Few things in life connote luxury quite like a decadent spoonful of caviar washed down with Champagne. What better way, then, to be initiated into the exclusive gastronomic guild than with a sampling of some of our finest imported caviar on April 7th at gourmet purveyor Simon Johnson’s ‘Talk Eat Drink’ cooking school?

Led by one of Australia’s caviar experts, Babak Hadi of Queensland-based gourmet goods importer, Black Pearl Epicure, the two-hour masterclass will couple the sturgeon-egg delicacy with bubbly and delectable canapés. With years of tasting experience under his belt, Hadi will sail participants through an informative presentation on all things caviar, from its history to the current drive for sustainable farming.

For $275, treat yourself to a selection of Black Pearl Epicure’s finest imported roe, from Sterling caviar to Israel’s elusive Karat Osietra, valued at $3500/kg. Each food and sparkling served on the day will be designed to complement the vibrant, textural effect of caviar and highlight its uniquely delicate flavours.

The masterclass is part of Talk Eat Drink’s year-long series, which features top Australian chefs and food personalities performing everything from cooking demonstrations to wine tastings and informative classes.

This caviar and Champagne tasting is sure to be a unique treat for curious and aspiring connoisseurs. And to sweeten the deal even more, attendees will receive a 10% discount off purchases made on the same day for serious take-home snob appeal.

When: Thu 7 April, 6.30-8.30pm
Where: Providores’ Market, 24A Ralph St, Alexandria, NSW
Price: $275
Bookings: www.simonjohnson.com or call (02) 8244 8220