Think of this three-hour session as a high-energy flight for your palate, skipping the airport queues and moving straight into the heat of the kitchen. At Vanilla Zulu, we reckon a global feast should end with a showstopper that justifies the journey. In this guide to our world-class flavour tour, you will see:

• The savoury stops starting at a delicate Italian carpaccio and goes through to fragrant Moroccan braised lamb.
• The master move is where you learn to make desserts and pastries like a pro with our lustrous white chocolate and lemon French Charlotte.
• The science of "Betsubara" explains why your brain always finds room for a sweet finish even after a massive main course.
• The shared experience features expert-grade tips, culinary bling and gin cocktails at our Brisbane workstation.

Ever wondered why you can feel completely stuffed after a big Sunday roast, yet the second someone mentions pudding, you are suddenly prepared to go again? Some might call it greed; you can tell them it is biology. Scientists call it sensory-specific satiety, but we just call it a successful evening.

If you are keen for a total foodie escape, the Vanilla Zulu Around The World class gives you the expert-grade secrets to build global flavours and learn how to make desserts and pastries starting from scratch.

Why Does The Human Brain Always Find Space For Dessert?

People in Japan have a specific word for that "second stomach" (betsubara) and science has finally caught up with the truth behind how it works. Research shows that a specific group of nerve cells in the brain are responsible for signalling fullness while also driving a hunger for sugar. 

When you see something sweet, these cells release a natural opiate that creates a feeling of reward, making you want to eat more despite the savoury main course.

At our Tenerife cooking school, we use this reset to our advantage. A sweet, different flavour (like our French Charlotte) resets the palate and allows the brain to feel pleasure again. We go hard on the dessert because that sugar hit is the perfect way to end a massive meal.

Inside The Three-Hour Flavour Flight Menu

We don’t do basic here. This three-hour session is an intensive hands-on masterclass, from the first prep to the final creative plate-up. You’ll explore the specific tastes and skilled methods of three distinct cultures – Italy, Morocco and France – without ever needing a passport.

The menu features:

• Italy – You will master the precision of thin-slicing chilled pear and Parma ham to create a delicate texture. We show you how to balance the acidity in our signature dressing to cut through the salt of the cured meat for a professional result.
• Morocco - Build deep aromatic layers by searing the lamb shoulder to lock in flavour before a slow braise with Ras el Hanout. You will create a date and pistachio crumble to provide a textural crunch that contrasts perfectly with a spiced carrot puree.
• France - Finish with the white chocolate and lemon curd charlotte. Master that creamy, tangy lemon with the richness of white chocolate and build the layers with precision. It results in a stunning showstopper for your final plate-up.

Master The Art of Culinary Bling at the Workstation

The Vanilla Zulu Around The World class is a three-hour action-packed session where you work in pairs on a table of four. Individual adult seats are $109, or you can bring a crew of 4 or more for $99 per person. 

Between the braising and the baking, you can enjoy a cold gin cocktail or a glass of bubbles available to purchase at our licensed bar. And finally, you get to sit and enjoy the full feast – prepare to be amazed at what you created yourself! 

If you have a real sweet tooth, you will also love our Desserts and Pastries class. It’s the perfect opportunity to master intricate sugar work and light-as-air treats!

At Vanilla Zulu, we go hard on the silky, sexy finishes that make a night truly unforgettable. We want to know: what is the one treat that makes your heart skip a beat? Are you keen to make desserts and pastries that actually look like the restaurant version? 

We are talking about the expert skills to get a perfect crack on a blowtorch-crème brûlée, the hand-eye coordination for a delicate spun sugar crown, or the expert rhythm needed for a light-as-air choux pastry. 

Tell us which showstoppers you are dying to master, and we will help you build the skills! Book your Around The World class or check what’s on the calendar.

FAQS

How much does the Around The World class cost, and who is it for?

Individual seats are $109, or $99 if you bring a crew of 4 or more. Kids starting at age 9 are welcome for $95. This class is ideal for corporate celebrations, team building, milestone birthdays, hens' nights and families looking for a shared achievement.

Is this class suitable if I want to learn to make desserts and pastries? 

Absolutely! While we cover savoury mains, the French Charlotte dessert is a massive part of the session where you master the architecture of layered treats from scratch. If you have a real sweet tooth, you’ll also love our Desserts and Pastries class. 

That session goes deep into the craft, including blowtorch tuition for a perfect crème brûlée, the skilled rhythm of choux au craquelin for your own croquembouche and building intricate sugar glass and spun sugar crowns to make sure your plates have that world-class finish.

What are common dessert-making mistakes? 

Common baking mistakes include:

• Baking with the oven heat set to the wrong level.
• Trying to wing the measurements instead of using accurate scales.
• Opening the oven door to peek at your creation too many times.
• Using cold milk or butter when they should be at room temperature.
• Finding the mix stays flat instead of puffing up.
• Dealing with a tray where one side burns while the other stays raw.
• Handle the dough too much until it gets chewy and tough.