BCL - 
Activities by Category
Activity Code: BBSC100
Overview
Your BBQ Cooking class commences with a beer on arrival and an introduction to the group covering what we would most like to achieve from the lesson or course. Aprons are provided to all students to get into the mood for cooking up a storm.
Our experienced chef demonstrators introduce themselves and outline what is to be achieved from the day. In our BBQ Meat lesson, we cover aspects of important methodology around temperatures and resting meats to ensure that you will really impress when you next entertain at home. We then get straight in to demonstrating the first dish where all participants are integral in the production, management and serving of all dishes.
We sit down together as group to share in our first creation with a detailed wine tutorial matched to our first course.
We then embark on our next course covering all parts of BBQ myths and secrets and work together via an initial demonstration to achieve our next course served together.
You will then be given the tongs and lifters to re-create your meals with hints and tips from our experienced chefs. You'll be well-equipped after this lesson to show your flare on the BBQ to friends and family!
Locations
Paddington (Sydney - New South Wales)
St Leonards (Sydney - New South Wales)
The best entry point to Centennial Park is via Darley Rd, (off Allison Rd) and enter via Randwick Gate. Follow Grand Drive (One Way) down 600 Meters and the pavilion is situated at the McKay Sports Ground on the right back from the road about 60 metres and next to the new facilities. (Don't worry if you miss us first time round, simply do a lap of the park and catch us on return) Buses can drop you off at the Sydney Cricket Ground and it is a 5 min walk to the venue via entrance at the Equestrian Centre. Gore Hill Park is at the corner of Reserve Rd & Pacific Highway, St Leonard's The park is close (next door) to St Leonard's railway station and in front of the Royal Nth Shore Hospital on the Pacific Hwy.
Exact meeting point and supplier's details are provided immediately after booking.
Numbers
We operate with 12 - 20 people in each cooking class plus 2 experienced chefs. If the minimum number of participants is not reached, you will be contacted via email the Thursday prior to your experience to offer an alternate date for the class.
Session Time
Classes are held on Saturdays & Sundays from 11.30am - 2.00pm & 1.30pm - 4pm Please book well in advance of your preferred date. Please arrive at the venue at 11am for an 11.30am start and 1.00pm for a 1.30pm start. Classes end at 2pm or 4pm.
Guidelines & Restrictions
Classes are totally self-contained and can be enjoyed on your own or in a group. Children under 12 must be accompanied by an adult to ensure a successful day barbequing for all. All aprons, equipment and ingredients are supplied fresh from our suppliers for a great days cooking.
The class includes all ingredients, wine tasting, salad, spring water and a fantastic meal to celebrate together. The classes are both a demonstration and hands on and there is an interesting wine tutorial. For corporate groups, we can tailor the cooking class to incorporate team exercises.
Extra Info
Booking Insurance
It is recommended that you consider GoDo Cancellation Cover. This is insurance cover for losses incurred if the activity is cancelled (under certain circumstances) by you or the activity supplier. Click here for further details.
Please note: GoDo and/or the activity supplier cannot provide a REFUND for cancellations, no matter the reasons. However, should you obtain Cancellation Cover, you maybe be able to make a claim directly to Mondial Assistance, our Cancellation Cover provider.
Contact Us
Got a question? Check out our Online Help area or Ask the Activity Supplier directly through an email service that will allow the activity supplier to receive an email and get back to you as soon as possible. To protect your privacy we ask that you do not provide the activity supplier with your contact details or ask for their contact details.