If you’ve always wanted to learn how to preserve produce, the Cornersmith Cooking School and Picklery is the place. Learn how to make your own chutneys, relishes, ketchups and jams, how to brew kombucha, and ferment fruit and vegetables for a lockdown pantry to rival all others. Each class has an emphasis on local, seasonal produce and aims to teach traditional techniques for the modern kitchen.

Sourdough can be surprisingly difficult to make, as many people discovered in lockdown. If you’re not ready to give up, Sydney’s foremost authority on sourdough, Bourke Street Bakery, runs regular bread making classes led by their head baker. The two-hour classes show you how to turn flour and water into warm, crusty loaves as perfect as the ones you see in the shop window. They also sell their own 12-year-old starter so you can continue to make your own at home.

Don’t have a nonna to teach the Italian ways? Salt Meats Cheese can teach you how to turn flour, salt and water into fresh pizza or pasta, along with a few other ingredients from their providore pantry, of course. Have some fun while you’re at it by signing up for the bottomless beverage package, which includes two-hours of unlimited beer and wine.

If you’re after an authentic experience, this inner west cooking school provides a space for refugees to share beloved recipes from their home culture – as well as the stories behind them. Learn how to make traditional dishes that have been passed down generation-to-generation, from Fijian lamb and lentil curry to Nepalese chicken momos.

Former My Kitchen Rules contestant and chef extraordinaire Helen Demetriou has launched Greek cooking classes at her kouzina at home as well as at The Culinary School in Punchbowl. Learn how to make a meze spread, from taram to moussaka and bougasta, before sitting down to enjoy the food together Greek-style. Follow her on Instagram at @helenskouzina for recipe inspiration or to arrange a class.