Clayton Wells – Chef Masterclass at Carriageworks

Sat 9th November, 2019
Carriageworks
245 Wilson Street, Eveleigh NSW 2015
Price: $45
A star of Australian dining shares tips on using an unusual natural ingredient.

Clayton Wells is one of the rare chefs who’s managed to put a definitive stamp on Sydney’s fickle dining scene. After rising through the ranks of acclaimed local kitchens including Quay and Momofuku Seiobo, and London’s Viajante, Wells opened Automata on Kensington Street, Chippendale (located at The Old Clare Hotel), in 2015, where he cemented a glowing reputation for his creative, confident cooking that attracted plaudits both local and international.

In 2018 Wells expanded his vision, opening A1 Canteen, an all-day diner just a stone’s throw over the road from Automata. Soon Sydney was discussing the merits of the muffuletta, a hitherto obscure sandwich from New Orleans that became A1 Canteen’s must-have dish.

On November 9, Wells will apply his characteristic creative flair to another lesser-known ingredient when he presents a Chef’s Masterclass at Carriageworks showcasing seaweed. In a state-of-the-art Smeg kitchen Wells will demonstrate how to make salted kombu butter, kelp oil and a wakame butter sauce that adds his signature umami-rich flavours to dishes.

Hosted by National Good Food Guide Editor Myffy Rigby, Wells’s masterclass is the final instalment in Carriageworks’ 2019 Food Program, which has seen some of the country’s most innovative chefs – including Rodney Dunn of The Agrarian Kitchen and Analiese Gregory of Tasmania’s Franklin –demonstrate their talents.

Over the same weekend at Carriageworks guests can take in the Southeast Aboriginal Arts Market, which showcases the cultural heritage of South-East Aboriginal Australia and offers works for sale, as well as Mike Parr: The Eternal Opening, which sees the performance artist reconstruct a gallery once exhibited inside another. Both are free entry.

The Clayton Wells Chef Masterclass runs from 12pm to 2pm.

More details and book tickets here.

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