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Sydney with Scoot: Quarter Twenty One Cooking Class

Sydney with Scoot: Quarter Twenty One Cooking Class

Touchdown! On my first day after arriving in Sydney via Scoot, we checked into Amora Hotel Jamison, located at 11 Jamison Street. The hotel is located in Sydney CBD area, within walking distance from the Wynyard CityRail Station. I felt a pang of nostalgia as the first hotel I stayed in Sydney during my honeymoon trip was in the same vicinity.

The hotel is obviously popular with business travelers, with many major offices nearby. For the casual travelers, the city central is a good base to travel out to all of Sydney’s major attractions and entertainment options, thanks to the well-connected transport networks.

Once we checked in, we were chauffeured in style via Astra Limousines to a Cooking Class with chef, Michael Robinson at Quarter Twenty One Cookery School, located at level 5, shop 5018, Westfield Sydney Shopping Centre.

Quarter Twenty One

Quarter Twenty One

Me, pretending to be like a pro

Me, pretending to be like a pro

Freshly cut meat displayed at the entrance

Freshly cut meat displayed at the entrance

Quarter Twenty One restaurant is a modern European restaurant by chef Justin North and his wife, Georgia, with ex Bécasse head chef Michael Robinson at the helm.

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Michael’s cooking style is uncomplicated produce driven food, deeply rooted in his European training and technique. As a cooking teacher, Michael is friendly and unassuming, patiently going through the ingredient and techniques with cooking amateurs like me, item by item. Meet Michael:

Meet chef Michael Robinson

Meet chef Michael Robinson

Wonderful snackers to welcome us, lovingly prepared by the chef

Wonderful snackers to welcome us, lovingly prepared by the chef

Close-up

Close-up

Quarter Twenty One also offers a retail shop selling premium ingredients and take home meals, on top of a cooking school to refine home cuisine skills. We took time to explore around around:

Retail section

Retail section

Beautiful fresh veggies

Beautiful fresh veggies

Assorted cheese for sale

Assorted cheese for sale

Chocolate bars

Chocolate bars

Sauces and condiments

Sauces and condiments

The first dish we were taught to prepare was the Salad of Heirloom Carrots with Goats’ Curd, Hazelnut and Cocoa.

Before learning this dish, I never knew there were so many kinds of carrots – golf ball, Dutch, purple, white and yellow:

Beautiful selection of assorted carrots

Beautiful selection of assorted carrots

Due to time constraint, chef Michael did most of the work, including slicing up the carrots and preparing the various sauces and condiments from scratch. We were tasked with plating the carrots and other final ingredients in whatever artistic manner we like:

The chef cutting up all the carrots

The chef cutting up all the carrots

Catherine doing her plating

Catherine doing her plating

My version of the Salad or heirloom carrots with goats' curd, hazelnut and cocoa

My version of the Salad or heirloom carrots with goats’ curd, hazelnut and cocoa

Here's the much more gorgeous version by chef Robinson

Here’s the much more gorgeous version by chef Robinson

Chef Alvinology

Chef Alvinology

After preparing the entree, we moved on to the main: Roast and Braise Suckling Pork Leg, Caramelised Scampi and Wild Mushrooms.

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For this dish, we got busy preparing a large stuffed pasta each. The hard part is to ensure the filling is wrapped securely without any air bubbles inside the pasta. This prevents the stuffed pasta from “exploding” when cooked.

While watching our teacher delicately prepare the scampi, mushrooms and veggies, I could not wait to sink my teeth into the main course, tantalised by the sight and smell of the freshest ingredient.

Rolling out the pasta skin

Rolling out the pasta skin

Assorted wild mushrooms

Assorted wild mushrooms

Cooking the wild mushrooms

Cooking the wild mushrooms

Chef Michael chopping up the ingredient to go into the stuffed pasta

Chef Michael chopping up the ingredient to go into the stuffed pasta

My stuffed pasta was a little chunky

My stuffed pasta was a little chunky

Even simple veggies look so beautiful

Even simple veggies look so beautiful

Fresh scampi

Fresh scampi

Chef Michael plating

Chef Michael plating

Roast and Braise Suckling Pork Leg, Caramelised Scampi and Wild Mushrooms

Roast and Braise Suckling Pork Leg, Caramelised Scampi and Wild Mushrooms

This dish tastes as good as it looks btw

This dish tastes as good as it looks btw

After stuffing ourselves with the main course, we were brought on a kitchen tour and also took a peek at the next-door adjoining restaurant:

Very modern and clean kitchen

Very modern and clean kitchen

Area to carve up fresh meat

Area to carve up fresh meat

Chopping station

Chopping station

Soup station

Soup station

Restaurant entrance

Restaurant entrance

There are limited seats for a cosy ambient

There are limited seats for a cosy ambient

Seating area

Seating area

To round up the day, we were treated to a freshly made chocolate fondant for dessert.  The ladies all went gaga over the lush, warm chocolate lava, consumed with spoonful of vanilla ice cream.

Preparing dessert

Preparing dessert

Chocolate fondant

Chocolate fondant

Oozing chocolate lava

Oozing chocolate lava

For me, I find it interesting to get involved preparing your own fine dining meal, learning the recipe as the items are served one-by-one. Great experience!

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To find out more about Quarter Twenty One cooking class, retail store and restaurant, visit their official website. For foodies, consider enrolling in a cooking class for a different dining experience when you are in Sydney. 🙂

Read my other Sydney with Scoot blog posts:

Scooting to Sydney with HTC One X on Instagram

New Singapore Low-Cost Carrier Scoot launched its Worldwide Inaugural Flight from Singapore to Sydney

Alvinology is Going On Scoot’s Inaugural Flight to Sydney, Australia!

About The Author

alvinology

Alvin is a marketer by day and blogger by night. He is a 100% geek who spends too much time surfing the web.

1 Comment

  1. babytravelblog

    Reblogged this on BabyTavelBlog and commented:
    When reach 3 years old, I want to learn cooking! (Hey, I decorated my first cupcake when I was 11 months!)

    Reply

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