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Step into the spectacular world of molecular gastronomy at this three-hour masterclass. Enjoy an introduction to modernist techniques including smoke, bubbles and foam, under the guidance of an experienced professional. Leave with amazing new skills that are sure to impress your family and friends!
This hands-on masterclass combines science, fun and delicious food! Led by a professional chef, you'll learn the secrets behind combining physics and chemistry to transform the tastes and textures of food. Exciting techniques to create liquid nitrogen, powders, gels, foams and more, will open up new and innovative dining experiences for yourself and your guests. Better yet, they are all achievable to recreate at home in a moderately equipped kitchen. Whether you're a professional chef trying to amp up your skills or a passionate home cook, you'll have a blast creating your own molecular dishes that are full of flavour! Unlike the other classes we offer, this class is a unique experience where you will learn to make a dessert plate using the below molecular techniques. • Maltodextrin powder • Panna Cotta with agar agar gel • Spherification (caviar pearls) • Liquid Nitrogen ice cream • Espuma (fruit coulis)
This experience is three hours in duration.
Please advise of any dietary requirements at the time of booking.
Once this experience has been confirmed, changes are at the discretion of the experience provider and arranged with them directly according to this policy:
Minimum of six participants. If this number hasn't been reached seven days prior to the class, the provider reserves the right to cancel it.
This is an immersive, hands-on class. You will be on your feet most of the time so please wear comfortable, closed-toe shoes.
This experience takes place in Rosebery, Sydney.