Want to travel the world without leaving town? I love enjoying different flavours, spices and cooking traditions and using them to bring something exciting and unexpected to the table.
Come with me to Istanbul for a relaxed, hands-on evening of cooking, tasting and sharing a magnificent Turkish feast.
For our main course, we’ll make Sultan’s Delight: tender lamb slowly cooked in a rich tomato and red-pepper sauce, served over a creamy smoked-aubergine and cheese purée. It is a magnificent Ottoman dish with a wonderful contrast between the deeply flavoured lamb and silky aubergine beneath it.
For dessert, we’ll make hot Turkish künefe. Fine strands of buttered pastry are filled with mild melting cheese, cooked until crisp and golden, soaked in syrup and finished with pistachios. Served warm, it has an irresistible combination of crisp pastry, sweet syrup and molten cheese.
Once everything is ready, we’ll gather around the table and enjoy the complete feast we have prepared together.
This is not a chef-y type of class, I’ll show you what to look for at each stage, how to balance the flavours and how to recreate this generous feast in your own kitchen.
Warm Turkish pan-cooked flatbread (bazlama)
Thick yoghurt, feta and herb dip (haydari)
Finely chopped tomato, capsicum and pomegranate salad (acılı ezme)
Roasted red capsicum and walnut dip with pomegranate molasses (muhammara)
Sultan’s lamb with smoked-aubergine and cheese purée (Hünkâr Beğendi)
Hot cheese-filled shredded pastry with lemon syrup and pistachios (künefe)
When: Thursday 12 November 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 the complete Turkish feast
All ingredients, recipes, cooking equipment and materials
The generous 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. Break up your Thursday evening and get your butt this this class and come ready to cook, learn and share a wonderfully generous Turkish feast 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.
Want to travel the world without leaving town? I love enjoying different flavours, spices and cooking traditions and using them to bring something exciting and unexpected to the table.
Come with me to Istanbul for a relaxed, hands-on evening of cooking, tasting and sharing a magnificent Turkish feast.
For our main course, we’ll make Sultan’s Delight: tender lamb slowly cooked in a rich tomato and red-pepper sauce, served over a creamy smoked-aubergine and cheese purée. It is a magnificent Ottoman dish with a wonderful contrast between the deeply flavoured lamb and silky aubergine beneath it.
For dessert, we’ll make hot Turkish künefe. Fine strands of buttered pastry are filled with mild melting cheese, cooked until crisp and golden, soaked in syrup and finished with pistachios. Served warm, it has an irresistible combination of crisp pastry, sweet syrup and molten cheese.
Once everything is ready, we’ll gather around the table and enjoy the complete feast we have prepared together.
This is not a chef-y type of class, I’ll show you what to look for at each stage, how to balance the flavours and how to recreate this generous feast in your own kitchen.
Warm Turkish pan-cooked flatbread (bazlama)
Thick yoghurt, feta and herb dip (haydari)
Finely chopped tomato, capsicum and pomegranate salad (acılı ezme)
Roasted red capsicum and walnut dip with pomegranate molasses (muhammara)
Sultan’s lamb with smoked-aubergine and cheese purée (Hünkâr Beğendi)
Hot cheese-filled shredded pastry with lemon syrup and pistachios (künefe)
When: Thursday 12 November 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 the complete Turkish feast
All ingredients, recipes, cooking equipment and materials
The generous 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. Break up your Thursday evening and get your butt this this class and come ready to cook, learn and share a wonderfully generous Turkish feast 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.
