Description

One of the most fabulous things about the change of seasons is the change in the food we're able to access, cook and eat. Right now, it's cold outside which means truffles are on the menu!

And this weekend, we're honoured to have Carmine Di Campli of Fish River Truffiere in the VIVE kitchen, working his magic alongside Head Chef Julien Vasseur to educate and inspire around all things truffle!

Cooking a steak to perfection is an art that often seems impossible. It all starts with sourcing the best meat possible, and knowing how to pan sear steak after using Sous vide technique and infusing with truffles. 

As with most VIVE collaborators, Carmine Di Campli has a great story to tell. The son of Italian immigrants, Carmine and his family (mum, dad and sister) settled in Sydney's Rosebery, long before the appearance of Saporium and VIVE Cooking School. A lot may have changed in Rosebery over the years, but Carmine's parents are still happily at home in what they once considered 'the best kept secret in Sydney'!

Living their Australian lives steeped in deep Italian tradition and rituals, Carmine and his sister were surprised to learn that not every household in Rosebery had a self-sustaining vegetable garden and egg-producing chickens in their backyard! Through simple circumstance and unwavering tradition, Carmine and his family learned an early appreciation of whole, seasonal food and the rituals that have since become hallmarks of their lives. From the annual tomato passata-making to harvesting and cooking mussels found in the waters at Botany Bay, this family shares a lifelong love and celebration of food, family and friends.

So why truffles?

Carmine and his family had always dreamed of owning a farm one day. So when presented with the option to purchase some land complete with truffles, olives and a flowing river, the allure was too great and the deal was done!So we welcome Fish River Truffiere. As the name suggests, this family owned and operated business is located on the banks of the Fish River that flows through the O’Connell Valley in central west NSW. In 2002, 1,000 oak and hazelnut trees were planted on this picturesque property resulting in the the production and supply of fresh, premium truffles to restaurants in both Bathurst and Sydney since 2007.

Cooking is all about team-work and sharing a good time, and our working stations are designed for 2 people. Therefore, if you've purchased 1 ticket only for this class and are coming by yourself, we will pair you with one of our other guests. A great way to make new friends!

The VIVE Experience is best appreciated with a minimum of 6 guests in the kitchen. If this number hasn't been reached 7 days prior to the class, VIVE Cooking School reserves the right to cancel it. 

By booking this class, you agree to our terms and conditions.

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Class Schedule

Duration: 3 Hours

What you will learn
  • Juicy Wagyu steak infused with Truffles, potato rosti and Cafe de Paris butter. Simply delicious!
  • How to source the perfect piece of meat to achieve the best result possible. How to achieve the perfect juicy steak each time
  • How to get the most from using truffles and then give their intoxicating flavour to the dishes you prepare
What you will get
  • Cooking Skills that will last you a lifetime
  • Delicious dishes to enjoy with your fellow classmates during the class
  • Any leftovers to take home
  • The recipes for all the dishes prepared during the class
  • Some nibbles and non alcoholic refreshments on arrival

What to bring
  • Your love of meat, truffles and your appetite
What to wear

We recommend you wear some comfortable closed-toe shoes as you will be standing for most of the time.


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VIVE Cooking School

Vendor sincce 2016

Sydney's hottest Cooking School, for passionate foodies who are searching for a deeper connection with how they shop, source, prepare and share food. VIVE is a place to Nourish, Inspire and Share.

The simple act of cooking and eating is both communal and emotional. Food provides a deep sense of connection and has the power to bring people together - and so VIVE Cooking School was born.

Be inspired! Become a better home chef with VIVE.

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Cancelation & Refund Policy

CANCELLATION POLICY

  • Booking of 3 people or less
    • Full refund is available if cancellation is up to 1 week prior to a class date.
    • No refund available if cancellation is within 1 week and up to 48 hours prior to a class date, however, you will be issued a credit to be used at VIVE Cooking School for another class to be booked within 6 months of the cancellation date. 
    • Cancellation within 48 hours will not be exchanged or refunded, however you may send someone else to attend the class. Please let us know if this is going to be the case. 
  • Booking of 4 or more people
    • You can be refunded or issued with a credit voucher (to be used within 6 months) if you cancel your class up to 3 weeks prior to the class start date.
    • No refund or exchange will be available if cancellation is within 3 weeks prior to the class date. However, please give us a call to discuss your circumstances and we'll be happy to try and help you out.

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Terms & Conditions

WHAT YOU NEED TO KNOW BEFORE BOOKING A CLASS

  • Please read carefully the description of the class before booking including the dishes and make sure to inform us of any food allergies you might have upon booking
  • We reserve the right to cancel a class up to 48 hours prior to its date if we do not have enough bookings. We will inform you as soon as possible and offer you either a refund or the option to book another class at a later date. 
  • Junior Classes:
    • They are strictly for children aged 7 years old and above and a parent will have to help out with any child aged less than 10 years old. 
    • We reserve the right to refuse entry to a child if we feel he/she is too small to attend the class without running the risk to injure him/herself. 

TO PREPARE FOR YOUR COOKING CLASS

  • Please arrive no later than 15 minutes prior to class commencing so that we can start cooking on time. 
  • This is an immersive, hands-on class. You will be on your feet most of the time so please wear comfortable, closed-toe shoes.
  • We suggest you do not eat prior to the class as we will conclude with a meal around the table where you will be able to enjoy your creation with your fellow classmates. 

DURING THE CLASS

  • As we are committed to serve you only the freshest produce, please note that some of the class menus may vary slightly depending on product availability on the day. 
  • Please note that cameras are placed in the school and the classes will be filmed and broadcasted live within the precinct of VIVE Cooking School. 
  • Some classes may be recorded and part of the content may be used for promoting future classes on VIVE Cooking School online channels, including (but not restricted to) Facebook, Instagram, YouTube, and both on our blog and newsletter.  

CANCELLATION POLICY

  • Booking of 3 people or less
    • Full refund is available if cancellation is up to 1 week prior to a class date.
    • No refund available if cancellation is within 1 week and up to 48 hours prior to a class date, however, you will be issued a credit to be used at VIVE Cooking School for another class to be booked within 6 months of the cancellation date. 
    • Cancellation within 48 hours will not be exchanged or refunded, however you may send someone else to attend the class. Please let us know if this is going to be the case. 
  • Booking of 4 or more people
    • You can be refunded or issued with a credit voucher (to be used within 6 months) if you cancel your class up to 3 weeks prior to the class start date.
    • No refund or exchange will be available if cancellation is within 3 weeks prior to the class date. However, please give us a call to discuss your circumstances and we'll be happy to try and help you out.

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