I wake up one Saturday morning, still a touch fluey and look into the bathroom mirror.
“Arrggggh!” I let our a strangled cry. The pizza we had the night before in a bathrobe in front of the TV which seemed good idea at the time, was not. It shows on my face which is blotchy and pale. And why am I anguished? Because Mr NQN and I are off to attend a Masterclass at Pullman’s Bacar restaurant where we will learn how to make four restaurant quality courses. The catch? Sydney Weekender are filming! Eeek we may very well be on film (even shy Mr NQN). As Australia is currently Masterchef mad, one NQN viewer and their friends will get the chance to attend a Masterclass of their own at Bacar (not affiliated with the show).
The schedule for the class is:
11:00am: Participants arrive, champagne on arrival
11:30am: Chef gives a guided tour of the kitchen
11:45am: Participants are broken into 4 teams, 1 team for each course
Chef then briefs all teams on the preparation of their course
12:00pm: Teams are given approx 90mins to prepare their mise en place
The chef and assistant are present at all times and to guide and instruct
1:00pm: Class finishes up and participants are seated at the chefs table
Restaurant manager talks about the matching wines for the lunch
1:15pm The team who prepared the 1st course then go back into the kitchen and plate their prepared dish for the rest of the participants. Once the dish is served all participants then dine together.
Once everyone has finished their meal, the participants who prepared the mise en place for the second course then enter the kitchen to serve their dish. The process is the same for all remaining courses.
3:00pm: Chef sits with guests and enjoys answering any questions before the lunch concludes.
Bill Magno the Head Chef splits us up into four groups to each prepare one of the courses. Despite the fact that I love making desserts, chocolate fondant is a dessert that I haven’t had a lot of success with. But mother and daughter team Heather & Fran are assigned that much to my relief and I’m paired up with Ian to make the scallop dish which is the second course out of the four. Everyone in the class is friendly and welcoming and help each other out.
From this…
To this!
We start of by cutting the endive in half lengthways and carameliseing them with butter and sugar with the cut side down so that it gets a nice browned caramelised flavour. Once they brown on the bottom we’ll add some orange juice and cook them even further until they’re soft with the bitterness balanced with the orange juice and caramel.
“Can I give you a hint on peeling the carrots?” Kiki says with perhaps a disapproving look 
We then peel and trim the Dutch carrots which will be glazed and the larger carrots which will be used in a carrot puree. Kiki the sous chef shows us the easiest way to peel carrots if you are right handed. You rest the carrot on the chopping board and twist it around with the left hand while peeling it with the peeler in the right hand. do the reverse if you are left handed.
Carrots for the carrot puree
Jamon, how I do love thee…
Our next task is a very important task, to separate the jamon serrano. Each slice of jamon is separated with some acetate. Some pieces are thinner than others and actually too thin to place on the plate. So naturally we eat the pieces that are too thin
That’s one slice of jamon for me and one for the chopping board…
Whipping the base for the dessert
Chopping the cavalo nero for the main
While Heather braves the piping bag for the chocolate fondant
Removing the adductor muscle from the scallops
Everyone else is at various stages of preparation and the first dish is a mud crab and corn soup, the second is our scallop and jamon dish, the third is a roast “best end” of lamb and the dessert is the chocolate fondant and ice cream. We are meant to judge each other’s but since Sydney Weekender are here today things are done sightly differently and we sit down to our delicious four course lunch, excited that we’ve had a hand in making these beautifully plated meals.
Mel crafts fondant potatoes
Trimming the lamb before pan frying it
Bill demonstrates pan frying the lamb
Crab, corn and ocean trout roe in martini
Fiona and Sarah leave the table to prepare the first course and shortly after they carry their dishes to the table.
Mud-crab martini, sweet-corn veloute, double cream
The Mud crab martini is served in two parts, the creamy sweet corn veloute served in a beaker and the sweet corn, mud crab and ocean trout roe served in a martini glass. It’s smooth and rich and I particularly like the spoonfuls that I get with the pieces of mud crab and ocean trout roe.
Prepping the scallop dish
Pan seared scallops, serrano ham, endive candy, roasted dutch carrots
Our dish! I have to say that even objectively, and even with the ingestion of a lot of jamon serrano it was a gorgeous dish. And although I don’t like endive as I don’t really like bitter foods, the sweet endive is just gorgeous and the whole dish ties together so well. And it looks so pretty too!
