The final masterclass of 2019 will revolve around cooking with seaweed, with Sydney chef Clayton Wells of Automata and A1 Canteen. Named Hottest Chef in Australia by The Weekend Australian, Clayton made an impact across the kitchens of Quay, London’s Viajante and Momofuku Sieobo before opening Automata. In a state-of-the-art Smeg kitchen Clayton will demonstrate how to create salted kombu butter, kelp oil and a wakame butter sauce that can add his signature umami-rich flavours to dishes. Hosted by Myffy Rigby.

Image Nikki To

Sat 9 Nov, 12-2pm

Tickets $45 + fee

Save $10* on tickets to Chef Masterclasses by Rodney Dunn and Analiese Gregory when you book for Clayton Wells. Select tickets for one Masterclass and follow the prompts to add a second and/or third Masterclass for $35 each.

A transaction fee of $4.40 applies to all bookings.

*Discount only applies when tickets are purchased in the one transaction

Presented by Carriageworks and Smeg Australia.