Posts tagged ‘cooking class’

October 1, 2011

Fratelli Fresh Cooking Class

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Fratelli Fresh Cooking Class

Fratelli Fresh Cooking Class

Through the great wooden gates on Danks St is a hidden treasure chest of fresh fruit and veggie produce, a cooking studio and the Italian delight, Cafe Sopra. Every week, Fratelli Fresh offers a free cooking class with two quick and simple recipes.

Fratelli Fresh Cooking ClassZucchini & Fennel Salad

This month, the starter is a fresh summer salad with ribbons of fennel and zucchini (so thin, it almost resembles pasta!) with a lightly drizzled lemon vingearette, fresh parsley and sourdough croutons. Incredibly light and so simple to whip up!

Fratelli Fresh Cooking ClassTagliatelle with Crushed Peas, Sausage and Pecorino

The main is a fresh tagliatelle pasta with a light, mashed pea sauce with lamb sausage meatballs and plenty of different cheeses. I’ve never ventured beyond a bolognese or boscaiola sauce so learning a quick 5 minute sauce with frozen peas, mascarpone and sausages is brilliant, and oh so tasty.

In a hour, learn how to cook a great meal, then shop for everything downstairs!

Fratelli Fresh
7 Danks St
Waterloo, Sydney
www.fratellifresh.com.au

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June 29, 2011

Sydney Seafood School: Warren Turnbull

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Sydney Seafood School - Warren Turnbull

After my first cooking class here with Brent Savage, I’ve been hooked! This time, my colleagues join me to cook alongside Warren Turnbull of Assiette and District Dining. I have yet to go check out these two thriving restaurants that I have heard all the fuss and chatter about.

Tonight we learn two of his dishes from District Dining; Prawn Cocktail with Prawn Toast and a Smoked Eel Pate with Green Onion Flatbread. I was super keen to learn a dish to spice up the humble prawn, as well learning to incorporate a tricker protein of smoked eel. Both dishes have featured on his menu recently.

Sydney Seafood School - Warren Turnbull

Sydney Seafood School - Warren Turnbull

After Warren’s demonstration, we’re spilt into teams of 4-6 people and we prepare our mise en place; by de-shelling prawns, skinning and deboning a smoked eel and chopping our mountains of fresh herbs. Warren takes his time to wander around the kitchen to each bench aiding us with our techniques as well as having a quick chat about his favourites in Melbourne and his future ambitions, another restaurant perhaps?

Sydney Seafood School - Warren Turnbull

This time round, there are many more components to absorb including making the eel pate, frying prawn toast, pickling cucumbers, preparing the prawn cocktail sauce, a green onion spread for the fresh toasty flatbread while trying to think of how to best plate everything up!

Sydney Seafood School - Warren Turnbull

After a long hour of go go go, our table is set with a nice bottle of white wine for us to dive into our creations. Delicious! Simple but my favourite are the prawn toast with a drizzle of sauce and crunchy pickled cucumber on the side. The smoked eel pate is interesting but a little overpowering for my palate. Nevertheless, it was intriguing to learn how to make a pate without feeling paranoid.

Sydney Seafood School has classes all year round with the occasional handful with restaurant chefs, check their website for more details.

Sydney Seafood School
Sydney Fish Market
Bank St, Sydney
www.sydneyfishmarket.com/seafoodschool

Assiette
48 Albion St
Surry Hills, Sydney
www.restaurantassiette.com.au

District Dining
17 Randle St
Surry Hills
www.districtdining.com.au 

December 17, 2010

Sydney Seafood School: Brent Savage

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One of the best presents are experiences (sometimes… apart from diamonds and shoes) – so my awesome colleagues treated Jen and I to our birthday surprise for a cooking night at the Sydney Seafood School with Brent Savage of Bentley Restaurant and Bar. I was super excited particularly since I had been over to Bentley not long ago for their dessert degustation.

The night kicks off with a Brent demonstrating how to cook his Pan Roasted Baby Snapper with Sweetcorn, Zucchini Flower, Black Fungi and Cuttlefish Ink in a lecture styled kitchen, then we moved along into an absolutely amazing industrial kitchen where we spilt into teams of 4-6 to cook the dish!

We learn techniques like sweating off vegetables, the different ways of making puree, tricks of rejuvenating zucchini flowers, deboning and cooking fish. The best lesson learnt really is how to use ingredients outside the square, seriously, zucchini flowers, black fungi and cuttlefish ink!? In one dish?! The ink was surprisingly not impossible to attain after all, Jen was scared thinking we had to do this again.

Brent took the time to wander from kitchen to kitchen answering questions, checking sauces and fish and teaching us more techniques (you can catch a blurred glimpse of him checking our fish prep in the photo above!!!)

After cooking our meals, we shuffle into a glamorous dining room furnished with amazing lights made from fishnets of lightbulbs! We set our tables, pop open the matching wines and we’re ready to eat!

Pan roasted baby snapper with sweetcorn, zucchini flower, black fungi and cuttlefish ink

Ta-dah! Our combined efforts compared to Brent’s, which I think is pretty close to the real deal… we were a little generous with the portions though! The recipe is also in Brent’s new book, Bentley Contemporary Cuisine. Brent was absolutely fantastic to work, with as he did rounds of the dining room talking to each group individually, answering questions and signing copies of his new book! He’s so humble and talks so passionately about his food, be sure to visit him at Bentley!

Sydney Seafood School has classes all year round with the occasional handful with restaurant chefs, check their website for more details.

Sydney Seafood School
Sydney Fish Market
Bank St, Pyrmont
www.sydneyfishmarket.com/seafoodschool

Bentley Restaurant & Bar
320 Crown St
Surry Hills, Sydney
www.thebentley.com.au