Baking has experienced a resurgence in popularity, with many home bakers discovering the joys of creating delicious, homemade breads.

Among the most popular trends is sourdough baking, known for its rich flavour, chewy texture, and natural fermentation process. Whether you’re looking to make bread as a hobby or to bring healthier, homemade options to your table, learning to bake sourdough can be a rewarding experience.

This hands-on class is designed to provide you with everything you need to start baking your own sourdough loaves from home.

You’ll receive step-by-step guidance on how to mix, develop, and shape your first sourdough loaf. You’ll also learn how to maintain your sourdough starter, ensuring you can bake fresh loaves at any time. With comprehensive notes and ongoing troubleshooting support, you’ll feel confident in continuing your sourdough journey long after the course ends.

The class includes demonstrations of the baking process, the use of essential baking tools, and a chance to sample freshly baked sourdough.

This class is suitable for absolute beginners as well as those with some experience of sourdough baking.

The class is held at the WEA Centre, 223 Angas Street, Adelaide SA 5000.

Please visit the booking link for additional information.

Join Ilenia, Italian pastry chef from Rome, in this awesome masterclass, where you can learn some of her secret recipes.

Perfect cream puffs with chantilly zabaione filling, mono-portion shortbread tarts with ricotta and chocolate cream, plus crostatine (tarts filled with pistachio frangipane and raspberries).

Learn how to make these classic Italian pastries and what you can’t eat during class you can take home.

A perfect accompaniment with your favourite coffee or tea.

This is a demonstration class with some opportunity to assist in hands-on preparation.

Dr Ilenia Scuderi has been teaching at WEA since September 2023.

Born and raised in Aprilia, Italy, Ilenia is a qualified pastry chef and language tutor with an Italian Pastry Diploma, Italian teaching qualification and a Degree in Philosophy.

This home cheesemaking and tasting session is brought to you by passionate cheese maker and foodie, Mitchell Lloyd Artisan and Manager of Woodside Cheese Wrights in the Adelaide Hills.

Each student will make their own Feta cheese, having the process explained step by step, and given instructions of what to do and how to care for the cheese until ready to eat.

Mitchell will also demonstrate how to make an Halloumi cheese, plus you will get to sample 5 Woodside cheeses and be provided with goat feta and various herbs and spices to create your own marinated jar to take home.

Cheese tastings will be accompanied with a delicious glass of wine.

Established in 1994, Woodside Cheese Wrights is a family owned and operated artisan cheese factory based in the Adelaide Hills that produces an original range of Australian cheeses using the highest quality South Australian cow and goat milk from small neighbouring herds.

All of their cheeses are made by hand to recipes that have been developed and refined over two decades to express the flavour and seasonality of the high quality milk received.

Discover authentic French recipes with pátissier André Guerinet, the previous owner of Mulots Pátisserie.

André will demonstrate how to make Macarons and two different types of Brioche, including Saucisson as well as individual Brioches.

Students will have the opportunity to fill their own Macarons and to taste and take home as well.

This is a demonstration class with the opportunity to assist with some hands-on preparation.

André has been teaching at WEA since 2025.

After 4 years of completing an apprenticeship in France, André spent several years in Pátisserie Hotels and Restaurants as the Pátissier, then became an executive Chef.

André emigrated to Australia in 1984, moving to Adelaide in 1985 to go into business as ‘Mulots Pátisserie’ at Hyde Park.

Mulots Pátisserie was recognised in Adelaide for producing French Pátisserie products of the highest quality whilst maintaining the authentic traditional recipes learned over his many years in both France and Australia.

You’ll master the basic rules for baking croissants at home in this WEA masterclass with Pastry Chef Chakey Kim.

Chakey will help you understand ingredients and their role in croissant dough.

You’ll learn how to prepare, how to control the temperature, and learn about the lamination technique and shaping and proofing.

This is a demonstration course with some opportunity for hands on preparation.

Enjoy sampling the croissants you make with some extra baked goods to take home.

Chakey is originally from Korea and began her pastry journey in 1998 as a pastry chef in Seoul.

Driven by a desire to grow and refine her skills, Chakey moved to Melbourne in 2004, immersing herself in kitchens across the city to gain real industry experience, hands-on knowledge, and a deeper understanding of pastry craft.

