Rustic Italian Lunch
Date |
Time |
Location |
Spaces Left |
Cost |
Enrol |
Add to Cart |
| Sat, 9 August | 09:00 am - 03:00 pm | Byron Community College - Mullum Campus | 6 | $180.00 |
Introduction:
Join Rob from Nomadic Kitchen for this hands-on cooking workshop where you'll learn to prepare a traditional Italian-style lunch using fresh, seasonal ingredients. Under Rob’s expert guidance, you’ll cook a variety of dishes from scratch, picking up tips and tricks for creating simple, delicious meals with high-quality, locally sourced produce. The workshop concludes with a shared sit-down lunch—an opportunity to relax, connect, and savour the authentic flavours of Italy.
What to bring
- Apron
- Tea towel
- Covered shoes
Important information
Once your enrolment is completed you will receive a confirmation email. This email will include your receipt and inform you of the dates, times and venue for your course. It will also let you know of anything you need to take to class with you.
Please make sure that you give us a valid email address and mobile number as any course changes will be communicated via sms or email.
Students are required to be 15 years old and above at the time of enrolment.
Click here to read our Refund Policy
With small class sizes for a better learning experience, our courses can fill up fast, but they also need a minimum number of enrolments to run, so avoid disappointment and enrol early!
Tutor Profile:
Rob Costanzo
Chef Rob Costanzo from Nomadic Kitchen enjoys creating rustic, seasonal meals using the simple tools and fresh local produce. It’s a far cry from the high-end kitchens he once worked in, like London’s Michelin-starred River Cafe, but Rob believes great food starts with great ingredients, not fancy equipment. You’ve probably seen his stall, or even tasted his food at the Mullum or New Brighton Farmers Markets.
Inspired by his Sicilian heritage and a childhood on the family farm in Stanthorpe, Rob’s menu changes based on what’s in season.
Chef Rob Costanzo from Nomadic Kitchen enjoys creating rustic, seasonal meals using the simple tools and fresh local produce. It’s a far cry from the high-end kitchens he once worked in, like London’s Michelin-starred River Cafe, but Rob believes great food starts with great ingredients, not fancy equipment. You’ve probably seen his stall, or even tasted his food at the Mullum or New Brighton Farmers Markets.
Inspired by his Sicilian heritage and a childhood on the family farm in Stanthorpe, Rob’s menu changes based on what’s in season.