Roasted best end of lamb, tuscan cabbage, confit tomatoes, fondant potatoes
The lamb smells heavenly and I like the accompaniments of the finely shredded Tuscan cabbage that resembles seaweed. There are confit of tomatoes that are like delicate whisper thin version of sun dried tomato and there are fondant potatoes made using an apple corer and cooked in butter. The lamb is delicious and I enjoy nibbling on the bone.
We do a quick vox pop and I answer some questions asked by the vibrant Mel Symonds. I can’t remember a word I said to be honest as I was so nervous and I’m sure it will end up on the cutting room floor.
Hot chocolate fondant, mascarpone ice cream, pistachio brittle
We finish off with the chocolate fondant. It’s nice and gooey inside with an ever so slightly tart mascarpone ice cream which reminds me of a yogurt ice cream in its texture and flavour. It sits on a bed of finely crumbled pistachio brittle.
The wines that accompanied lunch
And I did promise you a giveaway didn’t I? Thanks to the lovely people at Pullman Hotel at Olympic Park, we have a double pass to one of these Masterclasses which are held at the end of each month and this double pass is valid until the end of 2010. All you have to do is tell me a dish that you’ve always wanted to learn how to make! Simply add your answer as a comment to the story. The competition ends at Midnight AEST 17th August, 2010. You can enter this once daily.
And if you do want another Masterchef experience, the Sofitel Sydney Wentworth is holding a Masterclass with Gary Mehigan which includes a three course lunch and a dessert making demo by Gary himself.
Best of luck!
Love,
Lorraine
xxx
NQN and Mr NQN attended the Masterclass as a guest of Bacar Restaurant at the Pullman Hotel.
Pullman Hotel
Cnr Olympic Boulevard & Herb Elliot Ave, Sydney Olympic Park, Homebush Bay, NSW
Tel: +61 (02) 8762 1700
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107 Comments | Add your own
I’ve always wanted to learn how to brown scallops properly, I always try and seem to fail.
I was be a wreak infront of a camera! I will love to be in a professional kitchen and learn the tricks and tips. Why not Melb
BTW – Mud-crab martini, sweet-corn veloute, double cream looks really good.
The Croquembouche, my secret crush and insatiable thirst
No matter how hard I tried I’ve never made it to Everest
Every time I touch the tip the balls come crashing head first
Desperate need Adriano Zumbo’s skillful hands in earnest
Please help me scale the cone through practice and rehearse
So I can finally break the spell of this longstanding French curse!
The Croquembouche, my secret crush and insatiable thirst
No matter how hard I tried, I’ve never made it to Everest
Every time I touch the tip, the balls come crashing head first
Desperately need Adriano Zumbo’s skillful hands in earnest
Please help me scale the cone through practice and rehease
So I can finally break this longstanding French dessert curse!
hi! i would love to know how to make a proper spanish paella. with mine, the rice never seems to cook evenly or the flavours aren’t quite right. with a masterclass session i just might learn how
Looks like a lot of fun even though I’d be nervous having cameras rolling too!
I would love to know how to make any of the dishes you’ve shown on here and they turn out like you’d do…I’m definitely in need of a masterclass…from anyone lol
Pan fried soupy dumplings.
How on earth are they so crisp and not soggy???
Great post btw
That chocolate fondant looks to die for!
I would like to make Beef Wellington. I have tried but never been successful.
Oh where do I start?! A cheese souffle would be good, or really any of the sort of desserts one sees (and drools over) on Masterchef
What a prize …. well for me it has always been the perfect pork roast … pork belly to be precise …. oh to get that melt in the mouth meat and super cunchy crackling … its my lifes mission ….hahahaha…. well not really but i would like to get it perfect
My oh my- what an amazing experience!!! I have always wanted to learn how to properly cook seafood!!!
A dish that I’ve always wanted to learn is Neil Perry’s stir-fried quail from Spice Temple restaurant. A beautiful, finely cut quail, perfectly spiced, served over a savoury custard.
Ohhhhhhhh yeaaaahhhhhh
Souffles have always scared me and I’m yet to attempt one. Having said that I wish that I could cook as good as a Masterchef so that any dish I were to make would be faultless everytime!
I would love Gary Mehigan to show me how to make his roast peaches and zabaglione, the zabaglione being my favorite dessert but one I have yet to crack successfully in my kitchen.
What a fantastic experience! Everything looks so good, I’ve always wanted to learn how to do a proper paella!
I have ALWAYS wanted to make confit! All that oil has put me off but have eaten it many times in France and found it amazingly tasty and tender.
Can’t wait to see you on tv!