In 2009, Chakey settled in Adelaide, where she became well known in the local pastry scene. As the owner-chef behind French pastry shops such as Au Matin Calme, By Blackbird, and The Old Croissant Factory on Hutt Street, she has a reputation for producing some of the city’s finest croissants.

Finding truly delicious gluten-free pastries can feel like a treasure hunt. Beautiful treats exist, but they’re often expensive, inconsistent, or simply hard to come by.

This hands-on WEA Gluten-Free Pastry Masterclass gives you the skills to create your own high-quality baked goods at home, so you can enjoy exceptional flavour and texture without compromise.

With step-by-step guidance, you’ll learn how gluten-free ingredients work, how to achieve tenderness and structure, and how to bake confidently using techniques that really deliver.

Across the session, you’ll make three decadent gluten-free desserts: soft almond paste biscuits, a silky burnt Basque cheesecake with fresh raspberry sauce, and indulgent chocolate sponge sweets filled with zabaione and chocolate cream.

Whether you’re gluten-free yourself or baking for someone who is, this workshop offers the perfect blend of technique, creativity, and indulgence, sending you home with new skills, full recipes, and your own handmade treats to enjoy.

Dr Ilenia Scuderi has been teaching at WEA since September 2023.

Born and raised in Aprilia, Italy, Ilenia is a qualified pastry chef and language tutor with an Italian Pastry Diploma, Italian teaching qualification and a Degree in Philosophy.

We all know about potato gnocchi, but there are many more types that add interest and variety to a regional Italian menu.

Delicious options like ricotta, semolina, pumpkin and even prune, just to name a few.

Join SA food identity, cookery teacher, caterer, writer and speaker Rosa Matto for this hands-on and demonstration workshop where you will get to make, taste and take home samples of gnocchi.

Rosa’s career in teaching and hospitality spans four decades.

Currently, her recipes appear in SA Life magazine. She is also leader of SLOW FOOD SA and holds very strong views on inclusivity regarding food sources and targeting food waste.

Another of Rosa’s great obsessions is travel. So, her recipes and knowledge come from her years of leading travellers through Europe and SE Asia. Of course, her particular passion is the food, wine and culture of Italy where is has lived and travelled widely, over many years

Her recipes are carefully written and the classes offer great tips for adaptation, and transformation, for you and your family.

‘Primi Piatti’, literally translated as ‘first plates’, are the most important courses of a traditional Italian meal.

These starchy courses are served after the antipasto (starters/appetisers) and before the second piatti (main course).

Roberto will explain step by step how to cook risotto, lasagne and crespelle.

These recipes will be your ace up your sleeve to organise Italian themed nights for your family and friends.

Roberto Riovanto has been teaching at WEA since 2013.

Roberto is a qualified chef in Italy, with a PhD in food Science. Since moving from Italy to Australia in 2012, he has managed the popular Ruby Red Flamingo restaurant.

In 2024 and 2025 Roberto received weekly Adelaide Fringe awards in the ‘Eat & Drink’ category for his ‘Welcome to Carnevale at WEA’ event.

Join Pizza Chef and Baker Paolo Rosina of Blue Velvet to learn the techniques and secrets that are the basis of one of the most widespread and, at the same time, complex culinary arts: baking!

You will learn hands-on how to make the perfect pizza dough in all of its aspects, from kneading to stretching to baking.

Includes a delicious pizza lunch.

Paolo first arrived in Australia in 2006, moving from Sydney to Adelaide in 2013. He is originally from Aprilia, a small town in Central Italy.

He started baking in 2012, learning from the Masters in Italy, undertaking specialised courses on various dough making techniques.

Paolo and his partner, Ilenia, opened their restaurant Blue Velvet at Mile End in 2019.

Wine is for pleasure. We enjoy the sensory experience of wine as an aperitif or with food, or as a social icebreaker, or simply to taste.

We can enjoy wine even more if we know how to appreciate it, if we know whether we are drinking a quality wine, or if it is worth the cost.

It is actually better for our health if we take more time to appreciate the wine in our glass, because then we tend to drink less. As well, quality wines have more to appreciate!

Good wines have an intensity of flavour which lasts longer in the mouth, so again we tend to drink less. We may pay a bit more for a quality wine, which again, depending on our budget, may lead us to drink less.

However, less expensive quality wines can be found if we know what to look for.

So, if we know how to evaluate wines and how to find quality wines, we can enjoy wine more.

Please note that you must be aged 18+ to attend this course.

Please do not drink and drive.