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Koi Kitchen Knives
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from A$285.00
The Bunka is the all purpose chopper. The deeper blade allows you to glide the starchy vegetables (pumpkins, potatoes, daikon etc) with a large section for separation (starchy vegetables tend to stick to the knife - mildly annoying). This knife can also be used for preparing proteins or even cut & slice large fruit like pumpkins and pineapples.
Gift Vouchers
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A$145.00
Brunswick Kitchen cooking classes make the perfect gift! Give your loved ones a fun and delicious night out, and provide them with skills and knowledge they can enjoy at home for years to come.
Gift vouchers can be used to purchase our cooking classes or also items from our selected retail lines. Order your gift voucher on-line and we will email you your electronic copy.
Terms & Conditions
Valid for 12 months from date of purchase. Cannot be refunded, returned or exchanged for cash. Extra payment will be required if you redeem the voucher for a product or class of higher value than the voucher. Credit will be issued if you if you use the voucher for an item of lesser value than the voucher.
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from A$330.00
Give a gift as unique as they are.
A cooking class gift voucher that can be used at any of our classes and a beautiful Adelaide Hills designed Koi Mini Bunka, made using Japanese steel.
It's a gift that will last a lifetime.
Usual price $380
Our Special price $330
Pick up in store or add $25 for postage.
Terms & Conditions
Valid for 12 months from date of purchase. Cannot be refunded, returned or exchanged for cash. Extra payment will be required if you redeem the voucher for a product or class of higher value than the voucher. Credit will be issued if you if you use the voucher for an item of lesser value than the voucher.
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from A$380.00
Give a gift as unique as they are.
A cooking class gift voucher that can be used at any of our classes and a beautiful Adelaide Hills designed Koi Hammered Bunka Knife.
It's a gift that will last a lifetime.
Our price $380
Pick up in store or add $25 for postage.
Terms & Conditions
Valid for 12 months from date of purchase. Cannot be refunded, returned or exchanged for cash. Extra payment will be required if you redeem the voucher for a product or class of higher value than the voucher. Credit will be issued if you if you use the voucher for an item of lesser value than the voucher.
Cooking Classes
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A$75.00
11:00 am- 1:00 pm
What better dish to learn and enjoy regardless of the season! In this 2-hour class your child will learn how to prepare fresh pasta and pesto followed by vanilla ice-cream and chocolate cooking that will get turned into a banana split
Sold out
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A$145.00
6: 30 pm - 9: 00 pm
In Vietnam, to be truly complete every meal needs to have a balance of bitter, salty, sweet, sour and spicy tastes. This culinary tradition is particularly strong in the country’s north and its capital Hanoi. In this class, we will prepare some true Hanoian favorites such as Cha Ca, grilled fish marinated in turmeric with rice noodles, banana flower salad, prawn and omelette spring rolls and beef in betel leaf .
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A$150.00
11:00 am - 1:30 pm
Ex-MasterChef contestant and cookbook author Pia Gava will share the secrets of home-made pasta in this special class.
The menu covers three pastas from Italy’s northern regions. First is from Valle D’Aosta: Chnéffléne (mini teardrop dumplings) served in butter, onion, white wine & topped with guanciale.
Followed by Piemonte: Agnolotti del plin in butter and sage (pinched style filled pasta, ravioli)
And finally from Liguria: Corzetti in olive oil, marjoram and pine nuts
Sold out
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A$150.00
5:00 pm - 7:30 pm
With an 850 kilometre long coastline it is no wonder that Portuguese cuisine is heavily influenced by seafood from the Atlantic ocean. Two classic dishes featuring seafood in this class. First a dish I very much enjoyed in the small coastal town of Setubal last year: baby squid filled with spicy sausage, capsicum and onions . The second will bring together a slow cooked pork shoulder finished with potatoes and briny clams. We will pair these dishes with a winter salad of oranges with olives and a touch of chilli. And to round it off old school Portuguese donuts
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A$145.00
6:30 pm - 9:00 pm
There is a long tradition of vegan cuisine in the pagodas of Vietnam where the nuns and monks follow a strict diet. It is also not unusual for people to abstain from eating meat and fish on the 1st and 15th of the lunar month to bring good luck to themselves and their families.
