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Clay and Sip Wheel Throwing Pottery Class
5.0 (996)
2k followers
Runs regularly
Artarmon
$100 Now $78
Clay and Sip Pottery Class for Date Night
5.0 (406)
2k followers
Runs regularly
Artarmon
$170 - $600
Gold or Silver Ring Making Class
4.8 (48)
4.9 (191) (for this teacher)
Runs regularly
Darlinghurst
$199 - $749
Perfume Making Class: Make Your Own Signature Scent
4.9 (559)
Runs regularly
Marrickville
$140
Jewellery Making Class: Make a Silver Ring
4.9 (81)
6k followers
Runs regularly
Chatswood & Sydney
$150
Tufting Class for Beginners: Make a Tufted Rug
4.9 (357)
Runs regularly
Chatswood & Sydney
$150 - $170
Resin Art Class: Cheeseboards
5.0 (168)
5k followers
Runs regularly
Leichhardt
$120 - $130
Glass Blowing Class for Beginners: Taster
5.0 (551)
2k followers
Runs regularly
Marrickville
$173 - $252
Burrata and Bocconcini Making Class with Bubbles
4.9 (176)
Runs regularly
Rosebery
$99 - $149
Turkish Mosaic Lamp Class
4.9 (1,206)
23k followers
Runs regularly
Darlinghurst
$59 - $129
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John Tabari
10 yrs + creativeprenuer
Global knowledge built over 10+ years to help grow businesses.
Stories
A Guide to Making Your Own Pottery
Delve into the origins of pottery and learn how to begin your DIY ceramics journey at pottery classes in Sydney!
11 Unique Cooking Class in Sydney
Join unique cooking classes in Sydney and add a dash of excitement and flavour to your week!
Everything You Need to Know About Macarons
Learn about the history of macarons at baking classes in Sydney It may surprise you to learn that macarons did not originate in France. WeLearn about the history of macarons at baking classes in Sydney It may surprise you to learn that macarons did not originate in France. We imagine that this quintessentially French patisserie could only be the work of a French pastry chef. But, according to historic records, macarons date back to 8th century AD. With the first recorded instances baked in Venetian monasteries. The macaron came to France with Catherine de Medici, when she married King Henry II in 1533. Her pastry chefs continued to make these meringue-based biscuits for her when she moved over to Paris. According to one controversial Encyclopedia entry, it was two French nuns who invented macarons. The text claims that the dessert gained popularity when two Sisters baked and sold macarons during the French Revolution. They used their venture as a way to fund their housing while they were seeking asylum. Yet, those macarons were not the ganache-filled treat we know today. Those macarons were two meringue cookies atop one another, without any filling. As with the invention of the original macaron, there is a discrepancy about how the modern version was invented as well. Two French chefs claimed to have invented the sweet fillings; Claude Gebert and Pierre Desfontaines of Ladurée. They are both credited with having introduced a third layer to the sweet in the early 20th century. French or Italian Recipe? Although macarons originated in Italy, some 17th century Italian cookbooks include ‘French Macaron’ recipes. In any case, there are two distinct methods to making macarons; the Italian way and the French way. The difference comes from the meringue part of the recipe; specifically when to add sugar. The French recipe calls for egg whites to be whisked into meringue shapes before powdered sugar is folded in. The Italian method includes adding sugar to raw egg whites to make a paste. Today, the accepted method to bake macarons is closest to the French recipe. Ladurée Although macarons didn’t originate in France, we have a French patisserie to thank for their lasting popularity. Ladurée has been around for over 150 years. It was founded in 1862 by writer, Louis-Ernest Ladurée. The original location burned down during a late 19th Century uprising, so a second popped up. It was at the second location that the founder’s second cousin, Pierre Desfontaines, created the ‘Double decker’ macaron. This refers to two traditional macarons on top of one another bound together by a creamy, usually ganache or buttercream, filling. The steady increase of these stores outside France attests to how popular the macaron has become. Ladurée is now present in almost 20 cities in Europe and many countries across four more continents. International Interpretations Keeping with the tradition of adapting the original recipe, may other cultures now produce their own versions of the dessert. In the States, the composition of macarons remains the same, but the flavours are much more experimental. In France, you will find classics such as pistachio, raspberry and chocolate. In the US you can buy peanut butter and jelly, pumpkin, cheesecake and candy corn. In Southeast Asian countries, recipes substitute traditional ingredients for local variations. Almond flour is substituted for peanut flower in Japan. Taiwanese recipes incorporate red beans and South Korean recipes use green tea leaves or powder. Discover the best types of macarons here. Pop Culture In Japan, where food can be cute, the macaron is a popular print for fashion items, stationery and even bedding. Simple and colourful, they decorate clothing and accessories along with other foods such as fruit and sushi. In their attempts to create a more upscale image, McDonalds’ McCafe branches sell macarons in France and Australia. Interestingly, they are produced by a company owned by the same holding company as Ladurée. Yet, they don’t use the same recipe; McDonalds has a more limited flavour menu than Ladurée, offering six classic flavours. Ladurée, whilst not as experimental as some US macaron producers, does offer a wider range of French favourites. These include speculoos, rose and salted caramel. ...