I’d love to learn how to make a really gorgeous polenta dish. Not a side dish, but a main or a dessert! Mmmm
I would like to learn how to make a perfect Tournedos Rossini – with foie gras and truffles, of course. It would be perfect in Paris but acceptable anywhere!
Hello! Great blog – it’s so refreshing to see a food blog that is so detailed, has great pictures and has Sydney-centric posts – I love this city, and I can tell you do too!
As for what I’ve always wanted to learn how to cook? Something slow and complicated, like macarons! I adore one-bowl, quick and easy cooking – the results are usually tasty, but I am too impatient to invest in something a little more complex!
Hi Lorraine – this is not an entry to the give-away. Thanks for such a detailed rundown on the class and especially on the dish you cooked which really did sound (and look delicious). Have to say the fondant potatoes in the main look like wine corks left on the plate!
Does it count as a “dish” to say I’ve always wanted to know how to make cheese? I hope so! Also, are these passes valid for awhile? Because I probably wouldn’t be able to get to Sydney until the Christmas holidays, and I don’t want to mess up the competition by entering if I can’t accept. Does that make sense?
A good old fashioned, melt in the mouth souffle!!! Mine NEVER work!!!
Have always wanted to learn to make proper quality desserts, pastries and so on. Lemon curd pie from scratch!
In the kitchen with Mum a hundred times, I watched but really never paid attention. She used to make a wonderful apple pie with heaps of granny apple filling, just the right amount of sugar and cinnamon. Pastry and hot custard from scratch. How much sugar and cinnamon, I have no idea. Pastry? I’m a disaster pastry maker. Don’t even start with custard except out of a carton. I would love to be able to make this warm and hearty dessert especially now that it’s winter.
Thank you for the opportunity to maybe win a masterclass such as this.
I would love to learn how to make chocolate fondant. I tried my first one many many years ago at the Harbourkitchen & Bar at Sydney’s Park Hyatt and have never been able to make one turn out.
I’ve always wanted to make a successful souffle and have this trick under my belt to dazzle my friends. Could this be my lucky chance?
a really good spanish chorizo paella- they are just never quite right!
Is this open to everyone? Looks fabulous! and delicious!!
A dish I’ve always wanted to learn how to make is–well, it’s not really a dish– but puff pastry. Which you can make many dishes out of!
Couer a la creme – my dream dessert. I fell in love with a photo in one of my Mom’s women’s weekly French cookery books when I was younger and always dreamed about eating those smooth, creamy, ivory-coloured hearts with a gleaming ruby red drizzle of syrup. I’ve never been game to try it myself though in case the reality fell short.
Thanks for sharing this; what an experience!
And now to Gary, what a thrill to watch him make dessert. We all know what sugar does to that man….. mmmm mmmmm!
Greek slow cooked lamb…yum!
Scallops scare the hell out of me, so I’d love to know how to cook them!
That looks fantastic. Love the look of your scallop dish especially & the dessert. Yum!
Once again, wish I lived in Sydney!
This looks like so much fun! Your dish is very artistic and I love the plate the dessert is served on.
The food looks amazing. I used to see my grandmother once a week and she would always have these marvelous marshmallows. Now that ive moved i don’t see her as much and i’ve never been able to get the recipe quite right.
It looked like a fantastic day Lorraine!
oh Lorraine I never win competitions so fingers crossed
I have always wanted to learn how to cook Peking Duck!
Pho. I adore it and every person I’ve asked about recipes has said it’s two days work.. work I’d LOVE to try and learn how to do. Other than that, I’d really like to learn how to make good sauces, classic and unusual. Sounds like a heavenly day!!
Oh I would love to do this with my friend Marelle Jackman. We love experimenting with new tastes and techniques. This would be such a rewarding treat for us.
Honestly, I’d love to be able to cook a proper meal…one that looks good!!
But one dish…hmmm… maybe a contemporary take on a Sunday roast. I don’t know!
I’d love to learn how to make a Gateaux Opera or Mille-feuille
I have always wanted to learn how to make perfect lamb shanks. My lamb shanks were always either overcooked or undercooked.
very nice post Lorraine !! many thanks ! what is on top of the chocolate fondant?
Pierre
Wow what an event! I think I would totally be like a kid in a candy store among all that glorious cooking and preparation of gorgeous food. Caramelized endives?! sounds fantastic!
