The List: Item 106. Take a cooking class. Daniel San, Manly – Good Food Month Sydney

Ticked off The List: October 23, 2014

Anh and I were very excited for Good Food Month and had a decent amount of things lined up to take advantage of all the food focused events.  Unfortunately a few of those events had to be cancelled when I was sick earlier this month.  We were originally booked in for our sushi and sashimi making class  at Daniel San in Manly a few weeks ago, but they very generously let us move our booking until last night.

I choose the class because we both love sushi and Japanese food, and at $50 per person for the class which included dinner and two drinks each I figured we were already ahead.  As it turned out, that price was a phenomenal value for what we received and we both left Daniel San full and looking forward to return again (and to return to beautiful Manly).

Daniel San is a newly opened restaurant in Manly just opposite the beach.  It definitely has a 80s rock vibe with lots of decor and neon and pumping music.  We were directed to a small area in front of the kitchen for our class. I opted to grab a seat at the front as I wanted a good view and it turned out to be a good choice as some others had a bit of difficulty hearing Chef Benjamin as the music was pumping and he didn’t have a mic.  No matter, we all cozied up to be able to listen to him.

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There was lots to learn as we were taken though what sashimi grade fish was, what to look for when buying fish and how to filet a fish.  I certainly learned a lot, though Anh who worked at a fish shop for several years was already quite proficient.

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We were able to try four different types of sashimi.  Kingfish, yellow fin tuna and two types of salmon.  I’m usually not a big sashimi eater but I found the Kingfish to be phenominal.  The fish was fresh and firm and the slices were more than generous.  This was what Chef Benjamin described as traditional sashimi.

Moving on, he made some more modern sashimi dishes to try.

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Snapper with ponzu dressing, truffle oil, sesame seeds and baby shisho

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Hokkaido scallops, yuzu granita, yuzu dressing, sorel

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Grating foie gras

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Honey bug with foie gras, teriyaki glaze, mustard herbs

Each of the modern sashimi dishes were delicious but the last dish with the honey bug was the standout.  It was a very small dish with only two bites per person, however due to the richness we probably couldn’t have had more than that.

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Kingfish and Salmon nigiri

After the sashimi portion of the meal, we moved on to roll making.  We were making California rolls, though as the crab mix was made with Alaskan King crab it was probably the tastiest and most likely most expensive California roll I’ve ever had.

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Sushi roll demonstration

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Our sushi making supplies. Sushi rice, king crab mix, avocado and tobiko. Nori on the rolling mat ready for assembly.

Anh hadn’t rolled any sushi before so here he is taking the reins on the assembly of the roll.  I think it looks pretty good, and it was delicious.

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Finally it was time for dessert and it was a beautifully presented meringue, with a yuzu marshmallow and yuzu curd.  It was a refreshing way to end our two and a half hour masterclass and we had a great evening.

Frozen yuzu marshmallow, meringue and yuzu curd

Frozen yuzu marshmallow, meringue and yuzu curd

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