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](http://farm8.staticflickr.com/7108/7573429550_79e9f4cf2a_z.jpg)
![Me, pretending to be like a pro Me, pretending to be like a pro](http://farm9.staticflickr.com/8429/7573428658_380b8e3a60_z.jpg)
![Freshly cut meat displayed at the entrance Freshly cut meat displayed at the entrance](http://farm8.staticflickr.com/7247/7573432882_04510e5bb5_z.jpg)
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.
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](http://farm9.staticflickr.com/8430/7573433902_41d8c5f224_z.jpg)
![Wonderful snackers to welcome us, lovingly prepared by the chef Wonderful snackers to welcome us, lovingly prepared by the chef](http://farm8.staticflickr.com/7133/7573433066_bd6092332b_z.jpg)
![Close-up Close-up](http://farm9.staticflickr.com/8143/7573429170_68e5d731d4_z.jpg)
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](http://farm8.staticflickr.com/7267/7573433390_05e30075a0_z.jpg)
![Beautiful fresh veggies Beautiful fresh veggies](http://farm8.staticflickr.com/7127/7573429730_22a90fc148_z.jpg)
![Assorted cheese for sale Assorted cheese for sale](http://farm9.staticflickr.com/8293/7573436360_ee3a4f5346_z.jpg)
![Chocolate bars Chocolate bars](http://farm9.staticflickr.com/8424/7573428830_2e17328f65_z.jpg)
![Sauces and condiments Sauces and condiments](http://farm9.staticflickr.com/8286/7573430556_22b2d21c2a_z.jpg)
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](http://farm8.staticflickr.com/7118/7573433738_305b4c790f_z.jpg)
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](http://farm9.staticflickr.com/8425/7573428120_0ed21deb0c_z.jpg)
![Catherine doing her plating Catherine doing her plating](http://farm9.staticflickr.com/8013/7573435850_5849b928fa_z.jpg)
![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](http://farm8.staticflickr.com/7252/7573429946_7a643bd2da_z.jpg)
![Here's the much more gorgeous version by chef Robinson Here's the much more gorgeous version by chef Robinson](http://farm9.staticflickr.com/8430/7573429360_ccb81f8c45_z.jpg)
![Chef Alvinology Chef Alvinology](http://farm8.staticflickr.com/7112/7573431486_3ee13689e7_z.jpg)
After preparing the entree, we moved on to the main: Roast and Braise Suckling Pork Leg, Caramelised Scampi and Wild Mushrooms.
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](http://farm8.staticflickr.com/7248/7573431336_7c1caac365_z.jpg)
![Assorted wild mushrooms Assorted wild mushrooms](http://farm9.staticflickr.com/8144/7573434568_b2357db218_z.jpg)
![Cooking the wild mushrooms Cooking the wild mushrooms](http://farm9.staticflickr.com/8022/7573430306_e583f9e3b3_z.jpg)
![Chef Michael chopping up the ingredient to go into the stuffed pasta Chef Michael chopping up the ingredient to go into the stuffed pasta](http://farm8.staticflickr.com/7272/7573431850_a7f6fe5d8c_z.jpg)
![My stuffed pasta was a little chunky My stuffed pasta was a little chunky](http://farm8.staticflickr.com/7134/7573434076_ecaccacebc_z.jpg)
![Even simple veggies look so beautiful Even simple veggies look so beautiful](http://farm8.staticflickr.com/7273/7573432554_49ddd8e85b_z.jpg)
![Fresh scampi Fresh scampi](http://farm8.staticflickr.com/7269/7573431658_7cd251560d_z.jpg)
![Chef Michael plating Chef Michael plating](http://farm9.staticflickr.com/8156/7573434742_0bfb65c254_z.jpg)
![Roast and Braise Suckling Pork Leg, Caramelised Scampi and Wild Mushrooms Roast and Braise Suckling Pork Leg, Caramelised Scampi and Wild Mushrooms](http://farm8.staticflickr.com/7259/7573434922_22b31f2faf_z.jpg)
![This dish tastes as good as it looks btw This dish tastes as good as it looks btw](http://farm9.staticflickr.com/8008/7573431138_c9c821f500_z.jpg)
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](http://farm8.staticflickr.com/7274/7573430790_493bc89d27_z.jpg)
![Area to carve up fresh meat Area to carve up fresh meat](http://farm8.staticflickr.com/7107/7573435502_278b3dc308_z.jpg)
![Chopping station Chopping station](http://farm9.staticflickr.com/8159/7573435690_c768e998ea_z.jpg)
![Soup station Soup station](http://farm8.staticflickr.com/7258/7573433202_5b0aa0b397_z.jpg)
![Restaurant entrance Restaurant entrance](http://farm8.staticflickr.com/7133/7573430932_57139b4195_z.jpg)
![There are limited seats for a cosy ambient There are limited seats for a cosy ambient](http://farm8.staticflickr.com/7263/7573432244_e2f7092b2f_z.jpg)
![Seating area Seating area](http://farm9.staticflickr.com/8142/7573432430_76ca895eef_z.jpg)
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](http://farm9.staticflickr.com/8433/7573436016_01c3e73b15_z.jpg)
![Chocolate fondant Chocolate fondant](http://farm9.staticflickr.com/8023/7573428446_8ef257811a_z.jpg)
![Oozing chocolate lava Oozing chocolate lava](http://farm8.staticflickr.com/7116/7573436534_d064375dfd_z.jpg)
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!
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
Alvinology is Going On Scoot’s Inaugural Flight to Sydney, Australia!
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!)