Turkish Cooking Class

hands-on | 13 dishes | 6 paired Wood Park wines | 5 hours | music | fun! | $135
Sat 21 March, 2020 6pm till late  |   Sat 28 March, 2020 6pm till late


Paired with 6 fabulous wines from  Wood Park in King Valley!


 hommous with pine nuts and dates

smoked eggplant dip & assorted olives Turkish style

Turkish bread with black sesame

[Wood Park Prosecco or chilled minted tea]



börek 3 ways: spinach & feta, beetroot ricotta & hazelnuts. halumi & mint [Wood Park sauvignon blanc or Wood Park kiln houses semillion]

        manti with spiced ground lamb Turkish pepper paste mint garlic yoghurt [Wood Park beechworth pinot noir]



              baked turkish dolmas : capsicum eggplant tomato nuts raisin allepo sumac  

       istanbul-style pilâf mussel dill currents

[Wood Park the tuscan]


Turkish şiş kebäps: baharat spiced lamb & haweyej turmeric chicken

pekmez salad roasted pears rocket pine nut feta

[Wood Park Kneebones gap shiraz]



pomegranate gel with Turkish fairly floss 

[Wood Park rose or Wood Park muscat or Wood Park moscato / turkish coffee]




View Wood Park Wines



In what has become quite an expansive repertoire, Wood Park Wines draws on fruit sourced from the diverse micro-climates within the King Valley and surrounds, ranging in altitude from 250m to 800m above sea level. Cabernet, Shiraz, Sangiovese, Tempranillo, Zinfandel, Petit Verdot, Viognier and Roussane are grown in gravelly clay on the warmer home block at Wood Park. The Pinot Noir and Pinot Gris varietals are from the cool Whitlands plateau in the south end of King Valley and Merlot and Sauvignon Blanc come from the high ridges of Myrrhee with Chardonnay from Meadow Creek.


Wood Park’s cellar door opened at the Milawa Cheese Factory in 2002.


 Customer Reviews

Passionate and learned presenter made for an unforgettable experience. 
Dan August 2019

Great location in the west, studio room which only enhanced the personal experience. Patrick & Jill were informative, friendly and the food was knockout
Andrew Dec 2018

Excellent experience, service exceptional and would highly recommend for any team event or private activity
Paul Oct 2017

The class was fantastic, hands on, with the ability to engage and ask questions, very informative and enjoyable evening can't wait to come back.  
Lou, private birthday cooking class, May 2017

 Indicative menu only.  We reserve the right to vary the menu somewhat based on seasonality, ingredient quality/availability, menu refinements, and chef's inspiration.  Allergens present in classes: nuts - seafood - wheat - dairy - egg.  We will endeavour to accommodate dietary requirements if made aware on booking or at least 1 week i advance. 



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