This immersive three hour experience at historic Bungala House blends expert steak education, native ingredients and hands on hibachi cooking. You learn how to identify cuts, understand steak terminology and prepare premium South Australian beef for open flame cooking. Then enjoy a native food session featuring wattleseed, pepperberry, saltbush, lemon myrtle and tastings of emu pastrami and green ants. Guests rotate in small groups for personalised guidance before cooking their own steak over traditional hibachi grills. The day ends with a long table lunch paired with Chapel Hill Wines, celebrating your creations in a beautiful garden setting. All ingredients, equipment and a recipe booklet are included.