Cooking School

The 2013 cooking school program.

The kitchen has been specifically designed as a teaching kitchen. It can cater for up to 35 people in a demonstration class and up to 14 guests in a hands on class – usually cooking their own lunch or dinner!

The classes give program organisers the opportunity to create some serious and effective team building exercises or as a fun diversion from the 9 to 5. For groups of friends and families, activities in the kitchen also are a great fun way to spend time together.

Your Chef, Rebecca Stubbs,  brings a wealth of experience to Chapel Hill having cooked for three years with highly awarded chef Le Tu Thai at the Bridgewater Mill, Ann Oliver, Enoteca and most recently at Chloe’s with the 2009 South Australian chef of the Year, Johnny Triscari.

In 2008 Rebecca won the South Australian Lexus Young Chef of the Year and finished runner up in the national competition. As a result she gained the enviable experience of cooking with Luke Mangan at his Salt restaurant in Tokyo. The following year she assisted world renowned Thai food expert, David Thompson, at his only South Australian dinner. Joining Chapel Hill provides Rebecca the opportunity to pursue and develop her passion for food and wine matching, focusing on texture and the sense of unami, the fifth sense.
The Retreat is the perfect getaway for friend or family groups of 10 or more to spend a weekend in McLaren Vale cooking sensational meals based on seasonal, local products guided by our very affable and talented Executive Chef, Rebecca Stubbs. All the dishes are matched to wines from the extensive Chapel Hill range.


What does spring mean to us in McLaren Vale? Hear what Executive Chef Rebecca Stubbs has planned for the menu by clicking on the link below.