Sardinia with Stephen Santucci Saturday 31 October

Saturday 31 October

Stephen is bringing the spirit of Sardinia to Moonacres — a place where life moves at a different pace, and food is woven quietly into the rhythm of everyday living.

High in the hills and along the rugged coastline, Sardinian life is shaped by simplicity, by seasons, and by a deep connection to land and community. Meals are not rushed. They are prepared with care, shared with others, and built from ingredients that come close to home — wild greens gathered from the edges of fields, legumes that simmer slowly on the stove, bread made by hand, and meats cooked with patience and respect.

This class is an invitation into that way of living.

Guided by Stephen, you’ll explore a style of cooking that values restraint and honesty — where flavour comes not from complexity, but from time, technique, and the quality of what’s grown and raised. The menu will unfold with the season, shaped by what’s available and at its best, just as it would be in a Sardinian home.

Along the way, we’ll reflect on the quiet habits that sit behind this way of eating — long tables filled with conversation, daily rituals that bring people together, movement built naturally into the day, and a culture that places connection at the centre of life.

Expect food that is generous and grounding. Expect to slow down. Expect to leave not just with recipes, but with a different understanding of how food can support a life well lived.

This is more than a class — it’s a shared experience of a place where simplicity, community, and good food have been guiding life for generations.

About Stephen

Stephen Santucci is the Head Chef of Moonacres Kitchen and Jimmy Nardello in Robertson and Hearth in Bowral. A celebrated chef and much-loved local.  

Stephen was formerly head chef at Vini, Surry Hills and learnt his craft in Italy where he spent a number of years working in restaurants, including under the tutelage of Michelin-starred chef, Salvatore Tassa. He credits his career to his grandparents, especially his grandmother, with whom he recalls fondly making 'dried sausage' (they never called it salami) as a child in the basement of her cantina. 

Stephen is passionate about creating the same sense of warmth and homeliness with his food.

Our class with Stephen begins at 10:00am. We look forward to welcoming you soon.