The Sunday Table
$225 per person
This is the class I wish someone had given me. And I'm giving it to you.
Description
There is a moment, just before lunch on a Sunday, when the kitchen smells like it knows something. Garlic in warm oil. Meat that has been cooking since morning. Something slow and certain on the stove.
I want to teach you how to create that moment.
We start with dough: just semola flour and water, worked by hand until it goes from shaggy to smooth, right at the point where it stops fighting you. No egg, no machine, just your hands learning what the dough is telling you. I'll show you how to roll it into rope, cut it, and press each piece into Malloreddus (Sardinian gnocchi), ridged by hand on a traditional board, the way it's been made on that island for centuries.
Then we build the ragù. Beef short rib, browned hard, then slow-braised until it falls apart on its own terms, three hours of patience doing what heat alone can't. I'll show you what the wine's really for, why anchovy belongs in almost everything, and how a spoonful of gremolata at the end can cut through all that richness and wake the whole dish back up.
By the time we sit down to eat, you'll have made it all yourself. And you'll know, really know, that you can do it again. Any Sunday. For anyone you love.
That's what I'm here to give you.
What to Expect
What you'll take away
A Daje One tote to take home, packed with:
Recipe cards for everything you cook.
A gnocchi board, yours to keep.
A bag of semola flour, so you can make it again this week.
A bottle of Diana olive oil.
A bottle of Pendleton lemon oil.
A bottle of Pendleton chardonnay vinegar.
Plus a two-course lunch you cook yourself, Down the Rabbit Hole shiraz alongside it with plenty of left overs to share with someone at home and 4.5 hours of hands-on guidance in techniques you'll use for good: shaping pasta by hand, building a ragù properly, knowing when a dish needs acid to come alive.
What you'll make
Hand-shaped Malloreddus (Sardinian gnocchi), made from scratch.
Slow-braised beef short rib ragù.
Gremolata.
Cavolo nero with garlic and anchovy.
What you'll learn
How to make, rest and shape Malloreddus by hand; no machine required.
Pressing and ridging pasta on a traditional board, the Sardinian way.
How to cook and store pasta, making it easy to do at home.
Building a slow ragù: layering flavour with wine, time, and patience.
Why gremolata exists, and how citrus and herb can cut through something rich and bring a dish back into balance.
Why anchovy makes everything better, and how to use it without anyone knowing it's there.
How fat, acid, and salt turn good food into something unforgettable.
This class is for you if
You've always wanted to make pasta from scratch but never known where to start.
You want to cook the kind of food that makes people go quiet at the table.
Sunday cooking means something to you and you want it to mean more.
The details
Duration — 4.5 hours.
Class size — 12 people.
Location — Level 2, 282 Gouger Street, 5000, Adelaide.
What to bring
Just yourself and an appetite. Everything else is taken care of.
About Chef Nick
Nick Tadija has spent 21 years in professional kitchens — 5-star hotels, Michelin-starred restaurants, mining camps, offshore rigs, and TAFE lecture theatres. He has cooked at the highest level and taught at every level below it. Daje One is the school he always wanted to build — intimate, seasonal, honest, and built around the belief that great cooking isn't a gift. It's something you learn. And it starts here.
"Took a leap of faith and booked a cooking class with someone I had never heard of. So glad I did — it was absolutely fantastic, and even though I consider myself a decent cook, I learnt so much."
"Nick was an exceptional instructor — knowledgeable, engaging, and able to explain everything at a pace that was easy to follow."
— First Lesson attendees
