Taking a cooking class or hands-on workshop is a great way to immerse yourself in Regional NSW’s food culture, and learn some useful skills along the way. Develop a greater appreciation of how the food gets to your plate and share in the passion of local chefs and producers.
The Hunter Valley makes exceptional wines, and the region also has an excellent food and restaurant scene. Here you can take part in a variety of classes, like those at the Hunter Valley Wine School at Hunter Valley Resort. This two-hour tutorial covers everything from the history of wine making to grape varieties and blending.
Majors Lane at Lovedale offer classes in Thai Street Food, healthy Vietnamese and masterclasses in slow roasting and smoking. The Verandah Restaurant in Pokolbin specialise in paella lessons, while in Broke, Margan extends the philosophy of its award-winning restaurant with seasonal classes on everything from butchery to pasta making.
Bhavana Cooking School in the Byron Hinterland offer a holistic approach to cooking and food preparation. Learn recipes to help improve your health and wellbeing using ingredients grown on the organic farm.
Australia’s first MasterChef, Julie Goodwin, conducts a wide variety of cooking classes, from high tea to preserving and pickling at Julie’s Place in Gosford on the NSW Central Coast. Those with a sweet tooth will love the Treat Factory in Berry, which offers chocolate workshops for kids.
Enjoy the picturesque surroundings of Kangaroo Valley while taking an artisan cooking class at Flavours of the Valley and learn how to make bread and cheese or cook with exotic spices. Young is known as the cherry capital of Australia, and you can perfect your baking skills with a cherry pie making class at Ballinaclash Orchard and Cellar Door.
The lush dairy country of the Coffs Coast makes a fitting backdrop for learning to make your own cheese at The Cheesemaking Workshop at Emerald Beach. At Food I Am in Wagga Wagga, hands-on cooking classes, chef demonstrations and artisan workshops featuring bakers, cheese makers and salumi professionals are on the menu.