Not so much a dish but I’ve always wanted to learn to make ice cream. I’ve never been able to get it right! X
I would like to make the chocolate fondant. Never think before that I could piping a chocolate fondant and seem there are some more techniques involved in there. My first eating chocolate fondant was in Yarra Valley and it was so lovely as I suddenly able to finish it though I was full from eating entree and main meal. Seem the word “a hidden space for dessert” is a real thing…
Seared john dory, warm scallop tartare, open ravioli, poached asparagus, scallop foam. It’s like a buffet on a plate. Yum!
I want to make ramen soup base from scratch one day, hopefully from a master, so that it’ll be worth all the blood, sweat and tears (and pork bones).
I am so very jealous! It looks like a fabulous experience! Just got back from the Sydney Good Food and Wine Show and watching all the fabulous chefs (and their sous chefs!) whip up gorgeous meals…
I would love to learn how to master the perfect fondant, so far no success!
Thanks for posting this, the class looks amazing! I would love to learn to make a crown roast of lamb.
Great looking class. I like how they have structured it and the dishes look very high quality and delicious.
I would love to learn how to make cassoulet. It is just so tasty and confit duck is such a winning food.
Hi Lorraine!
I’ve always wanted to learn how to make an ile flottante. They look so delicate and it seems that one wrong move will just destroy them!
I just love the idea of cooking classes let alone a Masterchef Class, and would love to learn any new skills. Can honestly not name 1 dish!
I’d LOVE to learn how to turn my everyday pie (savoury pies that is) in to a restaurant quality dish. I always make home style dishes and cant translate it on the plate like the pros do. I need to hone my skills a bit in that department
I would love to learn how to make my own pasta.
i’d love to learn how to cook confit. i know what it is but i’ve never tried because i’m always afraid that i’ll end up deep frying the food.
I would love to learn how to do a good jus & the chocolate fondant if fact any of the courses you made at the master class would be great….
Love it all!
I would like to know how to make a good macaroon…
The Croquembouche. My sister and I are actually attempting it this weekend. It’s been a goal of ours ever since Masterchef… Wish us luck!
I’ve always wanted to know how to cook fish properly. Mine always seems to end up dry or still raw
Looking at the menu, I’d love to learn how to make the “Roasted best end of lamb, tuscan cabbage, confit tomatoes, fondant potatoes”
Lamb is one of those hard things to perfect, but from your description, it seems heavenly. Actually, the dish might have been very Lorraine if they served it with your smashed potatoes (from previous post) =)
Mmm, the scallops would have been my fave. I can’t enter as I don’t live in Sydney, but couldn’t resist commenting anyway. And Lorraine, do tell … How do you manage to enjoy such wonderful food but still keep so slim?
Life is a lesson to learnt,
Yet what haunts me the most,
Is the inability to cook,
An edible and well roast lamb.
So a masterclass would be ideal,
To learn this dish for real.
And then show-case my talent,
To family and friends
Life is a lesson to be learnt,
But what haunts me the most.
Is the inability to cook,
An edible lamb roast.
So a masterclass would be ideal,
To learn this dish for real.
And then show-case my learnings,
To family and friends
Ole !
Hi Lorraine,
Can you please replace my entry # 62 with entry # 63.
Thanks, Ester
Caramelised Pork Belly. I’m terrible when it comes to cooking pork – but I LOVE eating it!
I’m thinking Duck. Anything involving a Duck.
Lorraine, this is a class I would “eat up” and does this mean Mr. NQN will be cooking for future dinner parties?
I would love how to make a green tea opera cake. Although I would love to learn how to make any dessert in general.
A souffle is like the rainbow’s end, everytime I even consider approaching one I am reminded that it is impossible and I don’t even begin. People tell me they are simple, I think they lie! Is it possible that I could one day dip a fork into an soft, airy creation by my own hand?
I would love to try at any rate.
A lemon tart, oh to learn how to make this beautiful piece of art, a simple request to dear not quite nigella. It may be simple to some but I need to know how it’s properly done.
Mmm… I’d like to learn how to make proper american BBQ. As in, smoked over a fire pit or in a smoker.
lemon curd!
I would love love love to learn how to cook single serve gourmet savoury pies with rich melty pastry. Please!!!
I’ve never tackled making home-made sausages from scratch yet I know that they would taste divine with the freshest, purest ingredients. I have visions of them bursting , covering kitchen walls and cupboards.
For me it would have to be chocolate fondant. It always comes out either far too runny (in which case it gets called self-saucing chocolate pudding
) or far too set (then it’s ‘chocolate cake’).
