Carriageworks x Smeg Digital Chef Masterclasses

Thu 7th October, 2021 – Tue 1st February, 2022
Online
Price: Free
Make bone marrow pasta with Peter Gilmore, a chocolate tart from Nadine Ingram of Flour and Stone, Thai dishes with Palisa Anderson and more.

It’s been a few months since Carriageworks Farmers Market last hosted a live cooking class in its decked-out Smeg kitchen. Now some top Sydney chefs are taking over.

A new series of digital chef masterclasses is being filmed in the space, with a new episode exploring the five tastes released each month.

Peter Gilmore of Sydney fine diner Quay is delving into the world of umami for the first episode. He chats to Saturday Night Pasta author Elizabeth Hewson about the fifth flavour, while cooking an umami-enriched chicken broth, purple corn polenta and bone marrow pasta with shiitake and kombu butter.

November kicks off with an episode of sweets by Flour and Stone’s Nadine Ingram. She’ll take you through the techniques behind her favourite recipes, from an old-fashioned vanilla layer cake to pear tarte tatin and chocolate tarts.

Then comes chef, restaurateur and farmer Palisa Anderson with the signature sour flavours of Thai cuisine. She’ll be making a Thai chilli dipping sauce called ​​nahm jim jaew (it uses tamarind as a souring agent), boiled lemon and mackerel with egg pasta, and an ume mochi cake with matcha glaze and raspberries.

The new year starts on a bitter note with Evan Stroeve, Australian World Class Bartender of the Year 2021 from Matt Whiley’s Re–, chatting the importance of bitter flavours in cocktails and aperitifs.

Finally, Luke Powell of LP’s Quality Meats and Bella Brutta goes through the basics of curing and preserving meat with a humble pantry staple: salt.

More information here.