Sundowners at Sydney Seafood School: Classic French with Nik Hill
- Duration: 2 Hours
- Location: PYRMONT, NSW
- Product code: HILL23
This Sundowner session is a lesson in old-school French bistro cooking. Think rillettes, mousseline, and lashings of butter, all demonstrated by Porcine Bistro's Nik Hill.
With a cooking career spanning Michelin-starred restaurants in London, a sous chef stint at the famed Sepia, and holding the reigns of iconic Sydney pub The Old Fitzroy, Nik knows his food: from timeless French bistro classics and fruits de mer, to Australian fine dining, to hearty British fare.
His smoking venture, Smoketrap Eels, brings the best quality smoked eel meat to tables all over Sydney (yes, he'll be bringing some along to the class), and his pride and joy, Porcine Bistro in Paddington, has been serving timeless French classics and all things pork since 2021.
What You'll Learn
- How to mould a mousseline like a master.
- Why smoked eel is the next big thing!
Recipes
- Smoked Eel & Pork “Rillettes” on Toast
- Scallop “Mousseline” Blood Orange Hollandaise
Class Inclusions
- Welcome drinks and canapes
- Expert demonstration and discussion
- A post-presentation tasting in our state-of-the-art cooking school
- Connect with your friends and our presenters
- Free parking at Sydney Fish Market
- Take-home recipe booklet
Please be aware that this is not a hands-on cooking class. This class is a demonstration and tasting only.