Cooking - Italian Pastry Techniques

This course has no current classes. Please join our waitlist and we will notify you when we have places available. Join Waitlist

Course description

Learn to make your own Italian sweets at this workshop in Sydney.

Join our favourite Italian Chef, Jeffrey Simonetta as he prepares a delightful selection of Italian sweets with you. This course is hands-on and you will learn a good selection of technical pastry skills.

And, best of all, at the end of the session, you will sit down to this stunning selection of Dolce to enjoy with a good Italian coffee!

On the menu
  • Ricotta Cannoli - make your own ricotta, prepare the dough, fry and fill!
  • Crostoli - a delicious extra using the remaining cannoli dough dusted with icing sugar
  • Sfogliatella (means “small, thin leaf”, as the pastry’s texture resembles stacked leaves) - make this super thin pastry and learn the art of shaping and filling it to get the delicate layers perfect
  • Amaretti - crisp on the outside, chewy on the inside, this Italian almond flavoured biscuit makes a great gluten-free treat any time of day, especially with coffee
  • Tiramisu - an Italian classic! Jeffery will share his recipe with you.
About the Chef

Jeffrey Vincent Simonetta is an Australian–Italian Chef who has worked under some of Australia’s most influential Chefs.

His family background, thick with Italian culture, influenced the way in which he sees cooking and produce. It taught him that; “To be Italian is to be passionate. It is to intimately taste wine, sauce, and ripe olives, as well as appreciating simplicity and nature, from the fragrance of the spring air, the skill of the sculptor, and the soul of the painter. It means to belong to a gene pool influenced by some of the most interesting cultures in history and translate those onto a plate”.


The Essential Ingredient Surry Hills
146 Foveaux Street, Surry Hills

Please note: Street parking is very limited nearby. You might try St Margaret’s Car Park at 417-435 Bourke Street, Surry Hills. It is a 5-minute walk from the venue, with casual parking rates after 5pm at approx. $4/hour.

On the day...
  • We’ve cut out disposable plastics, so please bring your own food containers to take any leftovers home
  • All participants must wear closed-in shoes
  • Aprons supplied, but dress appropriately for the kitchen, and tie back long hair
  • Arrive up to 15 minutes before the class start time
Booking conditions
  • Withdrawal from the course is not refundable or transferrable.
  • The Essential Ingredient reserves the right to alter or cancel a class without notice. In the event of a change, you will be contacted on the phone number and/or email address you provide.
  • We cannot accommodate dietary requirements in all cases. For more information, please contact The Essential Ingredient 02 9555 8300 prior to booking.

Avoid disappointment. Enrol early.

Please ensure that you have given a valid email and mobile number as all course changes will be communicated via sms or email.

This course has no current classes. Please join our waitlist and we will notify you when we have places available. Join Waitlist

Course testimonials:

  • Marcela said: I loved the energy and experience of the Chef Jeffrey. He was amazing!! We managed to do quite a lot in such a short time. Bella was also amazing by assisting us and loved that she called me to check if I was coming as I was running late. Downside, three hours is not sufficient to cover everything. Chef was able to manage the time quite well but there were too many of us. At the end it felt rushing and if we started on a high note then we could finish also on a high one. Thanks again!!

  • Vanessa said: really helpful, fun and inviting environment. I would recommend a note on classes that are not vegetarian friendly. I registered in this class mainly to learn sfogliatelle, but not knowing it was using pork lard - this would be helpful information for future guests

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