Jacob's Creek Kitchen Collective
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Join this cooking class and three-course feast overlooking Sydney Harbour
If you’ve become addicted to the pressure tests and high energy elimination rounds of MasterChef over the years, you’ll love this pop-up cooking and dining adventure by the harbour. Chefs Daniel Wilson and Stuart Toon will be cooking up a storm on Bennelong Lawn in the Royal Botanic Gardens, so you can learn all their kitchen tricks before you don your aprons and take up wooden spoon arms to replicate the dishes they’ve demonstrated.
There will be a competitive element – you’re going up against the clock and other teams – but this is an experience for home chefs of all abilities, and it’s really all about the food. Over four hours, you’ll create an entrée and dessert while Wilson and Toon sort out mains, and then your prize is to enjoy every bite at the end. Everybody wins.
Wine experts Kristy Farrel and Katherine Candy will be your hosts for the day, and also take you through a range of Jacob’s Creek wine to match your three-course meal. So what’s on the menu? Beetroot tartare and pork croquettes will keep your stomach sated before you make and demolish confit vanilla king salmon, followed by shiraz-marinated beef ribs served with slow-roasted pumpkin, heirloom carrots confit and salad. You’ll finish on your expertly crafted chocolate and plum mousse.
And since all proceeds from the event are going to SecondBite – an organisation sourcing surplus food from suppliers to give to local charities – you won’t have any overeating regret.