We were lucky enough to participate in one of Barilla’s masterclasses at their authentic Italian Cooking School in Annandale, Sydney. Here they offer hands-on classes at a cost $100 per person or demonstrations & master classes with experienced chefs at a cost of $65 per person. Pick which you’d prefer and see how easy it is to cook like a chef in your own home!
We participated in a masterclass and thought the class was extremely good value, as it included a cocktail (or San Pellegrino drink) on arrival, as well as antipasto with crackers, dips and olives. The cost also included the chef demonstration, a two course meal with wine or sparkling and a Barilla goodie bag to take home, full of products and recipes.
Our masterclass was run by Matteo Zamboni, who comes with a wealth of experience, currently the chef at Jonah’s, Whale Beach. An interactive class in an intimate setting (just 16 people per class) he demonstrated the cooking, visible from all participants and also filmed up on the big screen.
We were then able reap the benefits of this cooking demonstration, as we tasted the meals prepared by the chef. It was wonderful to see him share his knowledge and techniques in an engaging way. We also appreciated the fact they were recipes we’d be able to replicate at home.
The entrée prepared for us was a Casarecce, using Barilla pasta, with prawns, zucchini and mint. The bisque was made first with prawn heads, garlic and eschallot, before cooking the pasta and vegetables. The flavour of this pasta was beautiful and I home to try cooking this one at home.
We had time to chat and meet our fellow diners whilst eating the entrée and preparations were made to demonstrate the main meal.
The main was duck two ways: Confit duck leg and roasted breast. The confit leg sounded easier to make than I first thought. I’m certainly not a cook by any stretch of the imagination, and watching Matteo made me realise I can do this, if I follow the recipe and just be patient with time.
Laying the duck in a tray, warming and mixing the spices for the flavour and then curing it. Leave for 6 hours, melt the duck fat and cover the duck and cook in the oven for 2 hours. I won’t give the recipe away – see Barilla for more details. It was fall off the bone, melt in your mouth delicious.
We then saw the other variant cooked where the duck breast was cooked in a non-stick pan, rested and then eaten. Simply flavoured with sea salt, this dry aged duck was incredibly well cooked with a moist flesh and crispy skin. Served with potatoes, this was easily one of the best duck dishes I’ve eaten.
We also had gelato canolli to finish off a brilliant evening!
We thoroughly recommend booking in for a hands on demo, masterclass, or even team building classes are available for your corporate team. You’ll then have a new portfolio of dishes to try at home.
4 Annandale Street, Annandale
Sydney NSW 2038