Homemade - Claypot Creations with Jason Roberts

Every home cook has their classics. The tried and true – dishes so familiar you can make them from heart. Ready to liven things up?

This fun new series brings South Australian chefs and top local producers into Town Square to share their specialties. Grab a drink or bite to eat, then gather around shaded tables beside the Journey Beyond Lounge and see how it’s done. Game, focaccia, seafood, pickles, sausage and more will be in focus across free 45-minute sessions set to inspire your next kitchen triumph – and maybe even make it into high rotation. 

Claypot Creations with Jason Roberts

Our ancient ancestors had it right. The clay pots they used around the world for millennia still have a place in your modern kitchen – and this time-honoured method arguably has the edge over fancy metal cookware. Be there as claypot cooking fan Jason Roberts chats through the specifics, sharing his secrets for perfect results every time. 

Roberts grew up in New Zealand among a family of culinary professionals and today divides his time between Sydney and New York. He spent seven years as executive chef of Woollahra’s Bistro Moncur, then hit screens as host of television cooking show Fresh. He’s penned three popular cookbooks, starred on US shows including The Chew and has spent the past decade as executive chef of The Bistro at Manly Pavilion.  

It’s time to dust off that claypot languishing in your kitchen cupboard. Roberts – also a potter – will bring his own creations to feature in this immersive session. 

Get Jasons recipe for Clay Baked Saskia's Chicken Filled with Livers, Mushrooms and Oysters here.