History of Chinese cuisine

Dr Richard Wu delivered a public lecture on the development and characteristics of China's eight regional cuisines on the 1st of February.

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Ochre and Ink

The extraordinary story of Chinese-Australian artist Zhou Xiaoping and his 23 year collaboration with Aboriginal artists in remote Arnhem Land.

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New Language Courses 2012

Highly structured set of Basic Chinese language courses based on our cooperation with the Centre for Continuing Education.

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Textbook Giveaway

We have some free teaching materials to give away. You can browse the collection and order online.

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The Confucius Institute 悉尼大学孔子学院

Confucius Instituteis based on a partnership with Fudan University, in collaboration with the Office of The Chinese Language Council International in China (Hanban). It is managed by the Office of Deputy Vice-Chancellor (International). The first to be established in New South Wales, the Institute has attracted thousands of people to its popular Chinese language and culture programs.


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Latest News & Events 即将举行的活动

  • Public talk: History of Chinese cuisine

    Chinese cuisine lecture

    This talk covered the development and characteristics of eight regional cuisines of China, surprising historical cross influences with Western cuisines and tales of famous creators of Chinese dishes.

  • 2012 Golden Koala Chinese Film Forum

    Film forum

    At this free public forum, Chinese and Australian film makers will compare and contrast the art of film making in China and Australia.

  • Ochre and Ink on ABC 1 February 21

    Ochre and Ink

    The Nirvana Films documentary film 'Ochre and Ink' will be broadcast on ABC1 on the Artscape program at 10 pm on Tuesday 21 February 2012.