Step into the kitchen for an unforgettable hands-on cooking experience with Topiary executive chef Kane Pollard – the inaugural Waite Chef in Residence.
Held in the usually off-limits Food Innovation Lab at Waite, this is a rare chance to learn from a sustainability-driven chef who’s redefined the South Australian dining scene.
Pollard brings his rich culinary heritage, from Adelaide Hills market gardens to coastal Beachport kitchens, and his passion for unique produce and traditional methods. Together, you’ll cook a sustainable, seasonal menu inspired by his work at Topiary, where every plate is a nod to nature’s finest details.
Best of all, you’ll get to enjoy the dishes you create, perfectly paired with matching wines. This masterclass focuses on food product development and the research the Waite has undergone to produce novel foods and drinks from plantago, hemp, insects, fermentation, NoLo and native Australian plant species.
INCLUSIONS –
- Food: Hands-on cooking class
- Beverages: Matched wines
MORE INFORMATION –
- Wheelchair accessible
- Age 18+ event
*For more information, refer to our Ticketed Event FAQ's. For any other requirements please contact the event organiser prior to purchasing.
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