COOKING NOT REQUIRED
Spring is here, the weather is warming up, and thanks to daylight savings we’ve got longer, languid evenings to enjoy. So it’s time to flick the switch to lighter cooking at home.
In my mind, the best way to do that is not to cook at all, and seafood is your best friend here. Does it get much better than a bowl of freshly cooked prawns, a herby mayo and a salad or a superb sashimi spread?
Our brand new class, The Raw and the Cured, will take you on a deep dive into sashimi: what species can be served raw, how to handle sashimi safely, essential knife skills, the difference between a ceviche, a crudo and a cure. Plus we’ll set you up for summer with some superb recipes.
Be quick! Our first The Raw and the Cured class booked out – the next one is on 1 November.
THE ART OF STREET FOOD
We are pretty excited to have lured MasterChef star, food writer and social media sensation Brendan Pang into the SSS kitchen for his very first masterclass next month, to celebrate his new book, This Is A Book About Street Food.
Brendan’s renowned for his dumplings and the recipes he gathers through his travels all over Asia. For this class he’s bringing dishes from the Philippines, Malaysia and Mauritius, and we can’t wait to see him in action.
The thing about street food is that it’s generally fairly easy to reproduce at home, and the recipes are terrific to have in your repertoire. Our Thai Street Food class, which includes a spicy tom yum and stir fried pipis, is extremely popular for that reason. Wok on!
SHALL WE?
When I heard that a Sydney gin distillery was infusing oyster shells into their gin, I was intrigued. When I heard that those oysters shells were actually the top shells from premium Sydney Rock Oysters grown and distributed by producer East 33, it seemed like an opportunity too good to miss.
We’ve brought the oysters and the gin made with them together for this Sundowners class, partnering with distiller Hickson House (based in The Rocks), to get the party started.
There’s a sustainability story to this collaboration which we love, and a unique opportunity to taste two oysters from a single estuary – one shucked 10 hours earlier and one shucked just before you eat it. How often do you get to do something like that?
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