Learn How to Make Macarons in Sydney
Learn how to make macarons at fun baking classes in Sydney. French or Parisian Macaron What people often refer to as a ‘Parisian’Learn how to make macarons at fun baking classes in Sydney. French or Parisian Macaron What people often refer to as a ‘Parisian’ or ‘French’ macaron is the traditional recipe. That is, two meringue biscuits on top of one another with a sweet filling. Usually ganache, buttercream, smooth cream or caramel. They are easy to make but you must adhere closely to the recipe, otherwise they could end up with an undesirable appearance or texture. To make any variation of the macaron, you should first acquaint yourself with the basic recipe or alternatively if you dare you could book a class with MakMak's macaron making class in sydney If not then read on! How to make macaron shells: Whisk egg whites until they form meringue. You will know you’re at this point when you lift the whisk out of the bowl and it leaves stiff peaks. Add any food colouring or flavour at this point. Process almonds in a blender until smooth. You can also combine powdered sugar in the blender too. Sift this mixture well to get rid of any clumps. Fold the sifted almond granules and powdered sugar into the meringue. Continue to fold until you achieve a shaving foam consistency. Using a piping bag, pipe the mixture in the desired size onto baking sheets lined with parchment paper. Leave around an inch between each shell. Tap the baking sheets firmly a couple of times to release any air bubbles. Leave to stand at room temperature for 30 minutes until the shells form a skin. Bake for 10-12 minutes at 325 F until they have risen and set. Let them cool before adding the filling. How to make a macaron buttercream filling: Cream butter until it’s smooth. Then mix in powdered sugar, vanilla and milk until fluffy. Using a piping bag, pipe the filling onto one shell and gently compress both shells together. Various fillings You may want to change up your fillings depending on the flavour of the macaron whether sweet, savoury or a fruity flavour. For instance for a savoury macaron a common substitution for buttercream is cream cheese, which you can also make from scratch. You could get really experimental and see how smooth peanut butter or lemon curd work. Anything that has a thick, pasty consistency could work. But be sure to steer clear of ingredients with high moisture contents such as whipped cream or ice cream, as these will dissolve the shells. Make sure you’re gentle when adding a filling; they are delicate and pressing too hard could crush them. Different Shapes If you think that you’re a pretty skilled baker, or have mastered the simple macaron, try experimenting with different shapes. MakMak’s CEO Carlos the “Mak” daddy of macrons can give you your first steps in creating some amazing macarons with his macaron making class. If you’re game you could make animals, flowers or even other food shapes with macarons. Similarly, another Toronto baker, Christopher Siu creates macaron characters, including some faces you might recognise. To make these macarons, follow the basic recipe. When it comes to piping out the mixture, you would need to pipe it into the desired shape. To achieve the desired colour, add food colouring in while you’re folding the dry ingredients into the egg whites. Be careful though, these treats may end up being too adorable to eat. Taste test more of the best baking classes in Sydney here. Bonus: Macaroons People often confuse macarons and macaroons, thinking that they’re the same thing. In fact, if you google ‘macaroon’ you will still see results for macarons. But macaroons are a coconut based sweet, which is chewy on the inside with a crisp exterior. They are quite different from the traditional French macaron. The Anglicised pronunciation of ‘macaron’ often lends to the confusion. Start by mixing sweetened condensed milk, shaved coconut flakes and vanilla extract until well combined. Then whisk egg whites and salt, the way you would to get meringue. Add the two mixtures together and fold. Scoop small dollops of the mixture onto a parchment-lined baking tray. Then bake at 325 F for 25 minutes. For some extra sweetness, dip the bottom of the macaroons in melted chocolate and then refrigerate for 10 minutes. Let the chocolate set and enjoy. Macaron Troubleshooting Tips Anyone who has attempted to make macarons will know that they don’t always turn out well. In fact, they often turn out less than perfect, since the margin for error could occur at any time throughout the baking process. Here’s what to look for if your macarons aren’t quite up to the Ladurée standard: Peaks on the shell. This can happen when the dry ingredients were not sifted enough or the batter was under-mixed. Cracked shell. This happens when the batter is overmixed. Uneven Shell. The batter is too liquidy or under-beaten. Too Crispy. The shells were left in the oven too long. ...
