If your ideal weekend involves sizzling steak, fine wine and a few expert cooking secrets, this one’s going straight on your calendar. “A Cut Above – The Steak Masterclass” is coming to the elegant Bungala House in Yankalilla this June, promising a fire-fuelled feast with all the trimmings.
Presented by the Fleurieu Food and Wine team, guests will enjoy a hands-on hibachi grilling session, discover the magic of native Australian ingredients, and settle in for a long lunch paired with premium Chapel Hill wines.
Hosted in the estate’s rustic heated pavilion and framed by the grandeur of this historic country retreat, the masterclass offers the perfect setting for an indulgent weekend escape.
For this intimate 20-person, mouth-watering masterclass, Fleurieu Food and Wine has teamed up with guest chef Stephen Edwards, who brings an extensive background in meat and fire cooking.
Stephen has worked as a chef for 26 years and spent 16 of those travelling the world with Australian Meat & Livestock, educating chefs in the UK, Canada and the US on how to cook with Australian beef. Put simply, perfecting steak is his specialty.
“In this masterclass, participants will get an overview of MSA grading, the Australian meat industry, and learn what to look and ask for when selecting a steak,” said Stephen.
“I’m really excited to be teaching a class using hibachi grills. They’re always entertaining, and the flavour is fabulous.”
Cooking the steak is just one part of the masterclass. Guests will also craft their own butter from cream, grill corn ribs, and prepare a native bush tomato salad.
As Fleurieu Food and Wine’s Jackie Mazzocato explained, “We curate food and wine events that bring people together — through making, tasting, and sharing.”
“Whether it’s a mozzarella class, a pasta-making experience, or something more indulgent like this A Cut Above masterclass, it’s always hands-on, always delicious, and always local.”
“Stephen’s background as a chef and meat expert complements my love for seasonal, native ingredients and flavour pairing. It’s a natural collaboration that offers guests a deeper experience, learning technique and taste across an entire menu,” added Jackie.
The day itself will be carefully paced to feel indulgent yet effortless. Guests will move from a relaxed wine tasting to the hibachi session, where they’ll grill their own steak over fire and add their personal twist with native-infused condiments.
Held at Bungala House, one of the Fleurieu’s most picturesque heritage properties, the event also offers an optional overnight stay.
Set on 4.5 acres of private botanical gardens at the base of a scenic valley, Bungala House is a grand country estate that seamlessly blends timeless character with refined, modern updates.
This residence, recently named one of South Australia’s Top 50 Homes, offers self-contained accommodation for up to 10 guests, surrounded by arbours, ponds and vine-draped courtyards that evoke the romance of Tuscany, all just minutes from the coast and only an hour from Adelaide.
“At Bungala, it turns a special event into a full retreat. Guests can relax after the meal, explore the gardens, and take in the setting without watching the clock.”
With only two session on offer, tickets are expected to sell quickly. If you’re hungry for a day of sizzling steak, great wine and unforgettable company, this masterclass is calling your name.
A Cut Above – The Steak Masterclass
When: 14 June, 19 July, 2025. 11.30am-3.30pm
Cost: Masterclass $180pp
For tickets, click here.
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