*stares jealously at photo*
I would love to learn to make macaroons
That sounds like an awesome opportunity!
i would like to learn how to cook a perfectly smoked duck breast dish! I love smoked duck ^^
I love to use any ingredient that is a bit left feild. Not a lot daunts me, but I need more experience with seafood. I cook some fish etc at work, but everyone has their section, and I usually end up with desserts.
Hi Lorraine,
I would love to learn how to perfect the crust on a paella. I have made paella but cannot achieve the crust, which to me, is the best part of ANY dish!
Kind regards, Lynette
I love eating bouillabaisse; that would be my dream recipe to learn.
I would love to prepare & cook an authentic Moroccan feast because I love the flavours but never seem to get further than coucous. In fact a masterclass entitled “Beyond Coucous” would be ideal……:)
I’ve always wanted to make Pho from scratch. I think there could be anything more satisfying than opening the lid of a simmering pot of your own flavorsome, home-made broth. But until I buy a big enough pot, that dream will have to wait and those Cabramatta eateries will continue to have my patronage!
Don’t know where to start – from a proper Butter Chicken with Saffron Rice, to Floating Island with Vanilla Bean Creme Anglaise, to macarrons.. The list just keeps going!
blue swimmer crab and prawn ravioli with a lobster bisque. had it at d’arenberg winery in mclarenvale. simply devine!
I’ve always wanted to cook a traditional spanish paella, though I’ve also always wanted to attempt a perfect honey souffle and to make maccarons!
The proper way to cook scallops – and actually taste nice and juicy. When I try, they’re either undercooked or overcooked and dry
Just saw the Sydney Weekender Masterclass segment. Would love to be able to make a great Chocolate Fondant like Callum Hann made on Masterchef. I just can’t seem to get it right. I want to know the secret!!
My main ambition in life is to have to make the full course shebang that is Peaking Duck. From preparing the duck, the pancakes, the san choi bao, and maybe even a soup out of the bones. Its an enormous task.. but one day Lorraine, I hope it will happen!
I want to learn how to make creme caramel!
I’d love to have a go at a duck dish, Confit leg and smoked breast would be delish, I know it’s a big ask, But I know with a Masterclass under my belt I could perform the task !
I’d like to learn how to make chilli crab and those fried bread rolls that are served with it in Singapore. mmmmmm
I would really love to learn how to make macaroons. They are amazing creations and would love to master the art of making them
I would love to learn how to cook the French Pan Roasted Pork Tenderloin with a Blue Cheese and Olive Stuffing. I had it in a restaurant in Provence, it was simply amazing.
The dish I would like to master is the authentic Spanish ‘Paella’. My in-laws are from a Spanish background and it would make them very proud if I was able to cook it as well as the old mama.
The Perfect Tiramisu. Not wet, not heavy, not collapsing and nor will it cause intoxication during afternoon tea; the perfect Tiramisu takes you back to summer mornings in Paris from many years ago.
Slow roasted lamb with a lovely gelatinous melt in the mouth texture would be my choice.
I get constant requests for the chocolate fondant (since the BF discovered that’s what it was called after requesting self-saucing choc puddings and being very concerned that the choc sauce had ‘fallen out of the middle’…) and should probably learn how to make it but I have always wanted to know how to make creme brulee. I’m sure it’s easier than it seems, but a little hand-holding would make it less scary.
How to cook Kangaroo properly – it’s a fine delicate art between under- and overcooking it, which i haven’t quite grasped yet
I have always wanted to learn how to make Bombe Alaska. Amazing dessert.
OMG LORRAINE!
I LOVE LOVE LOVE THIS PLACE, it automatically found a soft spot in my heart!
I’m sooo glad I came across this entry… because it’s just so fitting that I want to learn how to make the white chocolate cadaeux (spelling is a bit foggy now that some time has passed hehe) that was on their menu! I’ve been searching high and low for the recipe without any success.
wee I hope I win!
Baklava,making the filo and handling the pastry correctly…. and getting the perfect texture, something I am yet to master.
English muffins! I love them, but they’re overpriced and most have scary ingredients in them. I’ve seen recipes and have been meaning to try to make them.
I would love to make a creme brulee tart – I need help with pastry, custard and caramelization!
Always wanted to learn how to roast a Pheasant without it drying out – and an appropriate sauce/jus… sort of beurre noisette-y thing
Definiteluy a souffle – the best I ever made was in home ec at high school!
oh my gosh, this food looks so good!
what i would like to learn how to make good/edible gf pastry and also some killer macarons. i’m so scared of both!
Hi Lorraine,
I want to learn how to make a souffle, they have always intimidated me!!
Kind regards, Lynette
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