9 Reasons to Try Cooking Class in Sydney
Need a little convincing to try cooking classes in Sydney? From exploring different cultures to building confidence, here are 9 reasons to try cookingNeed a little convincing to try cooking classes in Sydney? From exploring different cultures to building confidence, here are 9 reasons to try cooking courses. ...
Different Types of Pottery Classes in Sydney
Searching for pottery classes in Sydney? From wheel throwing to clay hand building, find out which ceramic class is perfect for you!
Try Out a Photography Class in Sydney (2024)
Try out a photography class in Sydney and learn how to take photos on manual mode or your smartphone while exploring Sydney.
Beginner's Photography Classes in Brisbane
Find photography classes for beginners in Brisbane and take your photography game to the next level while exploring Brisbane with professional pFind photography classes for beginners in Brisbane and take your photography game to the next level while exploring Brisbane with professional photographers! ...
Top Ten Experience Gifts for Him
Make this the best Christmas ever and surprise the men in your life with the best gifts for him in Sydney, from wine tasting experiences to potteryMake this the best Christmas ever and surprise the men in your life with the best gifts for him in Sydney, from wine tasting experiences to pottery workshops. ...
Top 5 Baking Classes for the Weekend
Many pastries may have originated, or gained fame in France, but they’re enjoyed around the world. There are many reasons to take a pastryMany pastries may have originated, or gained fame in France, but they’re enjoyed around the world. There are many reasons to take a pastry class; to enjoy your favourite treats at home, to entertain friends or simply hone your baking skills. Check out these five classes that will teach you how to make your favourite patisseries. 1. Macaron Making You may think that you wouldn’t need to attend a class to make macarons, but they are notoriously difficult to get right. At a macaron class, you will learn the ‘macaronage’ technique. This involves folding the mixture that will make your macaron biscuits. Most bakers agree that getting the correct consistency at this stage will determine whether your macarons turn out well. A good macaron class should put emphasis on this step. You will also learn the piping technique, which is used to produce the biscuit shape and administer the filling. Some macaron classes stick to the French method and advertise as ‘French’ or ‘Parisian’ macarons. Other classes get a little more experimental and you may use different ingredients or make different shapes. In any case, you will get to take your creations home in the form of a box of delicious treats. 2. Croissants As with the macaron, it may not seem difficult to make croissants but you should take a class if you want to make the best croissants. Freshly made pastries beat packaged ones any day, so add them to your repertoire with this course. You’ll learn about the secret ingredient, about yeast and proofing. Once you’ve made the dough, you learn how to roll and fold it to keep the classic crescent moon shape. If the teacher is prepared to get experimental, they may teach you how to make an almond or chocolate-filled croissant. Since proofing takes around 2 hours, you may not get to eat your croissants on the day, but you will be able to take your dough home to cook later. Plus, you're likely to get freshly-prepared croissants during the class, just to give you an idea of what you’re aiming for. These classes are not as common as macaron courses and as such will set you back a little more. 3. Choux Pastries Another classic French staple is the choux pastry. Choux pastry forms the base of many favourite desserts such as eclairs, profiteroles, chouquettes and gougères. The defining characteristic of choux pastry is that it looks like it’s going to be dense, but when you bite into it, it’s light and thin. It takes a special technique to get pastry this way, which involves using steam instead of a raising agent. You’ll learn how to do this at one of these classes. Since choux pastry is easier to make than it seems, some classes will involve trying your hand at both sweet and savoury pastries. A choux pastry class costs similar to a macaron classes and they take less time to make than croissants. 4. Danish Pastries & Pain au Chocolat You will find these desserts offered with croissants as well or as part of a general pastry-baking class. As these sweets are made from puff pastry, they are often covered together. While croissants are also puff pastry based, they use yeast and milk in the dough to create a different effect. In a puff pastry class, you will learn how to make the pastry, how to proof and then cook it. Proofing can be a delicate process and the baker must ensure that the pastry is proofed at the correct temperature. This class will also arm you with the necessary cutting and folding techniques for the dough. Plus, for Danish pastries, you will learn about the different types of filling. Since these classes usually encompass several different type of pastry, the cost is usually a little higher at $200. They’re less likely to be offered as experience classes, so you will be enrolling in a baking school; hence the higher cost. 5. Cinnamon Bun Moving away from France to this North American favourite, you can take a class to learn how to bake the perfect cinnamon bun. You will learn how to make the dough base, the delicious frosting and the sumptuous filling. The class will teach you about the best ingredients and baking method to make cinnamon buns. Not to mention the extra skills you need to produce bakery-standard buns, in the perfect shape. ...