Chef Tracey will take you through some vegetarian dishes she particularly enjoyed during her years in Vietnam, including dishes prepared by the nuns at a Hue pagoda on the banks of the Perfume River. The menu will include taro and turmeric croquettes, green papaya spring rolls, coconut and sesame dipping sauce, smoky eggplant and Thai basil, tofu and turmeric in betel leaf with rice noodle pillows.
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A$145.00
6:30 pm - 9:00 pm
Tracey’s menu features vibrant, authentic dishes from across the South East Asian region. From Vietnam green papaya and tofu spring rolls with a soy coconut dipping sauce ; from Laos prawn Laab, thinly sliced prawns stir-fried with herbs and roasted rice flour; from Cambodian fish amok, a mildly spiced coconut cream fish curry steamed in banana leaves; and finally from Sri Lanka, a vegan beetroot curry with saffron basmati rice, both enhanced with traditional aromatic spices and herbs including curry leaves, turmeric, cardamom and saffron.
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A$145.00
6:30 pm - 9:00 pm
With summer just around the corner, join Chef Tracey in this class as she guides you through the skills and techniques to achieve the perfect balance of five flavours required in these healthy summer salads: sweet, salty, spicy, sour and bitter,
In this class you will enjoy squid and watermelon with dill and mint, green bean, jicama and cashew salad with coconut dressing, Bibimbap- Korean rice and vegetable salad with shredded seaweed and a cold noodle salad with tahini and mirin-dressed asparagus.
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A$145.00
11:00 am - 1:30 pm
It’s not too late to fulfil the New Year promises of eating heathy then this is a class for you.
The menu is made up of vegetarian healthy lunches or picnic items that you can pre-make and easily pack for school or office lunches or for weekend picnics.
To start a pea and mint scotch egg with a sesame seed crust, rice paper rolls with pickled vegetables, tofu and herbs, a potato and leek pastie and to finish a berry ripple chia coconut pudding.
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A$155.00
6:30 pm - 9:00 pm
Learn how cook fish inspired by culinary superstar , Yotam Ottolenghi, for your next get-together with family and friends. Chef Tracey will demonstrate a range of fish dishes sure to impress and talk you through all the little tricks that make putting it together easy. The dishes she will cover are Fish Kofta with sumac and chilli, ocean trout on a tahini sauce, sardines filled with pistachio, garlic and coriander, and riced potatoes with anchovy butter.
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A$145.00
6:30 pm - 9:00 pm
Learn how to create the perfect, fluffy gnocchi at Brunswick Kitchen!
In this hands-on workshop, Chef Tracey will take you through a menu featuring
Grape and fennel seed focaccia
Potato gnocchi with two classic sauces - pesto and blue cheese
Panzanella, a Tuscan bread and tomato salad
And for dessert saffron poached fruits with orange and cardamom sorbet.
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A$145.00
6:30 pm - 9:00 pm
Seafood features heavily on the cuisine of central Vietnam, with small round basket boats heading out daily into the South China Sea to sell their catch at the local hoi an market. The cuisine also draws influences from Thailand due to its proximity, so if you like more heat in your food central Vietnamese food is for you. Dishes featured in this hands-on class include Hoi An Spring rolls with mackerel poached in master stock, pickled cabbage with hot mint, classic dipping sauce, water spinach salad with herbs and crispy shallots, smoky eggplant with thai basil and squid filled with pork and mung bean noodles.
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A$150.00
5:00 pm - 7:30 pm
With an 850 kilometre long coastline it is no wonder that Portuguese cuisine is heavily influenced by seafood from the Atlantic ocean. Two classic dishes featuring seafood in this class. First a dish I very much enjoyed in the small coastal town of Setubal last year: baby squid filled with spicy sausage, capsicum and onions . The second will bring together a slow cooked pork shoulder finished with potatoes and briny clams. We will pair these dishes with a winter salad of oranges with olives and a touch of chilli. And to round it off old school Portuguese donuts
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A$145.00
6:30pm - 9:00pm
Mexican food is so much more than fried beans, as delicious as they can be. Join Tracey for this Autumn Mexican inspired menu including lime-cured ceviche with gazpacho salsa, soft taco shells with Masa Lista ( white corn flour), slow cooked pulled pork, salsa verde, and pickled red onions, and to finish sumptuous chocolate donuts.
