We were lucky enough to be invited to Taste of Sydney last weekend in Sydney's Centennial Park where we wined, dined and watched demonstrations from the culinary elite.
We're all for escaping the city and getting back to basics, which is why the Victorinox brand experience was one master class that captured our eye.
With a focus on their latest campaign #urbanoutdoors, which is about redefining the way Australian's connect with the great outdoors, the session was led by acclaimed chef Colin Fassnidge.
You may know of Colin from My Kitchen Rules or his Sydney restaurants, Four in Hand and 4Fourteen. The two-hatted chef pulled out all the stops, entertaining us with his wit and culinary skills.
We were led through the many ways to take advantage of what is in our fridge and pantry, with waste not being an option. From using left over chicken bones for stock to using sage in your evening bourbon, it all comes down to utilising our existing surroundings coupled with quality tools.
Victorinox stands for quality, functionality, innovation and iconic design and has been in business for 130 years. So it's fair to say that when it comes to knives and knife skills, they know a thing or two.
Throughout the master class, we learnt how to utilise knives from how to hold correctly, to using the back of your knife to crush spices and the side of the knife (non-blade side) to crush garlic.
The master class got our brains and appetites buzzing and we are looking forward to putting our knife skills to the test in our Victorinox Outdoor Experience next month. Stay tuned!