The Art of Raw - with Pip Sumbak

Pip Sumbak is the renowned cook behind Pip’s Plate, known for her relaxed, flavour-packed style of cooking over fire and her love of produce. After appearing on MasterChef Australia in 2013, Pip spent years travelling, eating and cooking her way through food cultures around the world, drawing inspiration from everywhere from the markets of Southeast Asia to rustic kitchens across Europe.
Now based in Northern NSW, Pip brings people together through vibrant food experiences, pop-ups and cooking classes that celebrate great produce, bold flavours and the joy of raw food and cooking over fire. Her approach is generous, unfussy and all about sharing good food with good people
In this relaxed but technique-focused session, Pip will guide you through the essentials of preparing and presenting stunning sashimi and sushi platters that are dressed to impress but surprisingly achievable at home. You’ll learn how to select and handle raw fish, slice it properly, and balance the key elements that make raw dishes sing: acid, salt, and heat.

Along the way, Pip will introduce you to what she calls 'The Condiment Club'—the small but powerful accompaniments that elevate raw fish from simple to extraordinary. Think bright citrus, aromatic oils, punchy dressings and perfectly balanced sauces that bring depth and contrast to every bite.

Expect plenty of tips on flavour pairing, plating beautiful platters for entertaining, and the confidence to serve raw fish done right. Perfect for home cooks who love seafood and want to bring a little restaurant-level flair to their table. Guests will be invited outside to enjoy a glass of wine and chat with Pip while 100MT staff set the indoor table for guests to then rejoin us inside to enjoy the platters of raw fish.

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