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A$145.00
6:30 pm- 9:00 pm
In Vietnam, to be truly complete every meal needs to have a balance of bitter, salty, sweet, sour and spicy tastes. This culinary tradition is particularly strong in the country’s north and its capital Hanoi. In this class, we will prepare some true Hanoian favorites such as Cha Ca, grilled fish marinated in turmeric with rice noodles, banana flower salad, prawn and omelette spring rolls and beef in betel leaf .
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A$145.00
6:30 pm - 9:00 pm
Occupied by the Chinese and Japanese, colonized by the French and home to a great number of ethnic minorities, Vietnamese cuisine has assimilated an array of culinary influences und turned them into uniquely delicious and truly elegant Vietnamese dishes. Chef Tracey Lister will take you through the fascinating history of this country in five recipes: Hoi An Chicken and rice with green papaya (China); Tofu and vegetable curry (India/ Cham); Fish, pineapple and dill spring rolls with wasabi (Japan); Coffee with egg and coconut creme caramel (France).
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A$145.00
11:00 am - 1:30 pm
Ever wanted to explore the vibrant and diverse flavours of South America? Then join us for our brand-new Colombian Cooking Class, where you will learn to create authentic dishes that are the heart and soul of Colombian homes.
In this hands-on and demonstration class, you will master a variety of traditional recipes:
Cheese Arepas: Perfect the technique for these golden, cheesy corn cakes.
Chicken Empanadas with Aji: Craft crispy, savoury pastries served with a zesty and spicy dipping sauce.
Patacones with Hogao and Guacamole: Learn to make twice-fried green plantains served with a classic tomato-onion sauce and fresh guacamole.
Pandebonos: Discover the secrets to these addictive, soft, and chewy cheese breads.
Whether you are looking to expand your global culinary skills or simply want to enjoy a delicious afternoon of cooking and eating, this class is for you.
FAQ
How do I book a cooking class?
The easiest way to book a cooking class is through the Brunswick Kitchen website, but you can also book over the phone or in person.
Payment is made at the time of the booking and upon receipt of your payment we will send you a confirmation email.
What do I need to bring to the cooking class?
There is no need to bring anything to the cooking class, except an appetite.
What do I wear to a cooking class?
Wear something comfortable. Brunswick Kitchen will provide an apron.
Are the cooking classes hands-on or demonstration?
The chef will lead you through the dishes, discussing techniques and methods required to successfully recreate them at home. Even though the cooking classes are predominantly demonstration you will be required to roll up your sleeves and assist along the way.
Do I get to eat the food?
All food prepared in the cooking class will be served for all participants to enjoy.
What if I need to cancel a cooking class I have paid for?
Classes and gift vouchers are non-refundable, although you can have someone attend in your place. If the cancellation is made a fortnight before the class date you can transfer to another class.
If, due to any unforeseen event, there is a cancellations by Brunswick Kitchen a full refund will be apply.
Can I bring a guest to the cooking class to watch or take photos?
Only booked and confirmed guests can attend the cooking class.
Introducing the Koi Kyoto Mini Bunka, a culinary treasure crafted with love and inspired by a heart-warming tale.
As part of the esteemed Kyoto Collection, this exceptional knife pays homage to the city where Ramon's parents first crossed paths, igniting a lifelong connection.
The blade of the Mini Bunka showcases a captivating bamboo finish, symbolising the elegance and endurance of their love story.
With an ebony wood handle that offers a comfortable grip, the Mini Bunka effortlessly combines functionality and beauty.
Embrace the spirit of the Kyoto Collection and let the Koi Kyoto Mini Bunka become a cherished companion, as it brings the essence of that fateful meeting to your culinary adventures, creating memories that will last a lifetime.