There is something wonderfully generous about Greek food. It is made to be placed in the centre of the table, passed around and enjoyed slowly with good company.
In this relaxed, hands-on evening cooking class, we’ll prepare a beautiful Greek feast entirely from scratch. We’ll begin with prawns wrapped in crisp, golden kataifi pastry, served on a bed of whipped feta and finished with a drizzle of local honey.
We’ll then make a rich lamb moussaka, layering perfectly grilled eggplant with a deeply flavoured lamb and tomato sauce and a thick, creamy béchamel topping. To balance the richness, we’ll prepare a classic Greek village salad with ripe tomatoes, cucumber, capsicum, red onion, Kalamata olives, feta, oregano and extra-virgin olive oil.
For dessert, I’ll share my own take on baklava. Rather than making the traditional layered version, we’ll roll the filo into crisp individual tubes filled with nuts, soak them in fragrant syrup and finish them with pistachios.
Once the cooking is done, we’ll sit down together and enjoy everything we have made as a generous Greek feast.
No previous cooking experience is needed. I’ll guide you through each recipe and technique so you can confidently recreate the dishes at home.
Kataifi prawns with whipped feta and local honey
Lamb moussaka with grilled eggplant, rich lamb sauce and creamy béchamel
A classic Greek village salad
Rolled baklava tubes with fragrant syrup and pistachios
When: Thursday 29 October 2026
Time: 5pm–8pm
Where: The Post & Rail, 58 Riddoch Street, Penola
Cost: $185 per person
A relaxed, fully guided three-hour cooking class
Hands-on preparation of our complete Greek feast
All ingredients, cooking equipment and recipes
Practical techniques that you can use again at home
The shared feast we prepare together, served as dinner
A glass of local wine to enjoy with the meal
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.
Please see our Terms and Conditions.
There is something wonderfully generous about Greek food. It is made to be placed in the centre of the table, passed around and enjoyed slowly with good company.
In this relaxed, hands-on evening cooking class, we’ll prepare a beautiful Greek feast entirely from scratch. We’ll begin with prawns wrapped in crisp, golden kataifi pastry, served on a bed of whipped feta and finished with a drizzle of local honey.
We’ll then make a rich lamb moussaka, layering perfectly grilled eggplant with a deeply flavoured lamb and tomato sauce and a thick, creamy béchamel topping. To balance the richness, we’ll prepare a classic Greek village salad with ripe tomatoes, cucumber, capsicum, red onion, Kalamata olives, feta, oregano and extra-virgin olive oil.
For dessert, I’ll share my own take on baklava. Rather than making the traditional layered version, we’ll roll the filo into crisp individual tubes filled with nuts, soak them in fragrant syrup and finish them with pistachios.
Once the cooking is done, we’ll sit down together and enjoy everything we have made as a generous Greek feast.
No previous cooking experience is needed. I’ll guide you through each recipe and technique so you can confidently recreate the dishes at home.
Kataifi prawns with whipped feta and local honey
Lamb moussaka with grilled eggplant, rich lamb sauce and creamy béchamel
A classic Greek village salad
Rolled baklava tubes with fragrant syrup and pistachios
When: Thursday 29 October 2026
Time: 5pm–8pm
Where: The Post & Rail, 58 Riddoch Street, Penola
Cost: $185 per person
A relaxed, fully guided three-hour cooking class
Hands-on preparation of our complete Greek feast
All ingredients, cooking equipment and recipes
Practical techniques that you can use again at home
The shared feast we prepare together, served as dinner
A glass of local wine to enjoy with the meal
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.
Please see our Terms and Conditions.
