There is something deeply satisfying about turning simple ingredients such as milk, cream and flour into fresh cheese, golden bread and beautiful butter from scratch.
This class also has a special connection to The Post & Rail. Long before the heritage-listed Cobb & Co building became a place to gather, cook and create, part of the property was used for making fresh cheese and butter. It feels wonderful to bring those skills back to life within these old walls.
In this relaxed, hands-on class, we’ll make a collection of fresh cheeses and practical recipes that you can confidently recreate at home.
We’ll begin by making fresh ricotta from scratch. We’ll then use our ricotta to make golden spinach-and-ricotta sausage rolls with crisp, flaky pastry and a generous savoury filling.
Then we’ll transform cream into fresh butter which is delicious and tastes fantastic when it’s been just made. Because I like to guild the lilly so to speak, we then turn some of this butter into Cowboy Butter. This recipe is a game changer!
We defintely need to bake a loaf of bread to go with this class—because freshly made butter deserves warm homemade bread. It’s easier than you think and can be made from scratch and enjoyed whilst still warm from the oven in the time frame of this class.
For dessert, we’ll make fresh cream cheese and turn it into a beautiful lemon cream cheese tart, finished with a smooth, glossy layer of homemade lemon curd.
Once the cooking is complete, we’ll sit down together and enjoy everything we have made as a generous shared lunch, accompanied by a complimentary glass of wine from my family’s vineyard.
No previous cheese-making or bread-making experience is needed. I’ll guide you through every step and explain the practical techniques so you can make these recipes again in your own kitchen.
Fresh ricotta
Spinach-and-ricotta sausage rolls
Fresh butter
Cowboy Butter
A rustic loaf of bread made from scratch
Fresh cream cheese
Lemon cream cheese tart with a glossy lemon-curd topping
When: Saturday 31 October 2026
Time: 10am–2pm
Where: The Post & Rail, 58 Riddoch Street, Penola
Cost: $185 per person
A relaxed, fully guided four-hour cooking class
Hands-on preparation of fresh cheese, bread, butter and the complete menu
All ingredients, recipes, cooking equipment and materials
Proper coffee and tea to begin the class along with freshly baked morning tea
The generous shared lunch we prepare together
Lemon cream cheese tart for dessert
A complimentary glass of wine from my family’s vineyard
Places are limited to keep the class personal and hands-on. Book your place and come ready to cook, learn and share a beautiful meal around the table.
The Post & Rail is an immersive cooking, gardening and art school located at 58 Riddoch Street in the heart of Penola, just a stone’s throw from historic Petticoat Lane and the Mary MacKillop Penola Centre. We are also on the doorstep of the renowned Coonawarra wine region, home to an exceptional collection of cellar doors and wineries.
Set within the beautiful heritage-listed former Cobb & Co building, our classes are relaxed, welcoming and hands-on. Whether you are a complete beginner or have some experience, you’ll be encouraged, supported and made to feel at home.
Please arrive approximately 10 minutes before the advertised starting time so you can settle in, meet the group and be ready to begin. Allow approximately 30–35 minutes’ travel from either Mount Gambier or Naracoorte.
There is something deeply satisfying about turning simple ingredients such as milk, cream and flour into fresh cheese, golden bread and beautiful butter from scratch.
This class also has a special connection to The Post & Rail. Long before the heritage-listed Cobb & Co building became a place to gather, cook and create, part of the property was used for making fresh cheese and butter. It feels wonderful to bring those skills back to life within these old walls.
In this relaxed, hands-on class, we’ll make a collection of fresh cheeses and practical recipes that you can confidently recreate at home.
We’ll begin by making fresh ricotta from scratch. We’ll then use our ricotta to make golden spinach-and-ricotta sausage rolls with crisp, flaky pastry and a generous savoury filling.
Then we’ll transform cream into fresh butter which is delicious and tastes fantastic when it’s been just made. Because I like to guild the lilly so to speak, we then turn some of this butter into Cowboy Butter. This recipe is a game changer!
We defintely need to bake a loaf of bread to go with this class—because freshly made butter deserves warm homemade bread. It’s easier than you think and can be made from scratch and enjoyed whilst still warm from the oven in the time frame of this class.
For dessert, we’ll make fresh cream cheese and turn it into a beautiful lemon cream cheese tart, finished with a smooth, glossy layer of homemade lemon curd.
Once the cooking is complete, we’ll sit down together and enjoy everything we have made as a generous shared lunch, accompanied by a complimentary glass of wine from my family’s vineyard.
No previous cheese-making or bread-making experience is needed. I’ll guide you through every step and explain the practical techniques so you can make these recipes again in your own kitchen.
Fresh ricotta
Spinach-and-ricotta sausage rolls
Fresh butter
Cowboy Butter
A rustic loaf of bread made from scratch
Fresh cream cheese
Lemon cream cheese tart with a glossy lemon-curd topping
When: Saturday 31 October 2026
Time: 10am–2pm
Where: The Post & Rail, 58 Riddoch Street, Penola
Cost: $185 per person
A relaxed, fully guided four-hour cooking class
Hands-on preparation of fresh cheese, bread, butter and the complete menu
All ingredients, recipes, cooking equipment and materials
Proper coffee and tea to begin the class along with freshly baked morning tea
The generous shared lunch we prepare together
Lemon cream cheese tart for dessert
A complimentary glass of wine from my family’s vineyard
Places are limited to keep the class personal and hands-on. Book your place and come ready to cook, learn and share a beautiful meal around the table.
The Post & Rail is an immersive cooking, gardening and art school located at 58 Riddoch Street in the heart of Penola, just a stone’s throw from historic Petticoat Lane and the Mary MacKillop Penola Centre. We are also on the doorstep of the renowned Coonawarra wine region, home to an exceptional collection of cellar doors and wineries.
Set within the beautiful heritage-listed former Cobb & Co building, our classes are relaxed, welcoming and hands-on. Whether you are a complete beginner or have some experience, you’ll be encouraged, supported and made to feel at home.
Please arrive approximately 10 minutes before the advertised starting time so you can settle in, meet the group and be ready to begin. Allow approximately 30–35 minutes’ travel from either Mount Gambier or Naracoorte.
