, then this immersive masterclass is designed for you.
Join us for a day of rolling, layering, and laughing, culminating in a spectacular sit-down feast where we celebrate everything we’ve created. “Opa”
Book Your Seat at the Table – Limited Spots Available and this class sells out fast!
Saturday 7th March 10am - 2pm SA time $185 per person
What You’ll Master:
The Art of the Golden Crunch: Authentic Spanokopita
Spanokopita is the ultimate crowd-pleaser, but the secret lies in the physics of the phyllo. We’ll show you how to handle delicate pastry to create those shattering, buttery layers that house a vibrant, herb-packed spinach and feta filling. It’s simple, elegant, and the only appetizer recipe you’ll ever need for entertaining.
Precision & Patience: Hand-Rolled Dolmades
There is something deeply meditative about rolling Dolmades. Whether using fresh leaves from the vine or the finest preserved ones, you will learn the technique for tight, uniform parcels that burst with zesty, aromatic rice. These are the "jewels" of the Greek table—stunning to look at and even better to eat.
The Moussaka Masterpiece: Technique Over Toil
Moussaka is the crown jewel of the Greek kitchen, but it is often misunderstood. The secret to a world-class Moussaka isn't just the sauce; it’s the eggplant. We will dive deep into the specific technique of preparing the eggplant to ensure a rich, silky texture without the oiliness. Layered with a spiced meat sauce and a cloud-like Béchamel, this dish will become your new signature.
The Epic Finale: Golden, Honey-Drenched Baklava
We couldn’t host a Greek feast without the legend itself. You’ll learn the ratios for the perfect spiced nut filling and—most importantly—the "hot vs. cold" rule for syrup absorption. The result? A Baklava that is crisp, honeyed, and truly epic.
Why This Class is Different:
The "Secret" Techniques: Move beyond recipes to understand the why behind the textures.
Hosting Confidence: Learn how to prep these labor-intensive dishes ahead of time so you can actually enjoy your own party.
The Long Table Experience: We don’t just cook; we eat. The class ends with a communal feast, a glass of wine, and the joy of a shared meal.
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