Be taught to cook dinner from a few of Sydney’s finest, together with Lankan Filling Station’s O Tama Carey, ex-Fred’s head chef Danielle Alvarez, Elizabeth Hewson of Saturday Night time Pasta and extra.
For greater than 30 years, Sydney Seafood School has been instructing dwelling cooks find out how to profit from the day by day catch of their kitchens. Massive names from the meals and hospitality business have come on board previously – together with Paul Carmichael, Mike McEnearney, Mark LaBrooy, Palisa Anderson and Christine Manfield. Now a brand new crop of instructors has been introduced for the spring periods.
Lankan Filling Station chef and Lanka Food cookbook creator O Tama Carey is getting behind the pans to cook dinner a few of her favorite Sri Lankan dishes, together with hoppers; creator and former Fred’s head chef Danielle Alvarez will take you thru recipes from her cookbook Always Add Lemon; and get hands-on when Saturday Night Pasta creator Elizabeth Hewson teaches you to make semolina pasta from scratch (plus 4 shapes and two seafood sauces).
You too can be taught wholesome fish and veg dishes from Tom Walton, First Nations seafood dishes from Rockpool Bar & Grill sous chef Luke Bourke and find out how to model a protracted lunch desk with Every Night of the Week’s Lucy Tweed.
Attendees get a three-in-one cooking expertise that begins with a reside cooking demonstration within the tiered theaterette. Subsequent it’s into the kitchen, the place college students work in teams to re-create the demonstrated dishes. After the work is completed, everybody strikes into the varsity’s eating room to benefit from the fruits of their labour with a glass of wine.