Top Tips to Switch Off at Xmas
As we hurtle towards Christmas Day and the summer break — if you’re lucky enough to get one — everyone seems to be feeling overworked,As we hurtle towards Christmas Day and the summer break — if you’re lucky enough to get one — everyone seems to be feeling overworked, overtired and just plain over it. There's no better time to host a fun team building experience in Sydney. In the office, end-of-year deadlines are looming. At home, the financial pressures of purchasing festive food and gifts are building. Add to that the multitude of social commitments during the silly season, as well as the imminent and often stressful gatherings with extended family members, and it’s easy to understand why we might be feeling a little more miserable than merry at the moment. So, what can we do about it? At ClassBento, many of the people attending our workshops say that they are taking part because it helps them to switch off, relax and recharge. Focusing your attention on a fun and creative activity, like building a terrarium or learning to cook a new recipe, is a great way to wind down at the end of a hectic day. It’s also the perfect excuse for taking some time away from your phone and computer screens — a mini digital detox, if you will. Whether you opt for a workshop or a workout, it really is essential that you treat yourself to some ‘me time’ when you need it. If you're looking for Christmas party inspiration for the office read our article here. Need some inspiration? We asked some very busy business people how they avoid burnout and what they do to switch off during the chaotic Christmas season — and their answers just might surprise you… Being in nature helps me to re-energise, so I head out of the city and do some hiking. — Peter Petrovski, Product Manager at The Iconic I like to research a new recipe I've never cooked and go on an adventure to the shops to buy all the ingredients. I think it was a rack of lamb last time. — Karim Mouahbi, Head of Marketing at Mad Paws “I spend time with my kids. They are very active in sports, so I take them for practice or coach them.” — Asok Boopathy, Head of Product at BrickX “Playing basketball with friends and colleagues. There’s nothing like a team sport to re-energise!” — Brent Maxwell, Partner Solutions Architect at Amazon Web Services “Yoga, spending some time with my closest friends or even just going outside for a walk, a cup of coffee and some fresh air.” — Tyler Wilchek, Head of Customer Experience at BoozeBud “Running in hilly areas and near water. Hills are motivating, they become a metaphor for the struggles I’m currently facing and beating them generates energy. I listen to rap and deep house music while I’m at it.” — Niklas Olsson, Co-Founder of Premonition "I like to do yoga and, in the summer months, surfing and swimming in the ocean. On the weekends I also enjoy a short afternoon nap when I can fit it in!" — Laurence Olsen, Partner at Ernst & Young “I would like to go for a swim (we have a pool around the corner), but in reality, I usually go for a walk around the block.” — Mirco Mattevi, Product Manager at Afterpay ...
Candle Making Classes Are for Everyone
Join our candle making classes in Sydney for a fun, relaxing craft experience. Perfect for everyone to join, it's a therapeutic experience you'llJoin our candle making classes in Sydney for a fun, relaxing craft experience. Perfect for everyone to join, it's a therapeutic experience you'll love! ...
Beginner Photography Classes in Melbourne
Explore Melbourne and practice capturing the true essence of this city with beginner photography classes in Melbourne. Smartphones or DSLR's, allExplore Melbourne and practice capturing the true essence of this city with beginner photography classes in Melbourne. Smartphones or DSLR's, all are welcome. ...
