Hibachi Steak Masterclass: Native Flavours & Flame Cooking (Bungala House)

Name: Hibachi Steak Masterclass: Native Flavours & Flame Cooking (Bungala House)
Start: 2026-07-11T11:30:00+09:30
End: 2026-07-11T15:00:00+09:30
Location: Bungala House Country Estate & Luxury Accommodation

Schedule

Sat Jul 11 2026 at 11:30 am to 03:00 pm

UTC+09:30

Location

Bungala House Country Estate & Luxury Accommodation | Victor Harbor, SA

THE EXPERIENCE BEGINS WITH A HANDS-ON STEAK EDUCATION SESSION WHERE GUESTS LEARN HOW TO IDENTIFY PREMIUM CUTS, UNDERSTAND STEAK TERMINOLOGY, AND PREPARE HIGH-QUALITY SOUTH AUSTRALIAN MEAT FOR HIBACHI COOKING.
Guests are introduced to traditional hibachi grills, learning how they work, how to manage heat, and how to control flame and timing to achieve excellent results over live fire.
Set within the heritage gardens of Bungala House in Yankalilla, this three-hour experience combines expert steak education, native food immersion and open-flame hibachi cooking, finished with South Australian wine.
Guests then take part in a fully immersive native food experience. Explore a wide range of Australian native ingredients including wattleseed, pepperberry, saltbush, lemon myrtle and more. Learn about their origins, flavours and how they are used in modern cuisine.
Taste emu pastrami and green ants as part of this session and create your own wattleseed pepperberry butter to complement your steak.
To provide a more personalised experience, the group is split into smaller rotating sessions between the hibachi and native food components. This format ensures hands-on learning, individual guidance and a highly interactive experience throughout the day.
Guests then cook over traditional hibachi grills, putting their new skills into practice as they master flame control, searing and resting techniques to achieve restaurant-quality steak.
The experience concludes with a relaxed long-table lunch paired with Chapel Hill Wines, celebrating your creations in the beautiful gardens of Bungala House. It is a memorable day of fine food, local wine and South Australian hospitality.