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 flour and egg, worked by hand until it becomes something silky and alive. I'll show you everything — how to feel when it's ready, how to roll it properly, how to cut it with confidence. Then we build the ragù together. I'll show you why it works, what the wine does, how patience transforms the simplest ingredients into something people talk about long after the plates are cleared.
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 make
— Fresh egg pappardelle by hand.
— Slow-braised beef ragù.
— Cavolo nero with garlic and anchovy.
What you'll learn
— How to make, rest, and roll fresh pasta dough by hand.
— Building a slow ragù — layering flavour with wine, time, and patience.
— 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 hours.
— Class size — 10 people.
— Location — TBD
— Includes — all ingredients, recipe card, apron, and a shared meal at the end.
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.