Remember when I stayed at a dairy farm in Tasmania and milked cows for a week with the nicest family in Australia? It was one of the most memorable things I did during my 9-month RTW trip in no small part due to my hosts, the White family, who have participated in the WWOOF program (Willing Workers on Organic Farms) for many years. A huge bonus to staying with this family is the food — mom Giuliana’s family is from Italy and she has inherited her ancestors’ skills in the kitchen. During my time on their farm, I helped make homemade pasta, fresh bread loaves and pizza, plus desserts from scratch on a nightly basis. I remember organizing the pantry one afternoon when a light bulb went off in my head: nothing in Giuliana’s kitchen is processed. Every ingredient is local, organic, and made from scratch… and the resulting meals are DELICIOUS. I swore to myself that when I was back in my own apartment post-traveling I would remember that making meals from fresh products is always worth the effort. Giuliana’s work in the kitchen is nothing short of inspiring.

During my visit two years ago, Giuliana spoke about her desire to teach Italian cooking classes. Their family was already working on renovations to improve the kitchens (she has two!) so that such a program could operate in their home. And in 2015 she made that dream a reality! The Farmhouse Kitchen is officially open for business. Want to learn how to make authentic Italian pasta from scratch? How about bread? Or dessert, or meat, or lasagna? Sign up for a half-day class to prepare a variety of dishes which are then enjoyed with wine after the cooking session.

Giuliana has three beautiful, smart, and kind daughters (and one son, too!) — the youngest, Genevieve, is a really talented photographer. She has taken all the photos in this post. I have no doubt they will entice you to book a class at Giuliana’s Farmhouse Kitchen… and a trip to Australia if you’re reading from outside the land of Oz.

This is the view from their backyard:

Ah, I remember milking these guys during my brief stay on the farm:

The fully renovated kitchen:

There is a garden out back where they grow fruits and vegetables, as well as fields of other crops — I personally recall assisting with the garlic patch two years ago!

These artichokes are freshly picked from the garden:

Giuliana has already led her first couple of classes this month. I invite you to pour a cup of coffee (or wine, I won’t judge) as these photos transport you to Italy…

Let’s start with the Bread, Pizza, & Focaccia Masterclass… I’ve never tasted bread as good as Giuliana’s homemade loaves straight from the oven. I present a before photo of Pittole bread:

And the after photo:

An appetizer of olive bread, salami, pecorino cheese, and garden greens with garlic and chili:

Oh, the pizza! I want some right now.

Photos from the Pasta Masterclass… put the ricotta mixture between pasta layers, then cut the ravioli accordingly:

Various shapes of pasta ready to boil:

A few more of the pasta dishes made in this class:

Giuliana also offers a Meat Lovers Masterclass that includes slow cooked Osso Buco, roasted rolled pork, cotolette, pepperoni or zucchini ripieni, and Italian style roast chicken.

A few more miscellaneous dishes to water your mouth…

Okay, now for my favorite part — the Dessert Masterclass. I could eat Giuliana’s sugary treats all day, every day. I’d have to buy new pants but it’d be worth it.

Zuccotto is an Italian sponge cake filled with chocolate, roasted nuts, lemon, and cream. This is mouth-watering.

Cakes, cakes, and more cakes… that passionfruit cheesecake on the right below is the one I most want to try:

This is pavlova, a meringue dessert that has a crisp crust and is soft on the inside, usually topped with fruit and sometimes whipped cream. It’s popular in Australia and New Zealand. What a gorgeous creation!

Below, that’s orange cake with orange syrup on the left, and Zuppa Inglese (like Tiramisu only better) on the right.

Spend all morning cooking, then kick back and enjoy the fruits of your labor for lunch. And if I lived nearby, this would be the time of day I’d pop over “just to say hi.”

I am so incredibly proud of Giuliana for making her dream of teaching Italian cooking come true. She has worked so hard these last few years and her family is so supportive. Cheers to making dreams a reality!

I can’t wait to return to Tasmania someday and attend a class myself. I’m most looking forward to the homemade pasta like cavatellli con broccoli, or any of the desserts. And the bread, and the pizza… how does one choose a favorite? If you’ve been to Giuliana’s Farmhouse Kitchen, please comment below with your favorite dish!