Discover The Secrets Behind Bennelong's Signature Dishes

Bennelong head chef Rob Cockerill and executive chef, Peter Gilmore, have been dazzling patrons at Bennelong since 2015 with their inventive selection of modern, often-raw, cured or fermented dishes. Now Cockerill, in partnership with Mastercard, a major partner of Sydney Opera House, has curated a 45-minute masterclasses demonstrating some of the venue’s signature treats.

Masterclass participants will learn tips such as how to shuck Sydney rock oysters, how to prepare red claw yabbies (which Bennelong serves with lemon jam, cultured cream and buckwheat pikelets), and how to make and source ingredients for some of the restaurant’s best selections.

Participants will also receive a pre-seminar glass of sparkling wine and three entrees, as well as lunch inside Bennelong’s The Circle dining room. Lunch includes a main course and dessert selected by the chef, with a curated pairing of Australian wines. The stunning views of surrounding Sydney Harbour are complimentary.

The masterclass is uniquely curated for the Mastercard Priceless Cities program and is exclusively for Mastercard cardholders.

From 12.30pm to 3pm.

This article is produced by Broadsheet in partnership with Mastercard Priceless Cities.