Cooking Classes at Tramsheds!

Australian Flavours Experience is offering 3 amazing Cooking Classes

Authentic Pasta Making Class

In this hands-on pasta making class Chef Jeffrey Simonetta (Chef Simonetta) will teach you how to make a variety of egg dough pasta from scratch. Additionally, you’ll learn the secret to making delicious sauces including fresh sugo (tomato sauce). In addition to the fresh pasta you’ll be making during this class, you’ll also learn how to make three delicious sauces.  At the end of the class you will get a chance to sit down and enjoy all of your pasta dishes with a glass of wine.

DATES: Saturday 6th April

Knife Skills, Sharpening and Maintenance Class

Our Most Comprehensive knife skills class available to date. In this all-in-one class you will learn how to safely and skilfully use your knife to create a gourmet feast. Additionally and most importantly, you’ll learn how to properly sharpen and maintain your knife for a very long time. As an extra bonus you’ll also receive your very own knife (price included in class – knife upgrade options available).

DATES: Saturday 16th & 30th March, Saturday 13th & 27th April

Kids Pasta Class Age 8yrs – 12yrs with chaperone – SCHOOL HOLIDAY SPECIAL 

Embark on a culinary adventure with Chef Simonetta in our kids’ pasta cooking class! Join us for a hands-on experience where your little bambino/a (Italian for child) will learn the art of pasta creation from a seasoned expert. Chef Simonetta brings his expertise to make this learning journey both delicious and engaging (as well as sensory in a way) for our little kitchen enthusiasts.

DATES: Mon 15th, Thurs 18th, Mon 22nd & Thurs 25th April

About the Chef

Chef Simonetta

Jeffrey Vincent Simonetta is an Australian–Italian Chef who has worked under some of Australia’s most influential Chefs.

His family background, thick with Italian culture, influenced the way in which he sees cooking and produce. It taught him that; “To be Italian is to be passionate. It is to intimately taste wine, sauce, and ripe olives, as well as appreciating simplicity and nature, from the fragrance of the spring air, the skill of the sculptor, and the soul of the painter. It means to belong to a gene pool influenced by some of the most interesting cultures in history and translate those onto a plate”.