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.

Cured Kingfish and Fennel Salad
Baked Flounder with Wakame Lemon Butter
Dark Chocolate, Kelp Oil and Raspberry

Please note: Due to several events happening across the Carriageworks precinct, we strongly recommend catching public transport to this event. No on-site parking will be available.

Image Nikki To

Sat 9 Nov, 12-2pm

Tickets $45 + fee

A transaction fee of $4.40 applies to all bookings.

Presented by Carriageworks and Smeg Australia.