The best cooking classes in Sydney
Fancy your hand at rolling out the perfect pasta or making perfectly cured salami? Get to one of these, possibly five of the best cooking classes in Sydney.
Cucina Italiana
Luciana Sampogna’s beautiful Heritage-listed grand Italian villa in Annandale doubles as the location for the Cucina Italiana Cooking School. During the classes you’ll learn to ‘dance with the dough’ alongside lovely Luciana who can be found sending puffs of flour into the air during her Famous Long Lunches. Luciana is the author of Light of Lucia, part memoir part cookbook, and she may sign a copy for you if your pasta regionale fatta a mano passes muster.
Pasta Emilia – Pasta Making Class
The cooking program at Pasta Emilia is really hands-on. Learn the secrets of pasta using the best local organic ingredients, traditional techniques, and tips to prepare the finest fresh pasta from scratch. From filled puffy ravioli, to small and yummy cappelletti, long linguine, and twisted strozzapreti, you will see and produce a wide selection of the different shapes and sizes of traditional fresh pasta.
Sydney Seafood School
This premier seafood cooking school includes live cooking demonstrations and hands-on workshops. Dive in head first to classic Spanish paellas with top-quality Spanish ingredients or winter warmers from scratch, including a classic seafood pie.
Salt Meats Cheese
Learn how to make magic with humble ingredients at a cooking class with Salt Meats Cheese. The SMC classes typically attract a mix of young couples, mothers and daughters, and passionate foodies. The founders of SMC are two cousins from Milan, Stefano de Blasi and Edoardo Perlo, and together the pair have sprouted SMC stores across NSW and Queensland. The classes are led by Sarah Krol and they are easy-going and relaxed and a lot of fun. Learning how to make fettucine, ravioli and tortellini is a bonus.
Cornersmith Cooking School
The hands-on classes at Cornersmith will take you through recipes step by step. You’ll make homemade delicacies to either take home or eat in class. The classes are informative and interactive and lead participants on a colourful culinary journey through seasonal ingredients and pickling. Each class has an emphasis on local, seasonal produce and aims to teach traditional techniques for modern kitchens.
