I’m thinking of putting together a hands-on jam-making class where we’ll make delicious homemade jam from scratch with my techniques, tips and a few chef secrets along the way. 👨‍🍳 Would you be interested in joining? 👇 Comment “JAM” below if you’d love to attend, and if I get enough interest, I’ll organise the class! #JamMaking #CookingClass #ChefGeorges #SydneyFood #SydneyCookingClasses #HomemadeJam

Fresh heirloom tomato carpaccio topped with whipped labneh, fragrant basil, edible flowers, and toasted pine nuts. Art on a plate! 🌿💛

Bringing traditional butchery skills to the heart of Sydney. 🇦🇺🔪🐑 Today’s lesson: whole lamb deboning—understanding every cut, maximizing yield, and respecting the ingredient from nose to tail. Proud to share knowledge, inspire future chefs, and contribute to Sydney’s vibrant culinary scene. 🔥 #Sydney #SydneyChefs #ChefGeorgesDakkak #GDCulinaryArts #LambDeboning #ButcherySkills #CulinaryEducation #MeatAndFire #FutureChefs #HospitalityIndustry

Precision, passion, and plating, where every detail matters. Le Georges.

Some flavours cannot be rushed. Time, patience, and craftsmanship create the true character behind every slice. Simple. Authentic. Timeless. Chef Georges Dakkak