
Cooking classes in Sydney
A cooking class is one of the best ways to take Sydney home with you. Classes run all year, so the weather matters more for the rest of your day: Sydney is warmest in January at about 81°F (27°C).
Photo: Benh LIEU SONG (Flickr), CC BY-SA 4.0
Book cooking classes in Sydney
What to eat and drink in Sydney
Classes here usually build the menu around local dishes. Ones to look for:
- Meat pie
- A hand-sized pie of minced beef in gravy, eaten with tomato sauce.
How to pick a good cooking class
- Check whether you cook every dish yourself or watch a demonstration. Hands-on classes usually cap groups at 10 to 12.
- Morning classes often start with a market walk to buy ingredients; afternoon ones go straight to the kitchen.
- Tell the host about allergies or a vegetarian diet when you book, not on the day.
- Look for a class that sends the recipes home with you, so you can cook them again.
Sydney month by month
Averages for Sydney, 1991–2020.
| Month | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| High °F (°C) | 81 (27) | 80 (27) | 78 (26) | 74 (24) | 70 (21) | 65 (18) | 64 (18) | 67 (19) | 71 (22) | 74 (23) | 76 (24) | 78 (26) |
| Low °F (°C) | 68 (20) | 68 (20) | 65 (18) | 60 (15) | 54 (12) | 50 (10) | 48 (9) | 49 (10) | 54 (12) | 58 (15) | 62 (17) | 65 (18) |
| Rainy days | 8 | 9 | 10 | 8 | 8 | 9 | 7 | 6 | 6 | 8 | 9 | 8 |
| Sunset (15th) | 8:09 pm | 7:48 pm | 7:14 pm | 5:33 pm | 5:03 pm | 4:53 pm | 5:04 pm | 5:25 pm | 5:47 pm | 7:08 pm | 7:36 pm | 8:02 pm |
Questions
What food is Sydney known for?
Meat pie: a hand-sized pie of minced beef in gravy, eaten with tomato sauce.
How long does a cooking class take?
Most classes run three to four hours including the meal; ones that start with a market visit take closer to five.
Where can I book cooking classes in Sydney?
The link above searches Viator for cooking classes in Sydney. Compare group size, duration, what is included and the cancellation terms before you book.
















