I had planned another post for today, but bumped up my Sydney cooking class post because I was just that excited and happy about it! I’ve taken several cooking classes in my day (though never one in Sydney), and I’d say that more often than not, I’m left a little disappointed (there are too many people, the food isn’t great, the kitchen area leaves much to be desired, etc); however, the Sydney cooking class I took yesterday at Williams Sonoma in Bondi Junction left me feeling the exactly the opposite.
Let me back up, when we initially moved to Sydney, I was walking past Williams Sonoma and spied a board advertising a gluten free cooking class at the end of March. Although it was a ways off, I eagerly signed up! I mean, who doesn’t love Williams Sonoma?? And having celiac disease, it was a good class for moi!
I rolled up on March 26 at 11AM and was greeted by the friendly chef (and teacher) as well as 3 other attendees – a small class, already off to a good start. We were told since there were only a total of 4 of us, we would have our own work station in the kitchen and there would be plenty of food to bring home. The teacher was warm and answered each question we had – she even tweaked one batch of the biscuits we made to experiment a bit.
So what did we make? First up was dessert (again my kind of class)! Ginger almond Moroccan biscuits (the recipe called for them to be rolled in powdered sugar, but the tweak we added was toasted coconut – delish). Hulya gave us some fun baked tips along the way (how to tell the eggs were fresh, the best way to scrape ginger, easy ways to separate eggs), and before we knew it, the kitchen was filled with a yummy sweet almond and citrus aroma.
While the cookies were baking, we settled into our respective cooking stations to start on the second dish: crisp socca with mozzarella, rocket and olive dressing. I’d never heard of socca before, so if you’re clueless like I was, socca is kind of like a thick crepe, typically savory and made with chickpea flour. Our recipe called for a cheese, greens and olive interior, but in one could truly add whatever flavors they’d like to this dish.
I loved cooking at the Williams Sonoma kitchen-top with all of their fabulous utensils, bowls, pans, etc – it made me miss some of our kitchenware, collecting dust at a storage locker in Charlotte! Hulya would rotate between us and check to make sure we were doing alright with the recipe and answer any queries we had – it was a fabulous experience.
After our socca were done, we gathered at the bench to have a bit of a lunch, complete with wine and cookies!
Of course I cant speak for all of Williams Sonoma’s cooking classes, but should you be in Sydney, check out the Bondi Junction’s location’s classes – the chef is just great and the facilities are immaculate. Below are the recipes (excuse my notes!), so if you’d like you can whip up these delights yourself – even if you’re not gluten free, I promise you’d probably enjoy both dishes. Until next time..