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Sylvia’s Kitchen Tasmania is based in the riverside city of Launceston in the Tamar Valley, Tasmania, Australia and specialises in unique artisan-style Hands-on Cooking Classes and Tasmanian Food Experiences by Sylvia Devlin who is an experienced creative self-taught Chef, Qualified Food and Wine Tutor, Writer, Gardener and ‘Culinary Alchemist’ with a great passion for food and cooking since she was a little girl.
She has a rich European family heritage that has been enhanced through travel. Sylvia has extensive hospitality experience and was Chef at a successful boutique hotel and restaurant she managed together with her husband in Suffolk in the English countryside, where she created eclectic daily menus using fresh seasonal local produce.
Sylvia has lived, worked, travelled and experienced different cultural and culinary influences in the UK, Europe, North Africa, South and North East Asia.
On their return to Australia, Sylvia became Chef at the highly popular Ruby’s Café in the cosmopolitan East End District of Adelaide.
She is qualified in International Wine Studies with a Higher Certificate Distinction from the Wine & Spirit Education Trust (WSET) London and Graduate Certificate of Business (Wine Studies) High Distinction from Edith Cowan University, equivalent to WSET Diploma. Sylvia worked at Diamond Valley Vineyards estate (now Punch) one of Australia’s leading pinot noir producers based in the Yarra Valley.
She has operated a successful home-based catering business and has consulted and cooked in several well-established cafés, bistros and restaurants both in Australia and overseas whilst juggling a corporate career in business administration, marketing, event management, corporate charity sponsorship, heritage site management, economic development and tourism.
Sylvia has been cooking since she was a child and could reach the kitchen bench top and has vast knowledge and experience in a broad range of cultures and styles both in Australia and overseas. Her classes and daily cooking are influenced by fresh local seasonal produce, her love of good food, her travels and work with food, including a library of culinary literature, and her love of life and people.
More About Sylvia
In 1988 Sylvia was fortunate to be chosen to be part of a small team to participate in “Australian Cuisine”, a unique culinary study of “the development of Australian society from a diverse multicultural background and the consequent influences on Australian cuisine.”
It was orchestrated by Master Chef Cheong Liew of Neddys and The Grange restaurant at the Hilton Hotel Adelaide, and included cooking with Maggie Beer, Janet Jeffs, Tuomono Wynn and other well-known chefs, cooks and regional producers.
It was an extraordinary exploration into food and highly memorable intellectual culinary experience that also incorporated the study and cooking of Cheong Liew’s masterful dishes.
Some of Sylvia’s first and closest mentors were Cath Kerry of The Art Gallery Restaurant and the late Brigita Whiting (Turniski) of Mona Lisa’s Bistro and Café Instanbul, Adelaide where in the late 1980s Sylvia undertook a ‘culinary internship’ and worked dinner service in the kitchen after her day at the office!
Australian and overseas work and influences together with all the above, include Terry Owen and Susan Moore of Ruby’s Café, Stephanie Alexander, Cherry Ripe, Vic Cherikoff, Christine Manfield (who worked at Ruby’s Café), Larkin Warren of Martha’s Vineyard Restaurant, Chris Chown of Plas Bodegroes, Alastair Little, Ann and Franco Taruschio of The Walnut Tree, Rose Gray and Ruth Rogers of The River Café and many more with whom Sylvia has had the pleasure to work, converse, cook and dine with.
It is her husband to whom she is most grateful, who always provides encouragement and inspiration and is a fabulous cook, scientist and Glass Artist. He says, “Without food there is no life, therefore the greatest gift you can give someone is good food.”
Together they share a rich journey of travel, culture, art, music, food and wine, which is central to their life, so much so, they married at Colin and Maggie Beer’s Pheasant Farm restaurant in the Barossa Valley.
You can share Sylvia’s enthusiasm, skills, vast knowledge and experience in food, wine and cooking by attending her special Hands-on Cooking Classes with a Difference where you too will be enthused by her passion and warm generous hospitality.
All you need to do is organise a group of friends, choose a class that tempts you, choose a date that suits you, then make your booking with payment. Sylvia will even hold a class for two or couples, or a special private class for one.
You will come away from her classes happily inspired and confident in your ability to cook with different foods and flavours and in the knowledge that you have been given practical personalised quality tuition and skills to last you a lifetime.
Take a look at some of the Feedback to see what past clients, participants and other food lovers have said about Sylvia’s Cooking Classes and Tasmanian Food Experiences.
Past students & food lovers feedback
Session well thought out and excellently presented. Food was wonderful and encouraged me to try to do some dishes at home. Answered all the questions very thoroughly. Made everyone feel welcome and at ease. Wendy B.
Inspired me to experiment with new tastes and flavours. Everything was well thought out and organised.
Provided details on sourcing ingredients from local suppliers.Martine C.
Very interesting. You could see Sylvia loves Spanish food. Everything was documented, lists great.
Very helpful and friendly. Great group. Thanks Sylvia.Marlene B.
I felt confident that I would be able to cook Tapas meals for friends and family – which was my goal.
Very well prepared and interacted well with everyone and always answered questions.Lynne S.
I have heaps of ideas to go home and experiment with! Felt very comfortable asking questions and all information given was very informative.
Plenty of notes taken!Sharon W.
Have learnt heaps about Tapas and Sylvia inspired me to try recipes and more!
She is always willing to answer questions.
Sylvia certainly fits in a lot during the course.Meg L.
Philosophy Behind Sylvia’s Kitchen
Sylvia’s Kitchen was established in January 2007 with Sylvia’s philosophy to TASTE, EXPERIMENT and ENJOY fresh seasonal regional food that is cooked simply yet beautifully.
She believes we should take the time to share and enjoy the dining experience with family and friends, an ideology encouraged by the Slow Food movement and also that of slower living.
She strongly believes you are what you eat* and that good quality fresh food coming from a natural organic or home-grown source is an investment in your future health and well-being.
Furthermore, with regular exercise, less stress, a well-balanced diet using fresh ingredients and interesting flavours, a glass of wine and a few morsels of sweet indulgence, we can all get more out of life and enjoy it to the fullest!
* Quote by Ludwig Feuerbach, nineteenth-century German Philosopher