The experience begins with a steak education session led by Guest Chef Stephen Edwards. Learn to identify the right cuts, understand steak terminology and prepare premium South Australian meat for hibachi cooking. Set within the heritage gardens of Bungala House in Yankalilla, this three-hour class combines expert steak education, native food immersion and open-flame hibachi cooking with South Australian wine to finish.
Next, join Jackie Mazzocato for a fully immersive native food experience. Explore a wide range of Australian native ingredients such as wattleseed, pepperberry, saltbush, lemon myrtle and more. Discover their origins, flavours and uses in modern cuisine.
Taste emu pastrami and green ants as part of this session and create your own wattleseed pepperberry butter and native-inspired bush mayonnaise.
To provide a more personalised experience, the group is split into smaller sessions, rotating between hibachi and native food components. This ensures each guest enjoys one-on-one guidance and an interactive connection with both presenters.
Guests then cook over traditional hibachi grills, mastering the art of flame control, timing and searing to achieve restaurant-quality results.
The experience concludes with a long-table lunch paired with Chapel Hill Wines, celebrating your creations in the beautiful gardens of Bungala House. It’s an unforgettable day of fine food, local wine and authentic South Australian hospitality.
Stephen Edwards – Guest Chef & Meat Specialist
A qualified chef with over 25 years of culinary experience, Stephen Edwards has led kitchens and most recently worked with Meat & Livestock Australia, where he helped chefs, butchers, and consumers in the US and UK better understand the meat on their plate. In this immersive session, Stephen shares his unmatched knowledge of cuts, marbling, ageing, and open-flame cooking—showing you exactly how to master steak on a Hibachi.
Learn how to select, prepare, and cook the perfect cut—right on the Hibachi.
Jackie Mazzocato – Cookbook Author & Culinary Creative
The creative force behind Fleurieu Food and Wine, Jackie Mazzocato is a passionate food educator and author of multiple cookbooks. With a belief that great food creates lasting memories, Jackie brings warmth, flair, and flavour to every dish. She’ll guide you through sensational sides, sauces, and native ingredient pairings—all crafted to complement the rich, bold notes of Shiraz and elevate your steak to something truly special.
We will guide you through a curated wine pairing that complements your perfectly grilled steak!
What’s Included:
Hands-on hibachi steak masterclass with Jackie Mazzocato and Guest Chef Stephen Edwards
Steak education covering cuts, terminology and preparation
Hibachi flame-cooking techniques for perfect searing
Immersive native food session with tastings of wattleseed, pepperberry, saltbush, lemon myrtle and more
Emu pastrami and green ant tastings as part of the native experience
Make wattleseed pepperberry butter and native-inspired bush mayonnaise
Chapel Hill wine tasting and long-table lunch
Recipe booklet to take home
All ingredients, equipment and aprons supplied
Optional overnight stay in one of Bungala’s heritage suites
Whether you’re a foodie, flame fanatic, or just love a perfectly cooked steak—A Cut Above is your invitation to eat, learn, and indulge in unforgettable company.
Important Information
Dietary requirements and accessibility needs can be catered for with prior notice.
Parking is available on-site.
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