A 5-week hands-on course where you’ll explore the bold flavours, essential techniques, and cultural stories behind some of Africa’s most iconic dishes — guided by Chef Alick in a fun, welcoming kitchen.
Whether you’re a home cook, a foodie, or simply curious about African cuisine, this course is designed for you. In five immersive, small-group lessons, you’ll:
Roll up your sleeves and cook every dish from scratch.
Learn the meaning, origin, and stories behind every ingredient and recipe.
One region at a time. Each week focuses on a different part of the continent, its dishes, and the stories behind them.
Uncover the roots of African cooking by exploring its core ingredients and culinary philosophies. This foundational session introduces you to the ingredients, stories, and flavour profiles that shape Africa’s rich food heritage.
You’ll explore:
Regional diversity, flavour profiles, and essential ingredients
Introduction to staple grains, proteins, and spices
This week focuses on the aromatic, spice-rich cuisine of North Africa. Learn to create slow-cooked dishes layered with flavour and history, rooted in Berber and Arab traditions.
You’ll cook & learn:
Tagine and couscous with vegetables and chickpeas
Spice blending and slow-cooking techniques
Dive into bold, vibrant West African cooking. Discover how simple ingredients come together to create deep, satisfying flavour — and why Jollof Rice is a cultural icon.
You’ll cook & learn:
Jollof Rice and Senegalese Peanut Chicken Stew
Ingredients like plantains, palm oil, and groundnuts
Experience the unique and sour-savoury flavours of East African cuisine. This week introduces fermentation, spice layering, and the beloved Injera flatbread.
You’ll cook & learn:
Injera with Shiro Wot (Ethiopian lentil stew)
Fermentation techniques and East African spice profiles
Finish the course with the comforting dishes of Southern Africa. Learn traditional Zimbabwean cooking and the social art of South African braai.
You’ll cook & learn:
Sadza, beef stew, and peanut butter leafy greens
Open-flame grilling (braai) and community-style serving
FoodLab Kitchen, 34 Cosgrove Road, Strathfield South
Saturdays 10:00AM – 12:30PM
$150 per lesson · 5-week course
(Pay as you go or book full course)
All ingredients, recipes to take home, small class sizes
Join Chef Alick on a flavour-filled adventure through Africa’s kitchens. Whether you’re a beginner or just hungry to learn, this hands-on course is your chance to cook, connect, and celebrate culture — one dish at a time.
Let us know you’re keen, and we’ll be in touch with the next steps.
We’ll be in touch within 24–48 hours to confirm your spot or answer your questions.
We’re currently finalising the next start date. Register your interest, and you’ll be the first to know when bookings open.
Not at all! The course is designed for beginners through to confident home cooks. You’ll get hands-on support every step of the way.
You’ll explore dishes from West, East, North, and Southern Africa — from jollof rice and Moroccan tagine to Ethiopian injera and Zimbabwean sadza.
All classes take place at FoodLab Kitchen, 34 Cosgrove Road, Strathfield South, Sydney.
All ingredients, hands-on instruction, recipe cards to take home, and a shared meal at the end of each class.
Just fill out the interest form. We’ll get in touch with next steps once dates are confirmed — spots are limited!
Celebrating African culture through bold flavours, shared stories, and unforgettable food — proudly based in Sydney.
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